There are few things more nostalgic for me than drinking pumpkin spice lattes each Fall. Just the abbreviation PSL brings to mind crunchy leaves, crisp mornings, and all things yummy for me! While some may say that pumpkin pie spice has an odd after-taste, for me its just not that way and my love for this spice goes way back. And I’m not alone.
The origins of this spicy blend date back to northern Mongolia where it is said that Persian merchants added the sweeter cinnamon spice and cloves to the otherwise unpalatable pumpkin spice, in an attempt to entice Asian merchants to buy their spice tiffins to flavor their teas.
Pumpkin spice also makes its way to new world culinary circles in 1796, Amelia Simmons, the author of America’ first cookbook, includes a recipe for pompkin pudding, a pie filled with stewed pumpkin, nutmeg, and ginger.
It was this same recipe later reformulated by McCormick seasonings, who mass marketed the first packaged tin of Pumpkin Pie Spice in 1954, which included cinnamon, nutmeg, and clove, but not actually any pumpkin nor ginger. Move ahead to 2004 and we find the inclusion of Pumpkin Spice in Starbucks famed fall lattes and America’s obsession with this spicy legend was born!
It’s no surprise that many like myself have such a nostalgic link to all things pumpkin in the fall. But with all good things comes some bad. Like the price of this amazing spice. Did you know that the average 2-ounce tin of pumpkin pie spice will run you close to $5.00? And that making your own will only set you back $0.15 per use? Which is why I’m over the moon to be sharing with you my DIY Organic Pumpkin Pie Spice blends with you today!
Consider making this spice and using it to not only make awesome pumpkin pies, but all pumpkin rolls, pumpkin pie lattes, chia seed puddings, in alfredo, smoothies, and so much more!
This recipe is super simple to put together and can be stored simply in a mason jar for up to two years. And another reason to try this blend? By just omitting this blends ginger spice, you’ll have on your hands another national favorite spice blend, the oh so nostalgic Apple Pie Spice! A spice that can be used in a myriad of upcoming holiday beverages, desserts, and breakfasts too!
It’s just that good! And here’s how to make my favorite pumpkin pie spice this season:
- 2 ounces ground cinnamon
- 1 ounce ground ginger
- 1 ounce nutmeg
- 1 ounce crushed cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- Mix all ingredients together.
- Store in air tight jar.
- FYI: Omitting the ginger will turn this blend into apple pie spice.