Homemade Pumpkin Pie Spice (Vegan)

The type of cinnamon matters. Ceylon cinnamon is perfect for a spice blend to be used for desserts; Cassia cinnamon for a robust-recipe-spice-blend (like pumpkin bread).

It’s always a great idea to taste-test your pumpkin pie spice before storing. I like to add a pinch to oat milk to check if everything is balanced. Of course, we don’t want to bake an entire fall treat, just to end up realising the spice blend was too bland 😩

Before you start making your homemade pumpkin spice, I would recommend checking the expiry date of each ingredient. Spices lose their potency over time, so you want them to be as fresh as possible.

The best ratio of spices is to put cinnamon at the forefront, with slightly less nutmeg + ginger, and just a pinch of the rest of the three ingredients. But the best part about homemade is that these quantities aren’t fixed. You can always adjust according to your preferences. If you like more ginger, go for it. If you don’t like cloves, omit them. It will still taste as good—or even yummier because it’s customised to your liking!

Don’t forget to label your jar. Though I know your pumpkin spice blend won’t last longer than a couple of weeks (it’s really that irresistible), it’s still better to be safe than sorry.