Warm Pumpkin Pie Spice Blend
Vegan spice mix · Serves 1 · Ready in 5 min
A fragrant, amber-hued spice blend of cinnamon, ginger, nutmeg, allspice and cloves that fills the kitchen with the scent of autumn the moment the jar is opened. Warm, sweet and gently fiery, it is the backbone of pumpkin pies, spiced lattes, muffins and roasted squash dishes alike. Keep a jar to hand and the flavours of the season are always within reach.
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Spice Mix
- Servings: 1
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Diet: Vegan
Nutritional Values
This spice blend is entirely plant-based and free from all common allergens. Cinnamon contains cinnamaldehyde, linked to blood-sugar regulation; ginger provides gingerols, which have anti-inflammatory properties; cloves and allspice are among the most antioxidant-rich spices available. Because the blend relies solely on whole dried spices with no added salt, sugar or oil, it contributes meaningful phytonutrients to every dish it seasons with virtually no calories.
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Ingredients
Instructions
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Warm Pumpkin Pie Spice Blend A fragrant, amber-hued spice blend of cinnamon, ginger, nutmeg, allspice and cloves that fills the kitchen with the scent of autumn the moment the jar is opened. Warm, sweet and gently fiery, it is the backbone of pumpkin pies, spiced lattes, muffins and roasted squash dishes alike. Keep a jar to hand and the flavours of the season are always within reach. Ingredients [ ] 3 tablespoons ground cinnamon [ ] 2 teaspoons ground ginger [ ] 2 teaspoons ground nutmeg [ ] 1 teaspoon ground allspice [ ] 1 teaspoon ground cloves Instructions [ ] 1. Measure 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves into a small bowl. [ ] 2. Whisk or stir the spices together until evenly combined and the blend is a uniform warm-brown colour with no streaks. [ ] 3. Transfer the blend to a clean, dry airtight jar or tin and seal tightly. [ ] 4. Store the jar in a cool, dark place such as a kitchen cupboard away from the hob. [ ] 5. Label the jar with the date made. The blend keeps its best flavour for up to six months. [ ] 6. Use approximately 1½ to 2 teaspoons of the blend per 425 g of pumpkin or squash purée in pies, tarts, or soups. [ ] 7. Alternatively, add ½ teaspoon to a mug of warm oat milk for a simple spiced latte. Adjust to taste. https://www.cuisinesavvy.com/recipe/warm-pumpkin-pie-spice-blend
External Recipes
- Homemade Pumpkin Pie Spice Recipe (Health Score: 75)
HealthScore: 80
A pure blend of whole dried spices — nothing added, nothing processed — making it one of the cleanest condiments you can keep in your cupboard. It shines when stirred into pumpkin soups or oat-milk lattes, but on its own it contributes almost no calories, fibre, or macronutrients, so its value depends entirely on what you pair it with.