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Homemade Pumpkin Pie Spice

Now that fall is here, I am diving into baking lots and lots of recipes using pumpkin.  (I am a little Pumpkin Obsessed!) In my first few recipe trials of the season, I found that my pantry was lacking in one crucial ingredient РPumpkin Pie Spice.  Being a tad frugal РI knew that I could make this from the spices I had on hand, rather than make a special trip to the store to find it! Mix up as little or as much as you need Рjust make sure to store it in an airtight container!

Here are several OAMM recipes where you could use this mix:

Homemade Pumpkin Pie Spice

Lisa@ onceamonthmeals.com

Ingredients:

  • 3 Tbsp ground cinnamon
  • 3 tsp ground ginger
  • 2 tsp nutmeg
  • 1.5 tsp cloves

Directions:

Combine all ingredients and store in airtight container.

Freezing Directions:

Store in airtight container in freezer.

Servings: apx 6 Tbsp spice mix

**conversion chart image provided by Erik Spiekermann

3 Responses to “Homemade Pumpkin Pie Spice”

  1. Robert Dell says:

    by its nature pumpkin pie spice has NO gluten so why do you insert the catch phrase “gluten free”?

    *MY* personal recipe for pumpkin pie spice is very easily remembered, just think “4211″ meaning 4 parts cinnamon, 2 parts ground ginger, 1 part ground nutmeg, 1 part ground cloves. You should also NEVER buy the jars at the grocery stores unless you want to keep the fancy jars for later re-use elsewhere. You should buy bulk one pound containers (sams club, GFS, or other restaurant supply chain store, do NOT buy from smaller stores as the volume is not there to ensure guaranteed freshness). the way the spices work is they are bulk packaged fresh to the large chains and they keep them in containers that are real cheap while keeping them fresh as possible. When the spices are over a couple years old, they get pulled from the shelf and replaced with fresh. the pulls go back to the central supplies and sold to the other spice distributers and they either mix them together or simply re-package them into expensive (yes, THEIR cost per bottle is over 2 bucks) bottles and sent out to grocer supply centers where they start to sit in non temperature controlled warehouses where they get overheated frequently for an average of 4 years before they even hit the store shelves. this means the spice at this time is about 6 years old when you consider it fresh. double the price of a 4 ounce jar and buy a full pound cheaper at the restaurant supply stores and get much fresher stuff.

    • Lisa says:

      We always encourage people to read labels. Some spice blends make contain ingredients that have gluten.

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