Pumpkin Spice Seasoning (From Scratch!) [Keto, Low-carb, Sugar-free, Gluten-free]
Mike’s Homemade
Pumpkin Spice
Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free | Soy-free | Vegetarian
Fun Fact: There is actually NO pumpkin in ‘pumpkin spice’ seasoning! It’s simply the spice blend used in traditional pumpkin pie recipes! At its basic form, pumpkin pie spice is just a blend of common ingredients you probably already have in your pantry - cinnamon, ginger, clove, and nutmeg (all pre-ground). You just mix those powders together for a quick and easy pumpkin pie spice (see PRO TIPS below).
However, my from-scratch recipe uses WHOLE spices instead, for a truly hand-made, homemade version that packs even more flavor. Pre-ground spices can lose some potency, so toasting then grinding our own spices makes the ultimate pumpkin spice blend! I’ve also added a few new flavors as well, which add even more depth and warmth to the blend, but those are optional upgrades. I’ve added allspice, green cardamom, and peppercorns to this homemade blend. Interestingly, I was inspired by the spices used in traditional Indian Masala Chai tea, which coincidentally uses many of the same ingredients as pumpkin pie spice, for their warm, and comforting flavors.
INGREDIENTS:
6 - Cinnamon sticks, broken into small pieces
1 - Nutmeg pod (whole), cracked open (I like to use a mortar and pestle)
1 tsp - Whole cloves
Optional: 1 tsp - Allspice berry
Optional: 5 - Green cardamom pods, smashed and outer shells removed/discarded
Optional: ⅛ tsp - Black peppercorns
2 Tbsp - Ground ginger
PRO TIPS:
You can certainly skip a few steps here and use pre-ground spices instead! Simply stir together the following for a quick homemade pumpkin pie spice blend: 2 parts - Cinnamon, 2 parts - Ground Ginger, 1 part - Ground Clove, 1 part - Ground Nutmeg.
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Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
TOAST Start by warming up a pan over medium-high heat. Once it's hot, add in all the spices (EXCEPT THE GINGER! The ginger goes in later), and continuously shake/move them around the pan to prevent burning. After 60-90 seconds, you should see light wisps of smoke coming off the pan and the spices should be noticeably aromatic (the whole kitchen will smell incredibly good!). Pour the spices on to a plate. NOTE: spices can burn easily, so keep your eyes on them! If any of them start to burn, pour the spices immediately out of the pan!
GRIND Add the toasted spices to a coffee grinder and grind them for as long as needed until the mixture is completely smooth. You may need to stir and repeat as needed to make sure all the spices are fully and evenly ground. Pour the spices into a small bowl, then mix in the ground ginger.
STORAGE Store the mixture in an air-tight container in the pantry for up to a year! You can re-use an old jar, or use a clean spice jar! I have a set of clear spice jars I use to organize my spices.
