Homemade Pumpkin Pie Spice Mix

I have been fascinated by the furore that surrounds the Pumpkin Spice Latte from a well known coffee shop chain. You know, the one which claimed that it didn’t make any profit in the UK so didn’t pay any tax. The latest in the drama that seems to surround this business is that there is no pumpkin in their lattes. Cue media outrage and more sales as apparently, all publicity is good publicity. My understanding is that the latte is all about the flavour of the pumpkin pie spice mix and not the actual pumpkin itself.

In the UK pumpkin pie is not a part of our national food history so canned pumpkin puree and pumpkin pie spice blends are not easily found on the shelves of our grocery stores. So for those of you wishing to recreate a Pumpkin Pie or a  Pumpkin Spice Latte at home, this spice mix is for you. You can easily make pumpkin puree by roasting wedges of pumpkin or squash, pureeing and sieving the result, freezing in ice cube trays and storing the cubes in bags in the freezer.

Cinnamon, Ginger, Allspice, Cardamom & Nutmeg

The spice mix is so easily made with ingredients you will most probably have in your cupboards, that you will wonder why you left it so long to make your own. It is generally a blend of ground cinnamon, ginger, nutmeg and cloves, in varying quantities. I am not keen on cloves as they can be overpowering in a blend so I use allspice instead. And I have also added cardamom as I love the smell and flavour of it – so comforting, don’t you think? In the interest of full disclosure, I have to admit to asking Jake to crush the cardamom seeds in the pestle and mortar. He did a magnificent job; much better than I ever could. He is now the official pestle and mortar man at Selma’s Table!

There are many uses for the Pumpkin Pie Spice Mix – in ravioli, cheesecakes, biscuits, cakes and pies – there are a plethora of recipes that celebrate this festive mix. My favourite thing to do though, is to sprinkle a teaspoon of pumpkin spice mix into a carved pumpkin before lighting at tea light and letting that delicious and seasonal aroma waft around the house!!

I used a 70 ml Kilner Spice Jar to store the mix in and it was half full. If you want to give this as a gift, double the quantities to fill a bottle of that size. I find that the easiest way to fill the little jar is to place the measured ingredients on a piece of baking paper and then use the paper to funnel it into the jar.

I am sharing my Pumpkin Pie Spice Mix with the Fiesta Friday revellers. Generously hosted by Angie of the Novice Gardener who this weekend is celebrating her birthday! Just take a look at her fabulous Naked Cake – it is gorgeous!!

And a huge thanks to our fabulous  co-hosts; Suzanne of A Pug in the Kitchen and Sue of Birgerbird. Both very talented and prolific cooks with blogs that you will not be able to stop scrolling through…

• Servings: Makes 35 ml or or just over 2 Tbsps
• Difficulty: Easy
• Print

INGREDIENTS

• 1 Tbsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground allspice
• ½ tsp grated nutmeg
• ¼ tsp cardamom powder

INSTRUCTIONS

1. Measure out and place the spices in small airtight jar.
2. Shake well to mix.

I used a 70 ml Kilner Spice Jar to store the mix in. If you want to give this as a gift, double the quantities to fill the bottle and add a gift tag with the instructions: “For pumpkin pie, add 1 – 1 ½  teaspoons of spice mix to your other ingredients.”

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

 

 

Advertisement