Mom's Best Recipes
Recipe

Light Pumpkin Pie Spice (Savory and Herbal)

A not-too-sweet pumpkin spice blend with herbs, black pepper, and citrusy lift. Perfect for soups, roasted veggies, chicken, and yes, your morning latte if you like it interesting.

Author By Matt Campbell
4.8
A small glass jar of homemade savory pumpkin spice blend with a spoon beside it on a wooden kitchen counter
Jump to Recipe

Pumpkin pie spice has a reputation. Sweet. Cozy. Basically a candle in powdered form.

But the spices that make pumpkin desserts taste so good are also a cheat code for savory cooking, especially when you keep the blend light and pull it toward the herb rack. This version has the familiar warm backbone of cinnamon and ginger, then swings into sage, thyme, black pepper, and just enough orange zest to wake everything up.

Use it anywhere you want fall flavor without turning dinner into dessert: roasted squash, chicken thighs, lentils, creamy soups, even popcorn. It is friendly, flexible, and forgiving. Like the best kind of kitchen helper.

A spoon scooping a small mound of savory pumpkin spice blend from a jar

Why It Works

  • Balanced, not sugary: Less cinnamon and zero added sugar means you can season dinner without accidental pie vibes.
  • Herbal depth: Sage and thyme make this blend feel like it belongs on a sheet pan with vegetables and olive oil.
  • Flavor definition: A touch of black pepper and ginger helps flavors pop, especially on roasted foods.
  • Customizable: Keep it mild for everyday cooking or add heat and smoke when you want it bold.

Pairs Well With

Storage Tips

Jar it: Store in a clean, dry airtight jar away from heat and direct sunlight.

  • Pantry: Best flavor for 3 to 6 months (when made with fully dried ingredients).
  • Freezer: Up to 1 year for maximum freshness, especially if you used homemade dried zest.

Moisture warning: If your orange zest is not fully dried, your blend can clump and the pantry shelf life drops. Clumps are not dangerous, just annoying. If you used fresh zest and did not dry it, store the blend in the freezer and use within a month for best quality.

Common Questions

Is this the same as classic pumpkin pie spice?

Not exactly. Classic blends lean sweet and heavy on cinnamon. This one is intentionally lighter and more savory with sage, thyme, and black pepper.

Can I use it in coffee or oatmeal?

Yes, if you like a slightly herbal, grown-up vibe. Start small: 1/8 teaspoon per mug or bowl, then adjust. If you want it sweeter, add a pinch of sugar or maple.

What can I substitute for orange zest?

Use a pinch of dried orange peel, a tiny pinch of coriander, or just skip it. The blend will still work.

Can I use fresh orange zest?

Yes, but you need to dry it first or store the blend in the freezer. Fresh zest adds moisture, which can clump the spices and can shorten pantry life.

Is nutmeg safe to use in larger amounts?

Nutmeg is powerful. Keep it modest, like in this recipe. You do not want it to dominate, and a little goes a long way.

How much should I use on savory food?

As a starting point, use 1 teaspoon per pound of meat or vegetables, plus salt. Taste and adjust, especially if you are adding it to soups or sauces.

I started making this blend after realizing I was basically seasoning butternut squash like it was heading to a dessert table. Delicious, yes. Confusing, also yes. I wanted something that still felt warm and fall-ish but could hang with olive oil, chicken skin, and soup pots.

The first time I added sage and black pepper, it clicked. Suddenly the kitchen smelled like Thanksgiving dinner instead of a bakery. Now I keep a jar around for those nights when I need a shortcut and a little chaos in the best way. One shake and dinner starts acting like it has a plan.