ORGANIC PUMPKIN PIE SPICE

I hate to tell you this, but it’s time to toss that old, dusty jar of stale pumpkin pie spice in your cabinet. Yes, spices do go bad and lose their full essence. It’s not going to kill you, but it’s not going to add much flavor either. You’ll miss out on that extra zip you are adding to your bakes. My ideal blend of pumpkin pie spice is made for so much more than just pie. Cinnamon Rolls, cupcakes, coffee, hot chocolate, cookies, you name it!

INGREDIENTS
Enough for one recipe or feel free to batch this recipe (multiply) to stock your pantry with a jar full.

SINGLE BATCH
1 tsp ground Cinnamon
¼ tsp ground Nutmeg
¼ tsp ground Ginger
1/8 tsp ground Cloves

LARGE BATCH
½ c C in namon
2 TBS Nutmeg
2 TBS Ginger
1 TBS Cloves

ASSEMBLY
1. Add all spices to a jar (make sure the jar is large enough for the spices to mix thoroughly), put lid on and shake.
2. Label and date jar. Keep in a dark cabinet for up to 12 months.

Always use the best quality, organic ingredients. Get to know your local farmers and source the best. Each ingredient greatly impacts the outcome of your food, so choose each as if you are eating it on it’s own, even down to salt. One of the most important parts of what sets my recipes apart is the purely non-gmo ingredients that fill my kitchen.

Every recipe starts with room temperature ingredients, unless noted otherwise. Place everything, yes, even the butter and eggs, on the counter the night before you plan to bake or at least 4 hours prior.

I have linked the exact ingredients and products I use through my Amazon Affiliate Account, which I may receive a commission from if you purchase using that link. In every recipe, you will see the linked products that I highly recommend. I only share the very products I use in my own kitchen.