I have a slight problem when it comes to baking with pumpkin. I seriously cannot stop. It’s something about the smell of spices baking in the house, combined with the warm comfort of something pumpkin-y. I just can’t…sorry Libby’s…I can’t quit you. So, to go with my mad pumpkin addiction, every fall, I make some version of pumpkin pie spice, and it’s crazy how quickly I go through a batch. So, this year, lesson learned… I made a double batch of the recipe below.
I do have to admit that this is an adaptation of the original recipe. I played around with this recipe last year, and finally found a mix that works well for me. Personally, cloves are just very strong to me, and it also reminds me of my wisdom tooth surgery a few years ago. Memories of percocet, dissolving stitches and some sort of medicine that tasted like cloves just don’t bring on those warm, fall-y feelings (hmm, I wonder why…haha). So for me, I found that I preferred to cut back on cloves and allspice in this mix, and then added in more nutmeg instead.
Pumpkin Pie Spice
Source: adapted from My Baking Addiction
- 3 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 1/2 tsp. nutmeg
- 1 tsp. ground allspice
- 1 tsp. ground cloves
- Combine all ingredients in a jar and shake well until combined.