Pumpink pie spice recipe: the mix of spices to use for the pumpink spice latte, which warms autumn and flavors the Pumpkin pie, the dessert symbol of Thanksgiving Day, but not only! I’ll be honest, I made the famous pumpink pie spice too, but not to make pumpkin pie — to prepare the pumpink pie sauce, to use for the pumpink pie latte that went viral after Starbucks launched it as a seasonal beverage in 2003. Now that after mid-August Instagram fills with steaming drinks, colorful pumpkins, sweaters and foliage, even if a bit late, this spice blend has become indispensable for me to color and flavor my cups.
But how did this curiosity of mine for an American recipe like this start? I’ll explain: I love autumn and its recipes and I love pumpkins and pumpkin recipes, so I asked myself: “what is this pumpkin spice that seems to brighten my breakfasts and autumn afternoons? Nothing new, folks: it’s just a mix of autumn spices whose aroma intoxicates the senses, and now I’ll explain how to make it. First, though, remember that if you want to stay updated on all my other recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn
Ingredients to make the pumpink pie spice
- 3 tbsp ground cinnamon
- 2 tbsp ground ginger
- 1 tsp ground nutmeg
- 1 1/2 tsp ground cloves
Tools
- Bowl
Preparation of the pumpink spice
To make the pumpink pie spice, I recommend grinding the spices yourself. To do everything at home I use a suitable blender that also lets me make powdered sugar and nut pastes like homemade pistachio paste or pure homemade hazelnut paste. Alternatively, mix the spices normally in a bowl and then store them in a suitable container. Since this is a spice blend, you can adjust it a bit to your taste. I really loved this mix; I adapted it from an American site I follow and find very reliable.
Storage notes and tips
As with all spices, this mix keeps for a long time, but it will gradually lose its aroma. For this reason I recommend using fresh spices, preferably ground at the moment you need them.
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