Pumpkin Pie Spice

I tried many variations of this recipe before finally achieving pumpkin pie spice perfection! In my opinion, most recipes call for too much allspice or cloves, and not enough (if any) cardamom. This recipe has just the right amount of each of these six spices to give the optimal balance of flavors:

Weigh or measure all of the spices into a mixing bowl:

Whisk together until the spices are thoroughly blended:

Transfer to an airtight container and store at room temperature. I made a quadruple batch because I love it so much!

I have been making this spice blend for several years and use it year round. It really is perfect for the Fall, though, and I have already made pumpkin pie spiced cocoa, pumpkin muffins, and pumpkin pie spiced popcorn!

To make this lovely spiced cocoa, just whisk six grams (2 1/2 tsp) of the pumpkin pie spice into the sugar and cocoa mixture of my hot cocoa recipe. I added some Dandies vegan mini marshmallows and sprinkled more pumpkin pie spice on top, and it was amazing!

I like my pumpkin muffins lightly spiced, so I only used 2.4 g (1 tsp) of pumpkin pie spice for 12 muffins. You can use up to double that if you want more spice flavor. (I use my own egg replacement and gluten free flour blends when baking, and I will have more info available about these very soon!)

This pumpkin pie spiced popcorn is buttery, a little sweet and perfectly flavored! We will be making it many times from now until Yule!