Pumpkin Spice is just about everywhere this time of year – from lattes to baked goods. Put simply, it’s delicious! But … if you are like me, you might only need this spice once or twice a year. After the fall season is over, it then sits in the cabinet for months – not being used. The next time you need it, that same spice is probably no longer fresh. All things considered, you probably ended up paying too much for it – only to buy a fresh supply again next year. Ouch!
I finally learned my lesson and no longer buy it at the grocery store. I can mix up a supply in mere minutes. It ends up tasting better, is fresher, and best of all … I can make more of it for less money! There are plenty of recipes out there on the internet for Pumpkin Spice, and most of them vary slightly. Therein lays the beauty of it all; you can alter the ingredients to suit your personal tastes. Some people absolutely must have cloves as an ingredient (such as myself), while others might prefer a few other ingredients – such as mace, etc. Experiment with what works best for you! If you are interested in making the spice yourself, please use the recipe below. Want organic, instead? If so, then you might want to check out Primal Palate Organic Spices.
Make sure to use "ground" spices, not whole pieces of ginger, cloves, etc.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- Mix all the fresh ingredients together. Store it in an airtight container. If properly stored, it should stay fresh for about six months.
These are the type of spice jars I use, and I absolutely love them! They keep everything so fresh, and are easy to store with great visibility. You can purchase them here. For more information on how I organize my spices, please check out my previous post entitled Spice Organization.