Make your own pumpkin spice – it couldn't be easier!

• Make your own pumpkin spice – a versatile spice mix
• Pumpkin spice syrup – a sweet sensation
• Using pumpkin spice – delicious recipes from sweet to savoury
• Pumpkin spice (syrup) storage
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Pumpkin Spice tastes slightly sweet and has a strong, spicy notes. The proportions of the spices that make up the blend can vary, meaning that the taste can also differ. The spice is not only great for use with pumpkin, as the name suggests, but also adds flavour to your coffee creations, cakes or breakfast cereal.

Make your own pumpkin spice: pumpkin spice consists of four to nine spices. The basic ingredients are ground cinnamon, ginger, allspice and nutmeg. Cloves, vanilla, star anise, cardamom and turmeric also frequently feature in the spice mixture. The taste is similar to the well-known speculoos, but the proportions and some of the spices differ, which helps to shape the unique taste of pumpkin spice.

It’s quick and easy to have a go at your first spice mix, which you can always build up over time. See which of the above spices you already have at home and start mixing! The next time you go shopping, you can then collect more of the classic spices for your own pumpkin mix and gradually add them to your personal blend.

This is also the best way for you to taste the subtle differences and slowly find your individual preferences. Allspice and cloves in particular have a similar taste. While you may hear allspice referred to as clove pepper, it is a spice in its own right. However, allspice and cloves both contain the so-called eugenol, which gives it its defining taste.

For your own magical symphony of spices, you can start with the basics. A simple method is the 3:2:1 mixing ratio: cinnamon takes the largest share here (three parts), followed by ginger (two parts) and nutmeg (one part). Allspice or cloves can be added in small amounts – these give the pumpkin spice its unmistakable character. Taste the spice mixture and vary the proportions as needed.

If you have already mixed the basic spices together to make your own Pumpkin Spice mix, then you are only a spoonful away from pumpkin spice syrup. You can make pumpkin spice syrup in three different ways.

For the first method, all you need besides the pumpkin spice is a saucepan, a whisk and some sugar – here you are free to decide which type of sugar you will use: white granulated sugar, brown sugar or coconut sugar. Boil two parts water and one part sugar over a medium heat until the sugar has fully dissolved. Now add the pumpkin spice and stir the mixture into the syrup. You can decide how much spice to add here. Taste a spoonful of the syrup once cooled and add more sugar or pumpkin spice if needed. If it suits your taste, pour the syrup into a resealable glass jar while it is still hot.

Another variation involves using ready-made syrup such as agave or maple syrup. All you have to do is mix the syrup of your choice with the pumpkin spice mix and transfer it to a new container. Using maple syrup means you can also incorporate the sweet-bitter flavour of the syrup itself.

The third method is particularly suitable for those who like to experiment: pumpkin spice syrup with pumpkin puree. Add the same amount of pumpkin puree – either bought or made from Hokkaido pumpkin – as you would water to your syrup and simmer gently for five minutes. If you want an extra fine syrup, you can pass the mixture through a straining cloth. Pour the hot syrup into a sealable glass container. You can spoon away the collected leftovers or store them until your next muesli breakfast and mix them in there.

The dry pumpkin spice mix can be stored for a long time. The important thing here is to store your spice mix in an airtight screw-top jar, plastic container or metal tin. To save resources, you can clean jars from jams or spreads in the dishwasher and use them as spice jars. Add labels and create your own organisational paradise for your spices.

Spices in general, including pumpkin spice, should be protected from heat, moisture, light (including sunlight) and air. Unfortunately, this means that storage near the hob is only suitable to a limited extent. This is because the cooking fumes can cause ground spices to clump together unless the lid is properly closed. A dark, cool storage room or drawer away from the cooking area are good places to store pumpkin spice. Always make sure that the storage containers are tightly closed, otherwise the flavour will evaporate over time. Above all, the characteristic fragrances, like cloves in the case of pumpkin spice, will dissipate quickly if too much air gets to the spice.

Spice (blends) such as pumpkin spice can be stored for a long time and are almost imperishable. However, the taste and smell of ground spices can diminish after three to four months despite correct storage. Store spices whole to preserve the rich, aromatic taste for longer! For this reason, it’s best to only prepare the amount of pumpkin spice that you know you will use.

You can also gift small portions of the pumpkin spice (syrup) in screw-top jars to family and friends to share the magic with your loved ones.

Pumpkin spice syrup, on the other hand, should always be kept in the fridge because of the pumpkin puree it contains. Stored in the fridge door so it’s always close to hand, the syrup keeps fresh for up to three weeks. If you have leftovers before this point or would like to use the tasty syrup all year round, then freezing is a good idea. For this, you can put the syrup in ice cube trays. Once the syrup has frozen, store the syrup cubes in a storage container or sealable freezer bag in your Liebherr freezer compartment.