With it now officially being Autumn in the Northern Hemisphere (and at Starbucks), I know that a lot of people will be doing a lot of baking with pumpkin. One of the ingredients that very often accompanies pumpkin is pumpkin pie spice.
But, don’t fret, you don’t need to run out and buy an expensive little tin of pumpkin pie spice, you can easily make your own Pumpkin Pie Spice from spices that you probably already have in your pantry at home.
The smells of cinnamon, nutmeg, ginger, allspice and cloves is enough to warm your house by 5 degrees on a chilly day. Don’t believe me? You’ll just have to try it yourself.
Here are a few of my favourite gluten free recipes that use this spice mix:
- Gluten Free Mini Pumpkin Donut Muffins
- Easy Gluten Free Pumpkin Scones
- Gluten Free Pumpkin Bread
- Gluten Free Pumpkin Biscotti
Feel free to check out all the pumpkin recipes I have here (there are a lot). If that’s not enough, you can find more inspiration from this gluten free Pumpkin board on Pinterest.
DID YOU KNOW: You can substitute pumpkin pie spice for cinnamon in all your favourite recipes. If you have a recipe that calls for ground cinnamon, you can simply use the same amount of pumpkin pie spice in place of the ground cinnamon to add a nice “fall flair” to your recipe.
Pumpkin Pie Spice Recipe:
How to make Pumpkin Pie Spice
Instead of buying Pumpkin Pie Spice in the store, use some commonly stocked spices to mix your own.
Ingredients
- 2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
Instructions
- Measure all spices into a small jar. Place the lid on the jar and shake, shake, shake until all of the spices are well blended.
- This recipe can be multiplied for a larger batch, or cut in half for a smaller amount.
- Store in an airtight container in a dark, dry place. Use in any recipes calling for "Pumpkin Pie Spice".
PIN IT to use in all your favourite pumpkin recipes:
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Originally posted Sept 2011. Updated August, 2019.
[email protected] says
I love pumpkin spice and use it so much this time of year. Love the idea of making your own too!
Jeanine says
Much cheaper to make your own, and if you don’t like one thing, either omit it or decrease the amount! 🙂
Felicia says
It was fate…..I needed this and you posted it today! Thanks so much for sharing – pumpkin doughnuts coming up!
Jeanine says
Perfect timing! 🙂 Hope you enjoyed those donuts!
Cassidy says
I was going to make pumpkin cupcakes today and I’ll be using your pumpkin pie spice mixture for sure! I always prefer to make my own rather than spending the money on a tiny little tin. Thanks
Jeanine says
You’re very welcome!
Tamara says
I often wondered exactly what was in “pumpkin spice” but I never really thought it through…thanks for this! I can hardly wait to make some waffles (or anything else I like with pumpkin, ’cause it’s a staple around my house this time of year)!
Jeanine says
Mmm… Pumpkin Waffles. I think I need to make those again SOON! (maybe supper tonight) 😉
Tamara says
Hey, Charlotte. Jules GF flour is a great mixture, but you don’t want to replace individual ingredients with it. If the recipe calls for a mixture of flours/starches, it’s probably a great idea. However, if the recipe only calls for an individual ingredient such as tapioca starch or brown rice flour, there’s probably a reason for that, so I wouldn’t do it. But really, we’re all in this together, so let us know if something works or doesn’t. By the way, I didn’t clear this with Jeanine, I just threw this answer out there, so I hope she forgives me for just contributing…
Jeanine says
Wonderful response, Tamara!
I do use an all-purpose gluten free flour blend on a lot of recipes. With those, I believe you could switch out for Jules flour without a problem.
Friedl says
Thank you for this post, it’s really useful to me as “pumpkin pie spice” is nowhere to be found in Belgium..
Now all I need is some pumpkin ! 😀
Jeanine says
Good luck on the pumpkin hunt! 🙂
InTolerantChef says
Pumpkin is used so differently over here, mostly baked in chunks with roasts, or as a gorgeous silky soup. The only ‘tradditional’ baked good recipe with it is scones. I think it should be put in everything it’s so yummy, and the spice mix sounds great.
Jeanine says
Interesting how it is used differently in different places. I’ve tried a pumpkin soup once, wasn’t a fan. I prefer my pumpkin baked in, and loaded with the spices. 🙂
Michelle Palin says
I love this spice blend Jeanine! So much better than the store bought kind!