Pumpkin Pie Spice Mix

Remember when pumpkin spice was called “pumpkin pie spice?” When its use was restricted to pie and pie alone, the breadth of its potential yet undiscovered? Yeah, those days are behind us. We live in a universe where Americans descend into pumpkin-spiced mania for at least a third of the year - and we’re not mad about it. Learn how to make your own pumpkin pie spice blend at home for a customizable mix you can add to all of the things, any time you want. If you keep a well-stocked baking pantry, there’s no need to buy premade pumpkin spice mix at the grocery store. This easy recipe calls for our ideal ratio of warm spices, including ground cinnamon, ginger, allspice, nutmeg and cloves, for a homemade spice blend suitable for any fall baking project, well beyond the realm of pumpkin pie. Use it in any pumpkin dessert, like pumpkin cookies, pumpkin muffins, or pumpkin bread - but don’t stop there. Sprinkle the spice mix on a bowl of yogurt or cottage cheese with diced fresh fruit, or swirl some into store-bought ice cream with sweetened pumpkin purée. Add a few teaspoons to your favourite cheesecake recipe. Turn your morning coffee into an at-home pumpkin spice latte (alias: PSL) or your evening tipple into a pumpkin-spiced punch. Or let your mix masquerade as apple pie spice for a day. This DIY pumpkin pie spice blend requires all of 5 minutes, but the payoff is huge. Store the mixture in an airtight container or spice jar at room temperature for up to 6 months. Make a double batch and it should last you from the onset of sweater weather to the return of shorts season.

3 Tbsp. ground cinnamon
2 Tbsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground allspice
½ tsp. ground cloves

Whisk together cinnamon, ginger, nutmeg, allspice and cloves in a small bowl until well combined.

Transfer to an airtight resealable container.

Makes about 6 Tbsp.

Make-Ahead: Pumpkin spice mix can be made 6 months ahead. Store at room temperature.