Pumpkin Pie Spice with Ceylon Cinnamon (and Freshly Ground Cloves)

This pumpkin pie spice is built on Ceylon cinnamon, with ginger, freshly ground cloves, nutmeg and a little allspice. Because Ceylon is milder and more floral than the cassia in most US jars, the blend uses more cinnamon, and more nutmeg, than a standard mix so the cinnamon still comes through. If you want the classic balance, start with 4 teaspoons of cinnamon instead. It takes 10 minutes and makes enough for several holiday bakes.

Why more cinnamon than usual

Taste of Home's test-kitchen blend uses 4 teaspoons of cinnamon to 2 teaspoons of ginger, 1 teaspoon of cloves and 1/2 teaspoon of nutmeg.¹ That ratio assumes ordinary US cinnamon, which is usually cassia. Ceylon is subtler, with what food scientist Harold McGee calls floral and clove notes,² so we raise the cinnamon to 2 tablespoons, double the nutmeg and keep the ginger and cloves at the classic amounts. That makes the blend more cinnamon-forward than Taste of Home's. If you prefer the classic balance, start with 4 teaspoons of Ceylon, the amount Taste of Home uses for ordinary cinnamon and the amount one Ceylon pumpkin pie spice recipe (Love and Other Spices) also uses.³

Ingredients

• 2 tablespoons ground Ceylon cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon freshly ground cloves (from about 12 whole cloves)
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice (optional)

Equipment: a spice grinder or a clean coffee grinder, a fine sieve, a small bowl and a small jar with a tight lid.

Method

1. Grind a heaped tablespoon of whole cloves in a spice grinder in short bursts for 20 to 30 seconds, until you have a fine, dark brown powder and the grinder smells strongly of cloves.
2. Shake the ground cloves through a fine sieve to catch any hard bits, then measure 1 level teaspoon into a small bowl. Keep the rest in a sealed jar for another recipe.
3. Add the Ceylon cinnamon, ginger, nutmeg and allspice (if using) to the bowl.
4. Whisk for about 30 seconds, pressing out any lumps with the back of a spoon, until the color is even all the way through.
5. Spoon the blend into a small jar, close it tightly and label it with the date.

Notes

• Why 12 cloves: McCormick's conversion chart gives 3 whole cloves for 1/4 teaspoon ground,⁴ which we scaled to about 12 for a teaspoon. Our guide to turning whole cloves into ground cloves covers the numbers and the grinding. A blade grinder needs more than 12 cloves to work well, which is why you grind a heaped tablespoon and measure.
• If the cloves come out coarse or sandy, grind again in short bursts and sift once more. Do not run the grinder for a long time in one go; it warms the spice.
• Not sure about the cinnamon level? Mix a small trial with 4 teaspoons and compare it with this one.
• Taste a pinch on its own. If it seems faint next to a store blend, that is the Ceylon. Add another teaspoon of cinnamon rather than more cloves, which can turn bitter and medicinal.

Substitutions

• Using cassia instead of Ceylon? Use 4 teaspoons of cassia cinnamon (Taste of Home's amount)¹ and keep the rest as written; the blend will still have extra nutmeg and the allspice.
• With ground cloves from a jar, use 1 teaspoon. Smell it first; if it smells dusty, it will taste dusty.
• No allspice? Leave it out; the blend works without it.
• Mace can stand in for half of the nutmeg if you have it.

How to use it

Use it one for one in any recipe that calls for pumpkin pie spice: pumpkin pie, pumpkin bread, muffins, a pinch in whipped cream or a spoonful over oatmeal. It also suits our apple crisp with oats in place of the plain cinnamon.

Storage

Keep the jar closed, in a cool, dry cupboard away from the stove. Taste of Home suggests up to 6 months in an airtight container in a cool, dry place.¹ NDSU Extension gives single ground spices 2 to 3 years of good quality but herb and spice blends only 6 months, and says to check the aroma and replace a spice when it fades.⁵ So make small batches for the season.

FAQ

Can I make pumpkin pie spice with regular cinnamon?

Yes. Use 4 teaspoons of regular (cassia) cinnamon instead of 2 tablespoons of Ceylon and keep the other spices as written.

Do I have to grind whole cloves?

No. A teaspoon of ground cloves from a jar works. Freshly ground cloves are more aromatic, and grinding takes about a minute.

How long does homemade pumpkin pie spice last?

Taste of Home suggests up to 6 months in an airtight container in a cool, dry place.¹ NDSU Extension also gives spice blends 6 months and says to replace a spice when its aroma fades.⁵

Is pumpkin pie spice the same as pumpkin spice?

The names are used for the same kind of blend: cinnamon, ginger, cloves and nutmeg, sometimes with allspice. Use this one in a pumpkin spice latte too.