An American sweet-spice blend of cinnamon, ginger, nutmeg, cloves and allspice, made for pumpkin pie and now the flavour of autumn lattes, muffins and much else; it contains no pumpkin.
What it is¶
Pumpkin spice, sold as "pumpkin pie spice", is a ready-made mixture of ground cinnamon, ginger, nutmeg, cloves and often allspice or mace. It was invented to season pumpkin pie, the American Thanksgiving dessert, and has since become shorthand in the United States for any autumnal, warm-spiced flavour.
The blend contains no pumpkin. Pumpkin itself tastes mild and vegetal; the flavour people call "pumpkin spice" is the spice. It is close to British mixed-spice but usually without coriander or caraway, and with more ginger.
Origins¶
Pumpkin pie spiced with warm spices is an old American dish. Amelia Simmons's American Cookery (1796), often called the first American cookbook, includes "pompkin" puddings baked in a crust and seasoned with mace, nutmeg and ginger. By the early 20th century, spice companies were selling a premixed "pumpkin pie spice" to save cooks buying four or five separate jars.
The blend's modern fame came from coffee. Starbucks launched its Pumpkin Spice Latte in 2003, and its success prompted a wave of pumpkin-spice products each autumn, from cereals to candles, along with a good deal of affectionate mockery.
What goes in it¶
| Spice | Role |
|---|---|
| cinnamon (usually cassia in the US) | Sweet warmth; the largest part |
| ginger | Bright heat |
| nutmeg | Rich sweetness |
| cloves | Pungent depth |
| allspice | Rounds out the mix (optional) |
| mace | Delicate, older alternative to nutmeg (optional) |
Flavour¶
Sweet, warm and gingery, dominated by cinnamon, with cloves and nutmeg in support. It needs sweetness and fat, sugar, cream, butter or milk, to taste of itself; on its own it is dusty and slightly bitter.
How to use it¶
- Pumpkin pie: about 2 teaspoons for a 23 cm pie, mixed into the custard of pumpkin purée, eggs, sugar and evaporated milk or cream.
- Drinks: ¼ teaspoon warmed in milk for a spiced latte, or in hot chocolate.
- Baking: muffins, banana bread, cookies, cinnamon rolls, scones.
- Breakfast: porridge, pancakes, French toast, granola.
- Savoury: roast butternut squash or sweet potatoes with butter and maple syrup.
Making it at home¶
About 5 tablespoons · 5 minutes
You need
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp freshly grated nutmeg
- 1 tsp ground allspice
- 1 tsp ground cloves
Method
- Mix everything together thoroughly.
- Store in an airtight jar.
Variations¶
- Ginger-forward: some bakers double the ginger for a sharper pie.
- With mace: closer to 18th- and 19th-century recipes.
- With cardamom or black pepper: modern twists.
- Brand differences: commercial blends differ in their ratios, and some add anti-caking agents; check labels.
Pumpkin pie recipes have always varied in their spicing; there is no single authentic one.
Buying and storing¶
Keep airtight and dark. As a seasonal blend, it is often bought once a year and forgotten; a fresh jar each autumn makes a noticeable difference. See how-long-spices-last.