π₯ From The Exclusive Collection of Free Plant-Based Recipes π₯
π©π»βπ³ By Plant-Based Nutrition Professional Chef Susy π₯ Designed For Sustainable Weight Loss & Weight Maintenance π
Homemade Pumpkin Pie Spice (Plant-Based Recipe)
Bring the cozy vibes of autumn into your kitchen with this homemade vegan pumpkin pie spice! π Perfect for everything from pancakes to curry, this flavourful blend is easy to make, budget-friendly, and full of warm, aromatic spices. Say goodbye to store-bought and hello to delicious, customisable goodness! πβ¨
Prep Time: 5 Mins | Total Time: 5 Mins | Servings: Adjustable
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Itβs finally pumpkin season, and that makes me so happy. I love everything pumpkin π But before I start my pumpkin-baking marathon, I always prepare a batch of pumpkin pie spice. An ingredient that has transformed from an occasional Halloween staple to the unofficial flavour of Autumn (finally receiving the attention it deserves π₯³).
Table of Contents
Why This Recipe Works
So Versatile
Youβll find yourself using this vegan-friendly pumpkin spice for everything. Oats, pancakes, sweets, main dishes, you name it! And once you try this homemade version, thereβs no going back. You might even question why youβve been using store-bought all this time.
Cheap
Apart from the obvious (the better flavours compared to store-bought) homemade pumpkin spice is also so much more affordable. It costed me roughly Β£0.85, which is around a third of the cost of store-bought (Β£2.50) for the same quantity.
Nutritious
Itβs low on cost, not nutrients. Each tablespoon of this pumpkin pie spice packs protein & fibre, as well as trace vitamins and minerals. Itβs alsoβ¦
Gluten-free
Sugar-free
Free from added preservatives
Easy
6 ingredients, 5 minutes. You wonβt find a recipe easier than this!
Recipe Ingredient Notes
Ground cinnamon. My number 1 favourite warming spice. It makes up half of the spice blend. See Tip 1ππΌ
Ground ginger. I love the fiery flavour it adds to the cinnamon and other fall spices.
Freshly grated nutmeg. One of my go-to spices for autumn baking. But because itβs pungent, I use only a small amount; I donβt want to overpower the ginger and cinnamon.
Ground cloves and allspice. Similar to nutmeg, these guys are pungent spices that you donβt need much of. Youβll just want Β½ teaspoon each for this mixture.
Ground cardamom. An extra ingredient that you might not see in traditional pumpkin spice recipes. I used it for an extra layer of flavourβand another stream of aroma π€€
How to Make Plant-Based Pumpkin Pie Spice
Mix all the spices in a bowl, and combine with a whisk. Thatβs it!
I donβt even think we need a how-to for this recipe π
Store the final product in a lidded container (See Tip 2ππΌ).
It has a shelf life of up to a year, but it loses its potency over time. Good thing, the quantity isnβt crazy hereβabout β cup (or 2 tablespoons)βso itβs going to finish up quick.
Variations, Ideas & Notes
Thereβs not much I would suggest βreplacing,β but there are a couple of optional add-ons you can try for a twist on the flavour profileβ¦
Mace
Vanilla powder
Star anise
Lemon zest
Turmeric
Ground fennel seeds
Notes
All ingredient weights are approximate due to variations in brands and produce.
Adjust quantities and method if youβre scaling the recipe.
Recipes are flexibleβdonβt hesitate to tweak ingredients to match your preferences!
Pro Tips for Pumpkin Pie Spice
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).
Itβs 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 donβt want to bake an entire fall treat, just to end up realising the spice blend was too bland π©
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 arenβt fixed. You can always adjust according to your preferences. If you like more ginger, go for it. If you donβt like cloves, omit them. It will still taste as goodβor even yummier because itβs customised to your liking!
Donβt forget to label your jar. Though I know your pumpkin spice blend wonβt last longer than a couple of weeks (itβs really that irresistible), itβs still better to be safe than sorry.
Frequently Asked Questions
How to use pumpkin pie spice?
For autumn treats, of course. You wonβt have to measure 3 to 4 spices separately. Just add the required quantity from your pumpkin pie spice jar. I call for this delicious blend specifically in recipes likeβ¦
Can pumpkin pie spice be used instead of cinnamon?
I wonβt only say yes. I want to emphasise it more. ABSOLUTELY YES! Pumpkin pie spice tastes much better than cinnamon, especially in baked goods.
What is pumpkin pie spice made of?
Wellβ¦ it's sugar and spice and all things nice... Kidding! π it's really just the ingredients we just collected in the recipe ingredient notes, no sugar! Basically a sweet blend of aromatic spices. Cinnamon, nutmeg, ginger, cloves, allspice, cardamom.
What recipes can I use pumpkin spice in?
Use it in pumpkin pie, cookies, muffins, pancakes, coffee, oatmeal, and even savory dishes like roasted vegetables.
Can I adjust the spice ratios?
Absolutely! Customise by adding more cinnamon for warmth or reducing cloves if you prefer a milder flavour.
Did You Love the Recipe as Much as I Do?
Leave a βββββ rating and review on the recipe card belowβand donβt forget to tag me @vegan.susy on Instagram to show me your π©π»βπ³MasterChef creation π€
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