Homemade Pumpkin Pie Spice
Use this made from pantry staples homemade pumpkin pie spice mix to whip up your favorite fall cookies, drinks and breakfasts or the perfect hostess gift.
Suitable for vegan, vegetarian, and gluten free diets.
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I totally love pumpkin pie spice flavor and use it aaaaaaaall the ways in my favorite fall recipes. I am talking classic pumpkin pie, waffles, other desserts like pumpkin spice muffins and this easy peasy 5 ingredient pumpkin pie smoothie.
This is my favorite pumpkin spice recipe, the perfect blend made with common ingredients you already have on hand. Great news, you can use this aromatic pumpkin spice blend in place of any recipe that asks for store bought pumpkin spice, in a 1:1 ratio.
Like my easy gingerbread spice mix, this fantastic fall spice mix is an easy hostess gift that you can whip up in a few minutes. Kids love to help whip it up, adding the mix to cute spice jars and printing up labels to make DIY last-minute pretty gifts.
Table of Contents
Recipe Highlights
- Easily made with 5 common ingredients.
- Highly adaptable to your taste. Add more or less of the ingredients.
- You never need to worry about running out of this again.
Ingredients you’ll need
- Cinnamon – You can use store-bought ground cinnamon. But if you want to start with whole cinnamon, make it and grind it in a spice grinder.
- Ginger – Ground ginger works perfectly for convenience, but for a fresher, more enhanced flavor, consider grating fresh ginger root. Just peel the root, grate it finely, and dry it on a paper towel before adding it to your mix.
- Nutmeg – You can use store-bought ground nutmeg. But if you want to start with whole nutmeg berries, you can grate them with a microplane tool.
- Allspice and cloves (optional) – Again, to make it easier, start with ground store-bought versions, but you can grind whole allspice berries (pimento) or whole cloves in a spice grinder for fresher results.
Handy Tip: Use Good Kitchen Tools!
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How to make pumpkin pie spice
Get the complete ingredients list and instructions from the recipe card below.
Step 1. Measure out the dry ingredients – ground cinnamon, ground ginger, ground allspice, ground nutmeg, and ground cloves if using.
Step 2. Combine all ingredients in a small bowl and mix with a dry spatula or whisk. Store in a cool place in a sealed jar or container for up to 6 months. This yields about 6 tablespoons.
Substitutions and variations
- My favorite addition is some ground cardamom. Feel free to add in ¼ -½ teaspoon.
- Ground star anise, cayenne pepper or white pepper make great additions too.
- Add more or less spices according to your taste – if you like one spice a little more, then add a little bit more. Add in an extra ¼ of a teaspoon at a time till you get the taste right.
Pro Tips
- For the freshest results, make the pumpkin spice blend and seal it straight away to avoid losing flavor.
- Make this spice blend with fresh spices. Replace jars of spices that are older than 6 months.
- If you have the time, it is even better to start with as many whole spices as you can and grind them down with a spice grinder, as these will be fresher.
- Easily double or triple the recipe to make enough to give as gifts.
- Decant into mason jars or decorative jars with lids and ribbons before giving them as gifts.
Storage
- If you make it ahead, decant it into an airtight container and store it in a cool, dark place for up to 6 months.
- I don’t recommend freezing this spice mix as the potential moisture may ruin it.
FAQs
Pumpkin pie spice is made of ground cinnamon, ginger, nutmeg, allspice, and cloves. You can tweak the amounts to make it right for your taste buds!
You can easily whip up a substitute using individual spices you might already have in your pantry.
Mix together cinnamon, ginger, nutmeg and cloves in proportions (4 parts ground cinnamon, 2 parts ground ginger, 1 part ground nutmeg, 1 part ground cloves) that mimic those in a typical pumpkin pie spice blend. I adjusted mine as I prefer a cinnamon and allspice flavor.
The terms “pumpkin spice” and “pumpkin pie spice” are often used interchangeably, but they refer to the same thing! Both are blends of ground cinnamon, ginger, nutmeg, allspice, and cloves but may vary from brand to brand in the proportions.
What to make with this spice
I have used this festive pumpkin spice in baked goods in the holiday season as well as in everything from pancakes, muffins, oatmeal, banana bread, hot chocolate, and of course cookies.
- Nutella pumpkin cinnamon rolls – lovely fall breakfast.
- Pumpkin spice muffins – a family favorite treat.
- Pumpkin waffles – great fall brunch treat.
- Pumpkin pie smoothie – guests love this colorful drink.
Need more homemade spice mixes
- Homemade gingerbread spice mix.
- Homemade Italian seasoning recipe.
- Homemade poultry seasoning recipe.
- Easy stone house seasoning.
- Homemade fajita seasoning recipe.
Get the pumpkin pie spice recipe
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Homemade Pumpkin Pie Spice
Ingredients
- 4 tablespoons ground cinnamon
- 3 teaspoons ground ginger (add more to taste)
- 2 ½ teaspoon ground nutmeg (add more to taste)
- 1 ½ teaspoons ground allspice (pimento)
- 1 teaspoon ground cloves optional
Instructions
- Measure out the dry ingredients.
- Combine all ingredients in a small bowl and mix with a dry spatula or whisk.
- Store in a cool place in sealed jar or container for up to 6 months.
- Add a note that it should be stored in a cool dry place that is out of direct sunlight.
Notes
- This yields about 6 tablespoons.
- For the freshest results, make the pumpkin spice blend and seal straight away to avoid loosing flavor.
- Make this spice blend with fresh spices. Replace jars of spices that are older than 6 months.
- If you have the time it is even better if your start with as many whole spices as you can and ground them down with a spice grinder as these will be fresher.
- Easily double or triple the recipe to make enough to give as gifts.
- Decant into mason jars or decorative jars with lids and ribbons before giving them as gifts.
Nutrition
I’ve always been meaning to make my own pumpkin pie spice, so thanks for sharing this! I love cinnamon, so I think I’d sneak in a little bit more of that into my mix. I can think of so many uses for this!
Cinnamon is soooooooo versatile. I would sneak in a little bit more too
I think pumpkin pie spice is my favorite part of eating pumpkin 😉 I’ve never adored the flavor of pumpkin, but I love it when spiced and baked into things… I think my fall obsession would be butternut squash…
Ah Javelin Warrior, this works perfectly well with Butternut squash.
This is amazing! I’m obsessed with pumpkin flavor, so this seems right up my alley! Curious to see how you use it in upcoming dishes, I’m going to be copying some, for sure!:-)
Thanks Jess, You are in for a treat.
Pumpkin pie spice is amazing in oatmeal cookies, too 🙂
I know……….
I am fortunate that my cousin has a pumpkin patch so I am able to take as many as I want. I spent this past weekend baking, roasting and boiling. I can seeds and I can chunks of pumpkin for future baking. I also canned some puree for recipes as well. By the end of the weekend the last few pieces of pumpkin hit the crockpot for pumpkin butter and sauce that will also be canned. Some will be given as gifts in Christmas baskets, but I make pumpkin goodies all year as I do love it!
Oh wow, I have never canned pumpkin but would love to try.
Always happy to try a new pumpkin spice mixture and I know what you mean with the pumpkin craze. 😉
Orange, orange everywhere.
I love pumpkin spice sprinkled over my porridge in the mornings. Looking forward to seeing your pumpkin recipes and totally know what you mean about getting excited about Halloween. And after Halloween its Guy Fawkes, then Thanksgiving, then Christmas so much to look forward to 🙂
So we are both cardamom and pumpkin fiends then?