It’s fall, the time of year that’s all about pumpkin.  In fact, since moving to Washington (which actually has seasons!) I’ve become a bit obsessed with pumpkins and squash every October through December. Don’t believe me? Take a look at our front railing!


I spent a good hour at the pumpkin patch picking out the best pumpkins and squash for creating and testing recipes. I couldn’t actually carry them, but hey, I have an awesome husband who emptied them from my trunk and lined them up so nicely!

This pumpkin obsession is of great benefit to you my friends, because I can’t help but share the awesome recipes I’m coming up with.

I’ve really been struggling to blog lately because of exhaustion and off and on required bed rest due to various pregnancy side effects. Not to worry, nothing serious, in fact my midwife and birthing class teacher have both praised my healthy eating and all the vitamins and nutrition I’ve been getting baby through my food.  I passed my glucose test (what a nightmare) and anemia test with flying colors, and am gaining the pound a week that means healthy pregnancy. I’m also falling in love more and more with my little wiggle worm every day!

When I do have the ability to get out of bed and be on my feet, I’m trying to paint the nursery and get the house ready for baby. My sister, husband and mother-in-law have both been a great help in that department.


But I’ve SO missed blogging, and I really appreciate the sweet messages I’ve gotten from several of you.

I have four or five pumpkin recipes I’ve tested and just need to photograph to share with you. I also have a few non-pumpkin recipes coming up for those of you who aren’t fans of the lovely orange globes of mega vitamins.  To kick things off, here’s my recipe for homemade pumpkin pie spice.

Making your own pumpkin pie spice is not only economical, it’s also a great way to customize flavors in your holiday cooking.  For instance, my sister has an apparent ginger allergy (I say apparent but she hasn’t been tested, not because I don’t believe her!), so she can make her own pumpkin pie spice without ginger powder.  A friend of mine thinks nutmeg overpowers everything so uses very little in her pumpkin pie spice.


This recipe is my favorite mix of spices for cooking with pumpkin.  Notice I made it in nice easy whole measurements? That’s so that I can adapt the amount as needed.  I can easily use any scoop or spoon I want, so instead of two teaspoons of nutmeg, it will be two scoops. This is a great idea whenever you’re creating a spice mix recipe.

I tend to make a big jar of pumpkin pie spice the first week of October, and use it throughout the fall and winter. It also makes great affordable gifts!  Just package the spice mix in cute little jars (you can often get them for $1 or less at craft shops).

So next week I’ll start sharing some pumpkin recipes, the big decision now is what to share first!  Hmmm, whole wheat pumpkin muffins or homemade pumpkin spice lattes?  What do you think?


Homemade Pumpkin Pie Spice Recipe

Prep time: 2 minutes
Cook time: 0 minutes
Total time: 2 minutes
Yield: 9 tsp (3 TBS)
Calories per serving: 0
Fat per serving: 0


  • 4 tsp
    ground cinnamon
  • 2 tsp
    ground nutmeg
  • 2 tsp
    ground ginger
  • 1 tsp
    ground allspice
  • 1 tsp
    ground cloves

Cooking Directions

  1. Mix all ingredients well and store in an airtight container. Easy as pie!

Approximate cost/serving: By getting my spices from the bulk spice section I end up only paying about 30 cents or less for 3 TBS of spice mix. I’ve started using organic spices which does increase the cost a bit, but it’s still cheaper than buying the non-organic pumpkin pie spice in a jar on the spice aisle.

Vegetarian/gluten free: Yes and vegan too!

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.