Homemade pumpkin pie spice is simple to make at home using ground cinnamon, ginger, nutmeg, cloves, and allspice.
Pumpkin pie spice is a fall pantry staple that’s easy to blend from spices you likely already have. Making your own lets you tailor the flavor—add more cinnamon for a milder, sweeter profile or increase the ginger and cloves for a bolder spice. When mixed, the blend saves time since you won’t need to measure each spice separately while baking.
Table of Contents
Ingredient notes
This blend follows a simple ratio of common ground spices. For the freshest flavor, use spices that still have a strong aroma. If a spice has little scent, replace it—stale spices mute the overall blend. The basic ingredients are:
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Ground allspice
How to make pumpkin pie spice
- Measure the ground cinnamon, ginger, nutmeg, cloves, and allspice into a small bowl.
- Whisk until evenly combined, then transfer to an airtight container. Store in a cool, dark place in your spice cabinet.
Substituting pumpkin pie spice in recipes
To replace individual spices in a recipe with your homemade blend, add the amounts of each called-for spice together and use that total amount of pumpkin pie spice. For example, if a recipe asks for 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice, the combined total is 2 3/4 teaspoons—use that amount of pumpkin pie spice instead.
Frequently Asked Questions
Yes. The shelf life depends on the freshness of the spices you used. If they were fresh, the blend can keep up to about three years when stored properly.
Keep the blend in an airtight jar or spice container in a cool, dark spot. Label the container with the date so you know when it was made.
They are similar in pungency: allspice leans peppery while cloves are slightly sweeter. If you’re missing one, you can substitute the other, though the flavor will shift slightly.
Yes. Omit cloves or replace the same amount with ground cardamom if you prefer a different warm note.
Yes—this blend scales easily, so make a larger batch if you use it often during the season.
Related recipes
Pumpkin pie spice is versatile—add 1/2 teaspoon to overnight oats with apple and pecans, mix into pancake batter for autumn-flavored pancakes, or use in pumpkin muffins or cupcakes. It’s also perfect for pumpkin pie and mini pumpkin pies when you want consistent spice in every bite.
Making your own pumpkin pie spice is quick and economical. I rarely buy the pre-mixed version because a homemade jar is ready whenever a recipe calls for warm fall spices. Double or triple the batch if you plan to bake a lot of pumpkin desserts.
If you tried this blend, please leave a rating or comment—feedback is always appreciated.
Get the Recipe: Homemade Pumpkin Pie Spice
Ingredients
- 3 Tablespoons ground cinnamon
- 1 Tablespoon ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
Instructions
-
Combine cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl and whisk until evenly mixed. Store in an airtight container or use immediately in your recipe.
Notes
Cloves vs. allspice: Cloves are slightly sweeter; allspice has a peppery note. They can substitute for one another if needed, but using at least one of them helps round out the flavor.