Eosinophilic Esophagitis Friendly Gluten Free Pumpkin Pie Spice
Warm, fragrant, and endlessly versatile, this homemade pumpkin pie spice blend is the kind of pantry staple that makes fall baking feel genuinely exciting. For anyone managing eosinophilic esophagitis, store-bought spice blends can be a hidden minefield — fillers, anti-caking agents, and shared processing lines make label-reading exhausting. This recipe sidesteps all of that by combining just five pure ground spices: cinnamon, ginger, nutmeg, allspice, and cloves — nothing extra, nothing hidden. Whisking them together takes about two minutes, and the result is a beautifully balanced blend that smells like a bakery and stores well in a sealed jar. Use it in muffins, oatmeal, smoothies, or anywhere a cozy spiced note belongs. Having a trusted, safe blend ready to go means you can focus on the fun part of cooking instead of second-guessing every ingredient.
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Learn more →Ingredients
12 servings
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- ½ tsp ground cloves
Instructions
- 1
Combine the ground cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl and whisk until evenly blended.
- 2
Transfer the spice blend to an airtight jar or container and seal tightly.