Pumpkin Spice & Everything Nice

I don’t know about you, but everytime fall comes around, the price to pumpkin spice goes up the wazoo and the worst part is that I buy it even though I have all the ingredients to make it and generally only use it for the 2 -3 pumpkin pies I make once a year. Well, I decided this year I would think ahead and make my own homemade pumpkin spice and of course I had to share it with you guys. I don’t want you to be paying $5 -7 dollars for a bottle of spice mix that you will only use once a year either.

Also, since it is the season I thought it would be fun to make a couple things using our new homemade pumpkin spice that wasn’t pumpkin pie or pumpkin spice lattes, which in my opinion isn’t worth drinking. Love the pie, hate the drink. These pancakes and rice pudding on the other hand, are amazing. I actually stood over my stovetop eating the bubbling hot rice pudding right out of the pot. Try these recipes out and let me know what you think! 🙂

Homemade Pumpkin Spice

Don’t lie to me, I know that can of pumpkin spice mix is super old. We all know that its been sitting there since 2017 and I don’t blame you cause so has mine lol. Most spices lost their oomph after a year so I would suggest finishing out your pumpkin spice mix and never buying it again. Instead, make this spice mix when you want to make some pumpkin pie so you know it’ll be fresh and taste nice and spicy!


  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground all spice


    1. In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

    ** If you are using any whole spices, grind it up in a spice grinder and you are good to go! **

    Pumpkin Spice Pancakes

    Waffles vs Pancake… which one are you? By default, I have to choose pancakes because I never get waffles whenever I’m out at a diner and I don’t have a waffle maker in my house. Butttttt, I do know how to make my pancakes nice and crispy on the outside and super fluffy on the inside. The super secret secret is…BUTTER! Right before you pour in your pancake batter add in a smidge of butter every single time you make a pancake. Fattening… you betcha. Good… you know it!


    • ¾ cup milk
    • 1 tablespoon white vinegar
    • 1 egg
    • 2 tablespoons butter, melted
    • 1 teaspoon of pumpkin spice
    • 1 tablespoon of pumpkin puree
    • 1 cup all-purpose flour
    • 2 tablespoons brown sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt


      1. In a measuring cup combine the ¾ cup milk and 1 tablespoon white vinegar. Set aside to sour.
      2. Then in a large bowl combine 1 egg, 2 tablespoons butter, melted, 1 teaspoon of pumpkin spice, and 1 tablespoon of pumpkin puree
      3. Next, add in 1 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
      4. Add in your “soured milk” and whisk to combine. Do not overmix! A few lumps is perfect.
      5. Spray non stick pan or cast iron with a little bit of oil or butter. Turn the heat to medium low and pour in 1/4 cupfuls of batter. Cook until bubbles appear on the surface then flip and cook until browned on the other side.Serve with a dab of butter and tons of maple syrup!

        Pumpkin Spice Rice Pudding

        Since I was already craving some homemade rice pudding I thought it would be pretty festive and in season to make it pumpkin flavored. This ended up coming out so good! It was creamy and soft and perfect. I love warm rice pudding so make sure to try it once its done but if you somehow don’t end up finishing the whole pot you can always store the rest in your fridge whenever you need a quick pick me up!


        • 2 cups of water
        • ½ cup of uncooked short or medium grain rice
        • 1 cup of milk, any kind you have works
        • ½ cup of brown sugar
        • 1 egg
        • 1 tablespoon butter
        • 1 tablespoon of pumpkin spice, plus more to garnish


          1. Combine 2 cups of water & ½ cup of uncooked rice in a pot. Bring to a simmer & cook for 25 mins.
          2. Next add in ½ cup of the milk, all of the sugar, and the pumpkin spice. Mix & continue cooking for another 10 -15 mins.
          3. In the meantime, combine the other ½ cup of milk with 1 egg and whisk together. Give the rice a taste to make sure you like the sweetness level and too make sure that the rice is fully cooked. At this point, you want there to be more liquid than you think you need.
          4. Next temper the egg mixture with the liquid in the rice pudding. Use about 4 – 5 tablespoons of the liquid, and it to our egg mixture and whisk quickly to make sure you don’t get any scrambled eggs.
          5. Slowly pour your tempered egg mixture into the rice pudding while consistently whisking. Let this come to a boil and cook until thickened. Approx. 5 minutes. It will also thicken as it cools.
          6. Shut off the heat, and stir in the butter. Let it cool off and serve warm! If you have leftovers, place it in the refrigerator for whenever you’re craving some.
            Recipe Details
            By Alex Chung

            Senior Food Writer at Pro Home Cooks