Pumpkin Spice

Warm. Earthy. Home. That’s what I think of when I think of pumpkin spice. But pumpkin spice, has certainly become a thing in recent years. But why? Research suggests that pumpkin spice is popular because the spices are associated with fall, the holidays and time with family. Just smelling it, reminds us of those good times. It’s nostalgia.

Alas, nostalgia can easily become prey to capitalism. You can find pumpkin spice in EVERYTHING! But buying a 1 oz jar of pumpkin spice can set you back $6. I was floored when I saw that price on the spice jar at the grocery store the other day. It’s cheaper to make your own and you get a lot more of it.

Pumpkin spice can be used for any recipe that calls for the warm spices and not just pumpkin pies. I have used it in banana bread, carrot cakes and even used it spiced glaze for my pumpkin scones (and in the scones themselves, of course). By the way, I’ve been told by several people that they love that spiced glaze. Oh! And if you have the time, look up the health benefits of all those spices. Don’t feel bad putting it in…everything.

My only note:

• The allspice can be substituted for the cloves. I prefer the allspice to the cloves as I find the cloves can be a bit too strong at times. If you have a favorite spice brand, take a look at their label the next time you’re in the grocery store and see which spices they have in their mix and make it that way.

Pumpkin Spice

2 Tablespoons ground cinnamon
1 Tablespoon ground ginger
1 ½ teaspoon ground nutmeg
1 teaspoon ground allspice or cloves

Recipe makes almost ¼ cup of spices.

In a bowl, whisk together all the ingredients. Store in an airtight container.

Enjoy!