Homemade pumpkin pie spice mixture
Making your own pumpkin spice blend at home is surprisingly simple — and a lot more cost-effective — letting you skip the pricey pre-made packets and keep full control over freshness and flavour. Instead of paying extra for mixes that may expire before you have time to use it up, you can whip up a perfectly balanced blend using just four pantry staples: cinnamon, ginger, nutmeg, and cloves.
The process is simple, combine ground cinnamon, ground ginger, ground nutmeg, and ground cloves in a small bowl or jar. A classic ratio is four parts cinnamon, two parts ginger, one part nutmeg, and one part cloves — but feel free to adjust it to match your taste. Prefer a bold cinnamon-forward blend or something with more spice from the ginger or cloves? Go for it.
From a budget standpoint, buying the individual spices is far more economical than repeatedly grabbing pre-packaged pumpkin spice, which can sometimes be hard to find during the fall. Those blends often charge a premium for convenience and branding, while a few basic spices can yield multiple batches with far less waste.
Once mixed, store your blend in an airtight container away from heat and light, and it will stay fresh for months. Make a batch at the start of the season and enjoy it all autumn and winter — in everything from lattes, cookies, pies, oatmeal, even roasted veggies! And if you love experimenting, try adding allspice or cardamom to create your own signature spin. ;)
Creating your own pumpkin spice mix is an easy, flexible, and budget-friendly way to bring seasonal flavour to your kitchen. A handful of simple spices becomes a fresh, customizable blend that elevates your recipes without elevating your grocery bill.
Ingredients
4 tablespoon Cinnamon, ground
2 tablespoons Ginger, ground
1 tablespoon Nutmeg, ground
1 tablespoon Cloves, ground
Optional: 1 tablespoon All Spice, ground
Optional: 1 tablespoon Cardamom, ground
instructions
Combine all listed spices in a large mixing bowl. Mix well. Poor into a spice jar. Use it in all recipes calling for Pumpkin Pie Spice mixture.
Homemade Pumpkin Purée
Let me show you how to make pumpkin puree for pennies on the dollar! Click here to learn how.
When fall rolls in and the pumpkin-spice cravings hit, there’s nothing more satisfying—or more budget-friendly—than making your own pumpkin purée at home. If you’ve only ever bought the canned version, you’re in for a delightful surprise! Homemade pumpkin purée is incredibly easy to prepare, tastes fresher than anything on the shelf, and costs just pennies on the dollar. Once you try it, you may never go back to store-bought again.
Perfect fall staple!
The beauty of this simple kitchen project is that it requires just one ingredient: pumpkin, and sometimes a little bit of water. That’s it! No additives, no preservatives, nothing extra. With a single sugar pumpkin (aka pie pumpkin)—and sometimes even a discounted clearance pumpkin after Halloween—you can batch-make enough purée to power countless fall recipes. Whether you’re baking a classic pumpkin pie, stirring up pumpkin pancakes, or whipping together a creamy autumn soup, fresh purée brings a richness and depth that are more affordable than the canned version.
It’s so easy!
Making your own pumpkin purée is surprisingly hands-off. Slice the pumpkin in half, scoop out the seeds (save them for roasting!), and let the oven do all the heavy lifting. As it bakes, your home fills with that cozy, earthy fall aroma that instantly puts you in the mood for soft sweaters and warm drinks. Once the pumpkin is fork-tender, you simply scoop out the flesh and blend until smooth. You’re left with a velvety purée that looks and tastes like pure autumn comfort.
The ultimate budget friendly way to enjoy all of your favourite fall recipes!
One of the best perks? Homemade pumpkin purée freezes beautifully. Make a big batch now and portion it into bags or jars to freeze for the entire season. You’ll always have the star ingredient ready for whatever fall recipe inspiration strikes—pumpkin bread, lattes, muffins, overnight oats, you name it. With a freezer stash at the ready, you’re essentially giving your future self a cozy seasonal gift.
So this year, skip the canned aisle and go straight for the whole pumpkin. It’s easier than you think, far cheaper than buying ready-made, and the flavour payoff is absolutely worth it. Homemade pumpkin purée opens the door to all the pumpkin-spice magic fall has to offer—comforting, aromatic, and deliciously affordable.
Pumpkin puree, perfect for all your pumpkin recipes!
Recipe Card
Ingredients:
1 pumpkin, I like using a sugar pumpkin
A little bit of water at the bottom of the pan
Instructions:
Pre-heat the oven to 350F.
Cut the pumpkin, and remove the skin.
Put the raw pumpkin on a baking sheet. Add water to the bottom of the pan so the entire bottom of the pan is filled with water.
Put it in the oven for 30-45 minutes until golden brown
Let cool and blend until puree.
Enjoy!
