Fall gluten-free spices and rubs

DIY Pumpkin Spice Recipe

September 19, 2014

Want to make all of those fall pumpkin desserts but don’t have any pumpkin spice on hand? This DIY Pumpkin Spice recipe will save the day! Recipes for a single-serve and cups worth of pumpkin spice included.

Fall just might be my favourite time of year. The crispness in the air is incredibly refreshing and I love watching the trees change colour!

For many, fall means one thing: pumpkin fever. I’ll admit, I’m a trend follower and I’m all up in the pumpkin. I’m obviously not the only one since pumpkin (the canned variety) is already selling out at stores. One day I’ll tackle roasting an actual pumpkin, but until that day comes I will continue to hoard canned pumpkin when I see it.

The only thing more difficult than finding canned pumpkin in the fall is finding pumpkin spice. Thankfully it’s become more widely available but if you are striking out at your local grocery store, I wanted to share a DIY version!

Here’s What You Need:

  • ground cinnamon
  • ground ginger
  • ground nutmeg
  • allspice
  • ground cloves

I’m sharing a batch recipe as well as a recipe that makes just 1 teaspoon! There’s something for everyone!

For 1 teaspoon of pumpkin spice:

  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch of allspice*
  • pinch of cloves*

*I ballpark this. It won’t change the flavor too much unless you use a really big pinch!

DIY Pumpkin Spice // thehealthymaven.com #recipe #diy

How to Use Pumpkin Pie Spice

There are SO many ways to use pumpkin spice! Here are a few of my favorites:

DIY Pumpkin Spice Collage-FINAL

How to Store Leftovers

Store leftover pumpkin spice blend in a spice jar, mason jar or sealable silicone bag. When stored in an airtight container, this spice mixture can last years… but I guarantee you’ll use it up before then!

Print

DIY Pumpkin Spice Recipe

  • Author: Davida Lederle
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: 1 small jar 1x

Ingredients

Scale
  • 3 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground nutmeg
  • 3/4 tsp allspice
  • 1/2 tsp ground cloves

For 1 teaspoon of pumpkin spice:

  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch of allspice*
  • pinch of cloves*

*I ball-park this so it ends up being very slightly more than 1 tsp but you won’t notice the difference.

Instructions

  1. Add all ingredients to a bowl and stir.
  2. Store in a sealed spice jar to keep fresh.

 

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  • Reply
    [email protected]
    October 22, 2014 at 8:08 am

    It still seems like magic that you can buy canned pumpkin in USA and Canada. We have nothing alike. And we only get pumpkins for a super short time. The season starts in September and is over in November. So we’re already facing sad times 😉 Pumpkin spice is the same. I was thrilled when you posted the recipe and I made it immediately. I already used up the first batch. I add it to way too many dishes. Thanks for sharing, this made my entire fall 😀

    • Reply
      Davida Kugelmass
      October 22, 2014 at 9:36 am

      you are too sweet Juli!! I’m so happy you’ve been enjoying it! I wish I could ship you all the canned pumpkin in the world! You totally made my day 🙂

  • Reply
    Betty Kozanecki
    October 3, 2014 at 6:01 pm

    Here in Sydney Australia pumpkin comes from the fruit market not in cans.. We mostly use butternut squash or a variety called Jap. Deliceous roasted with meat and potatoes, also cooked alongside potatoes for mash. Not to mention pumpkin soup. Thanks for the spice recipe as pumpkin spice is unheard of here.

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