A DIY pumpkin spice seasoning is a perfect way to save money by using spices you probably have in your spice cabinet. Make your autumn recipes for pumpkin season with an easy spice recipe to use in pumpkin pie, breads and more. And, this recipe uses low-FODMAP spices and is AIP compliant!
Autumn is the season for pumpkin spice everything! Get ready for your happy fall baking marathon with rich spices and warm goodies with this simple recipe for your own homemade spice blend. When pumpkin season hits, I love using this mixture for everything from pumplin spice lattes, Pumpkin Porridge with Maple Pecan Syrup (a great keto and low-FODMAP breakfast) to keto pumpkin pie – a traditional Thanksgiving dessert staple. And, don’t forget it’s perfect for a FODMAP-friendly Pumpkin Bread that is low-carb and keto.
What is pumpkin pie spice?
This recipe is a blend of 5 common spices (or 4 if you follow the autoimmune protocol) that is traditionally used in pie and other baked goods. It often includes warming herbs and spices, but does not include pumpkin as an ingredient.
Why you’ll love this recipe
- Easy to make at home – it takes just a few minutes to whisk together
- Saves money – it’s much cheaper to make your own homemade blends, rather than buying a jar at the store
- You know exactly what’s in it
- Scale the batch up or down to fit your spice jar
- Modify the ingredients to your tastes
You don’t need a store-bought pre-made blend when you can use basic ingredients you probably already have in your pantry:
- Cinnamon – is considered the main ingredient
- Nutmeg or mace – either work beautifully. Mace is a bit stronger and more pungent, but is very similar to nutmeg.
- Allspice – has a very complex flavor
- Clove – Just a few pinches add a spicy, earthiness
- Ginger – creates brighter, almost citrusy notes
Is pumpkin spice low-FODMAP?
Yes! Add this to your list of low-FODMAP seasonings! This recipe includes all low-FODMAP spices.
AIP pumpkin spice blend
All of your AIP desserts with pumpkin are in for a treat! For those following the Paleo Autoimmune Protocol, it’s easy to keep this spice mix strict AIP, with no seeds or berry spices. Simply eliminate allspice and replace nutmeg with mace.
What is mace spice?
Mace is a lacy outer membrane that encircles a whole nutmeg seed. This outer layer of the seed is removed and dried, producing mace. Its flavor is very similar to nutmeg powder, just slightly more pungent, peppery and less sweet. The two can typically be used interchangeably in recipes.
I like to use mace in my Keto Eggnog recipe, and as an optional addition to Corned Beef Meatballs with Horseradish Mustard Sauce and Keto Colcannon with Rutabaga.
Mace, the ingredient, has no relationship with mace pepper spray that is used in self-defense.
What is allspice?
Allspice actually comes from a berry, known as myrtle pepper. It is a single, very versatile ingredient that has both sweet and savory notes.
It is often considered as a whole bunch of spices mixed together, which is a common misconception.
In recipes that call for pumpkin spice, it can be used on its own, instead of using the spice blend.
Try adding a pinch in savory stews, breads or muffins or even with meat, for a warm, exotic flavor.
I like to use allspice in my Low-FODMAP Taco Seasoning and Low-FODMAP Seasoning for BBQ, as well as Keto Barbeque Seasoning. You can also use it as a seasoning in salad dressings – give this Lebanese Fattoush Salad a try.
Simply stir them together and you’re ready to bake!
If using whole herbs, place all of the ingredients in a spice grinder and grind until they are a fine powder.
TIP: If you don’t have powdered ginger, don’t add fresh ginger to the mix. In most recipes, fresh ginger can be used separately. Crushing the ginger into a paste or finely chopping with provide the same flavor. You can also try adding a small amount of ginger juice to recipes – just make sure you cut back on other liquids used.
You can use this blend in any recipe that calls for pumpkin spice.
If you have a recipe that calls for multiple ingredients including cinnamon, ginger, clove and similar spices, you can replace the total of those spices with the same amount of this blend.
Here are a handful of delicious ways to use these spices:
- Baking! Use in fall pies, breads, muffins, pancakes, waffles, cookies and cakes
- Spice up whipped cream, yogurt or add to your latte
- Sprinkle on roasted vegetables or squash
- Add some to candied pecans for a healthy snack
- Stir a pinch or two into your morning coffee
- Give it as a holiday gift in a lovely spice jar
How to store
To keep the aroma and flavor of spices as long as possible, store your dried herbs and spices in a cool, dry place, out of direct sunlight. They should be stored in a container with a tight fitting lid.
It’s best not to store spices over the stove, as the heat will cause them to deteriorate faster.
Spice jars come in many shapes and sizes. Most people like to store them in clear containers because they’re nice to look at. While this is fine to do, they may not last as long as if they were in solid colored containers. Light and heat affect both whole and ground spices.
Glass containers for spices tend to be better than plastic. Plastic tends to be porous and allows a small amount of air into the container, slowly damaging spices. Spices stored in glass last much longer than those stored in plastic.
If you need that fall flavor in your recipe and don’t have all of the ingredients to blend your own, you can use the spices you have on hand, even if it’s just one or two. Any blend of cinnamon, allspice, nutmeg, mace, clove, ginger or even cardamom work well together. If I don’t have a blend already handy, I will often only use allspice, which works wonders on its own.
In the 1950s and 60s, McCormick and other brands began marketing a spice blend called ‘pumpkin pie spice’ or ‘pumpkin spice’ to save people the time and effort of combining the single herbs on their own. It’s become a pantry staple and a common ingredient in many popular holiday recipes.
There is a slight variation in ingredients. Apple pie blend often includes cardamom and eliminates clove. Pumpkin spice almost always includes cloves, but does not include cardamom.
Like other spices, ground cinnamon can last up to 2-3 years if stored in a cool place, in a tightly closed container. However, over time, it will lose its aroma and flavor. If still light and powdery, it could still be used, you would just need to add more.
How long spices last often depends on how they are stored. Generally, if stored properly in a tightly closed container, ground spices last up to three years. Whole spices tend to last a bit longer, up to four years. The best way to evaluate the freshness is to smell them. If they have lost their aroma or are clumpy, then throw them away. If you think it may have gone bad – if it just doesn’t look or smell right – it’s always best to toss it.
For each teaspoon of pumpkin spice, use 1/2t cinnamon, 1/4t ginger, 1/8t nutmeg or mace, 1/8t allspice and a pinch of clove. Of course, these can always be adjusted according to personal taste.
These warming spices are not only a delicious addition to sweet and savory recipes, they are actually quite good for you! All of the spices used have health benefits. Most have anti-inflammatory properties, contain antioxidants and can aid in digestion.
Making your own blend ensures your mix is sugar-free and gluten-free. You can also be sure it is paleo friendly, Whole30 compliant, keto friendly and is a perfect low-FODMAP seasoning. It can also be easily modified for the AIP diet.
Let me know how this recipe works for you in the comments! I’d love to know what treats you’ve baked!
Other recipes you might like
- Pumpkin Porridge with Maple Pecan Syrup
- Keto Seasoning for Barbeque
- Low-FODMAP Taco Seasoning
- Low Carb Keto Pumpkin bread
- Low-FODMAP Seasoning for BBQ
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How to Make Pumpkin Spice Seasoning
*Net carbs = carbohydrates – fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.