Pumpkin pie spice blend is, with the exception of garlic, the most used seasoning in my house this time of year. Heck—MOST times of the year. I sprinkle it in my coffee, on my pancakes, in my oatmeal, muffins, candied pecans… pretty well anything that would be improved by a sweet-savory flavor.
Which also means: I run out often. And I don’t want to rush off to the store to pay $2-4 for another one ounce jar of it. Seriously…ONE OUNCE! Highway robbery, I tell ya.
And yet…my standard-issue turntable spice rack has all the COMPONENTS for pumpkin pie spice on it. RIGHT THERE. In my KITCHEN. Sometimes I wonder why they even still sell pumpkin spice blends. McCormick must think none of us know how to Google.
Because he’s my kitchen science guru, I use a slightly modified version of Alton Brown’s spice blend. Other blends tend to rely too heavily on cinnamon & don’t have enough nutmeg & cloves to get that really distinctive “pumpkin pie” flavor.
1 Tbsp cinnamon
1.5 tsp nutmeg
1.5 tsp cloves
1/2 tsp ground ginger
Combine all spices in a small bowl & mix well. Ta-DA! You’re done. Now go make some pumpkin pancakes with it. :D