I have several jars of store bought Pumpkin Pie Spice in my pantry, none of which I use. Can we all agree that the stuff tastes like potpourri? Not that I’m in the habit of noshing on potpourri, but you know what I mean. Right? Do folks even use potpourri anymore? I remember it was everywhere when I was a kid, but last week we saw some at a store and my eight year old was thoroughly perplexed by the stuff. Why would they make a product that looks and smells like snack food, but can’t be eaten? I have to admit, he has a point.
Anyway, I’m always so hopeful when I buy a jar and then I’m systematically let down and end up using my own combination of spices instead. So this year, rather wasting money on another let down, I decided to whip up my own batch. And I’m so glad I did because it’s delicious! (And not potpourri-ey at all!) I’ve been using it in everything from ice cream, to icing, to mug cakes! This Pumpkin Pie Spice Recipe is definitely a keeper.
Pumpkin Pie Spice, Ingredients:
- 1 part ground dried ginger
- 2 parts ground dried cinnamon
- 2 parts ground dried nutmeg
Pumpkin Pie Spice, Directions:
- Combine spices, mix well, and store in a sealed container. (I’m in love with these 4 ounce mason jars!)