The Only Pumpkin Spice Recipe You’ll Ever Need
Yield:
Makes about ½ cup (125ml) of spice mix
The Pie That Changed Everything
One of my favourite pies of all time is pumpkin pie, and of course, the secret lies in the pumpkin and that irresistible pumpkin spice ( I know basic right?). But, funnily enough, I didn’t realize for the longest time that pumpkin spice wasn’t a standalone spice. It wasn’t until I was working under a chef who shared his pumpkin spice recipe with me that I found out the truth. Since then, I’ve tweaked the recipe to fit my own cooking style.
We were developing a new dish that called for pumpkin spice, and at the time, I genuinely thought pumpkin spice was a single spice, like pepper or cinnamon. It was only after my chef casually mentioned—after laughing at me of course—that pumpkin spice is actually a blend of cinnamon, ginger, nutmeg, allspice, and cloves. This was when I was still pretty green in the kitchen.
He gave me his basic ratio, which was simple and effective, but over the years, I’ve refined it to make it perfect for recipes like pumpkin pie, lattes, and even savoury dishes that work well with pumpkin spice.
Why? Because Science
Pro Tip: Toast Your Spices for Maximum Flavour
Another trick I’ve picked up through my kitchen experience: If you really want to elevate your pumpkin spice game, toast the whole spices before grinding them into a powder. This releases a whole new level of flavour and aroma that you just can’t get with pre-ground spices.
The first time I made pumpkin pie with my own freshly ground pumpkin spice mix, it completely transformed the way I look at spices and how to get the most out of them.
So, here it is—my pumpkin spice recipe, finally shared with the world. If you’re using whole spices, the blend will last about three months. If you’re working with pre-ground spices, you can stretch it to six months.
Ingredients:
For Ground Spices (Most Accurate):
3 ½ tablespoons ground cinnamon
2 ½ teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice
1 teaspoon ground cloves
Whole Spice Options (Estimate for Grinding at Home):
3-4 cinnamon sticks (for approximately 3 ½ tablespoons ground cinnamon)
2 whole nutmegs (for approximately 2 teaspoons ground nutmeg)
1 ½ teaspoons whole allspice berries (yields the same measurement ground)
1 teaspoon whole cloves (yields the same measurement ground)
Optional Additions:
Pinch of ground black pepper (or a few black peppercorns) for added complexity and heat
¼ teaspoon ground cardamom (or 4-5 whole cardamom pods) for a floral, citrusy twist
Tools Needed:
A small dry pan for toasting (if using whole spices)
Spice grinder or mortar and pestle (if using whole spices)
Airtight jar for storing the spice mix
Method:
Toast the whole spices (if using whole spices, skip if using pre-ground):
In a small, dry pan over medium heat, add the cinnamon sticks, whole allspice, whole cloves, and optional cardamom pods. Toast for 1-2 minutes, shaking the pan frequently, until fragrant. Fragrant meaning as soon as you can really smell the spices, put them into a metal bowl to cool. Be careful not to burn them, burning them will leave a bitter taste.
Grind the spices (if using whole spices, skip if using pre-ground):
Allow the toasted spices to cool, then use a spice grinder or mortar and pestle to grind them into a fine powder. (warning: if you use the mortar and pestle it will take forever lol) Grate the whole nutmeg using a microplane or fine side of a box grater.
Mix it up:
In a small bowl, whisk together your freshly ground spices (or pre-ground if using) with the ground ginger and any optional additions like black pepper or cardamom. Stir until well blended.
Store:
Transfer your pumpkin spice blend to an airtight jar and store in a cool, dark place. Freshly ground spices will retain their flavour for about 3 months, while pre-ground spices can last up to 6 months. Perfect for the entire fall and winter season.
Eugene’s Extra Tips:
Why Accurate Spice Measurements Matter:
Whole vs. Ground Spices: The most important factor in making this blend is the ground spice measurements. Whether you grind your own spices or use pre-ground ones, stick to the tablespoon and teaspoon amounts to ensure balance in flavour.
Whole spices: These retain their essential oils better, meaning the flavour is fresher and more intense when freshly ground. However, if you’re in a pinch, pre-ground spices work beautifully and are far more convenient.
Tips for Use:
Baked Goods: Add 1-2 teaspoons of the blend to pumpkin pies, cakes, muffins, or cookies for a classic autumn flavour.
Drinks: Stir ½ teaspoon into coffee, hot chocolate, or lattes for a delicious pumpkin spice boost.
Savoury Dishes: Sprinkle a pinch onto roasted vegetables, or stir into soups for a unique depth of warmth and spice.
Whole Spices Take It to the Next Level
But hey, if you don’t have the time or patience to grind your own spices, no judgement! Pre-ground spices are still great, and trust me, your pumpkin pie is going to taste amazing either way.
But if you’ve got a little extra time, give whole spices a try—you won’t regret it. Toasting and grinding them fresh brings out flavours you just can’t get from pre-ground spices.
Let’s Share the Pumpkin Spice Love
Whether you use this pumpkin spice recipe for your lattes, pies, or even savoury dishes, I’d love to hear how it works out for you! Tag me on socials @the_eugefood and let me know what you’re using it for.
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
