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Make Your Own Pumpkin Pie Spice - Spice Mixes of the World #34
August 13, 2014

Make Your Own Pumpkin Pie Spice and Add Fab Flavours to Your Homemade Pies and Other Desserts


13th August 2014 -- Issue #34

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Pumpkin Pie Spice

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Recipe Book

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Pumpkin Pie Spice

This easy-to-make homemade pumpkin spice is a flavourful blend of spices that can be used for your pumpkin pies and other recipes. For example, sweet potato soup, cookies, puddings, cakes and basically all your desserts.

Ingredients if using whole spices: (makes about 5 tbsp)

3-4 inch piece of cinnamon stick
1 tbsp ground ginger
4 tsp allspice berries
1 tbsp caraway seeds (optional)
2 tsp grated nutmeg
2 tsp whole cloves

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon

  • Grind the cinnamon along with the allspice, cloves and optional caraway seeds if using

  • Sieve into a bowl

  • Add the ginger and nutmeg and combine thoroughly

    That's it!

    Store in an airtight container out of direct sunlight. Use within 3 months.

    Note: Note: I recommend dry toasting the cumin, cloves, peppercorns and coriander before grinding. This really enhances their flavours and aromas!

    See below for tips on toasting and grinding spices.

    Click here to see the recipe on my site

    Click here for a large collection of my other recipes from around the globe.

    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    Pass It On

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

    Until Next Week,

    Jason -

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