Thanks For The Food

A Norwegian Food Blog

  • About
  • Recipes
  • Expat Resources
  • Buy The Cookbook
  • Contact
You are here: Home / American / How to: Pumpkin Pie Spice Recipe

How to: Pumpkin Pie Spice Recipe

October 22, 2012 By Whitney Love 5 Comments

I have to admit something to you all – something that may just shock the socks off your best friend.

So . . here we go. . .here’s my big secret . . .I’m American, right? Well as the story goes in Europe, Americans – all Americans -love pumpkin pie. True story – all the Europeans I’ve ever met think all Americans just love pumpkin pie.

But guess what? 

I’ve only had pumpkin pie 3 times in my life – and two of those times have been during Thanksgiving dinners celebrated in Norway. No lie. The first time I tried pumpkin pie was in 2008. In 2008 when I was 28 years old. Not at birth.

There are probably several reasons for this – the main one being that I’m an Arizona native with parents both born in Arkansas. My parents are from “the South”, so I grew up eating pumpkin pie’s southern cousin, sweet potato pie, during Thanksgiving season every year – not pumpkin pie.

In 2008 when I made my very first pumpkin pie, I made it from a can of the overpriced pumpkin pie mix found in the “expat” section of my local grocery store. My first pumpkin pie was enormous, and seemed to put my newly adopted family at ease. As they expected, American Thanksgiving was complete – as they’d all just had their first pumpkin pie too. I can’t say I’m enormously fond of pumpkin pie however, but I am very fond of pumpkin pie spice.

So in light of my fondness for pumpkin pie spice, I make it myself and keep it stocked in my kitchen. During the colder months in the year, I put pumpkin pie spice in or on just about everything. I use pumpkin spice in hot chocolate and lattes, in oatmeal porridge or as a replacement for cinnamon in cookie, cake and frosting recipes.

For this recipe, you’ll need a spice grinder or mortar & pestle to grind the cinnamon, nutmeg, allspice, cloves and dried vanilla pods (once I’ve scraped the seeds out for another recipe, I let the pods dry out on the counter for a day or two, then place them in an airtight jar). I’ve tested grinding spices in the blender but the results did not come out well-boo!

Also, you may use more of one spice, or less of another to make the spice mix appeal to your own tastes. Feel free to exclude the cloves if you wish, too.

 

Homemade Pumpkin Pie Spice
 
Print
Prep time
5 mins
Total time
5 mins
 
Author: Whitney Love
Cuisine: American
Ingredients
  • 4 tablespoons cinnamon, freshly ground
  • 4 teaspoons nutmeg, freshly ground
  • 4 teaspoons ginger, freshly ground
  • 3 teaspoons allspice, freshly ground
  • 2 teaspoons mace
  • 2 teaspoons ground vanilla pods (optional)
  • 3 cloves, freshly ground
Instructions
  1. Combine all ingredients and store in an airtight jar or container.
  2. Enjoy on warm beverages, oatmeal porridge, or in pumpkin pie.
3.2.2802

Related Posts Plugin for WordPress, Blogger...
Free Access to more inspired recipes, tips and freebies sent to your inbox!

Sign up for my special subscribers list and get all of the above plus my FREE no-strings-attached eBook “The Ultimate Guide to Norwegian Food”!

Filed Under: American, Baking, Budget, Condiments, Sauces and Butters, Gluten Free, Recipe, Thanksgiving Tagged With: allspice, cinnamon, cloves, ginger, mace, nutmeg, vanilla

« How To: Chili Oil Recipe
How To: Salsa Verde Recipe »

Comments

  1. David T. Macknet says

    October 24, 2012 at 12:43 AM

    Where’s the black pepper in that recipe? The tin of “pumpkin pie spice” includes it (probably because, well, they’re horrible people). Just wondering.

    Reply
    • Whitney from Thanks For The Food, A Food Blog says

      October 24, 2012 at 10:21 AM

      I don’t include it in my recipe but feel free to play around and try some black pepper if you wish.

      Reply
    • David T. Macknet says

      October 24, 2012 at 3:04 PM

      Nah – I’ll skip it, too. I’m amazed that you hadn’t had it – but not that amazed, as people tend to either fall into the pumpkin or sweet potato camp. Me, I don’t care for sweet potato pie, and I’ve managed to make some awesome pumpkin pies which were good enough that the sweet potato people I know even enjoyed them. 😀

      Reply
  2. Reidar says

    October 23, 2012 at 5:08 AM

    For a moment there, I thought you were about to share your disgust for pumpkin pie and why we shouldn’t eat them

    Reply
    • Whitney from Thanks For The Food, A Food Blog says

      October 24, 2012 at 10:21 AM

      Oh no – pumpkin pie can be great, but I prefer sweet potato pie myself 🙂

      Reply

Got a comment? Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Hei! I’m Whitney, an American living in Norway. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Read More…

Search This Site

Subscribe for News, Freebies and Updates!

On Amazon

Thanks For The Food, the Cookbook

New to Norwegian Cuisine? Start here!

The Ultimate Guide to Norwegian Cuisine

Search by Category

Food Blogger Pro: Video training and blogger community helping you to start your food blog.

Popular Posts

Norwegian Food Main Dish Recipes Budget Recipes Dessert Recipes Travel Posts
iHerb

Disclaimer

This blog currently has affiliate relationships with various online retailers, which give me a percentage of sales if you buy a product through the link posted on my blog. If you are uncomfortable with this, feel free to go directly the company's web site and search for item itself.

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter
  • YouTube

Search

Categories

Copyright © 2009-2014 • All Rights Reserved • Thanks for the Food • Legal• Google
This website uses cookies to improve your experience. By using this site, you agree to our use of cookies but you may opt-out if you wish.Accept Read More
Privacy & Cookies Policy