Why You’ll Love This Recipe

I love how quick this recipe is. I don’t need any special equipment or cooking, and the entire mixture comes together in about five minutes.

Making the blend myself also means I can adjust it to my taste. I can increase the cinnamon for a milder mixture, add extra ginger for more warmth, or reduce the cloves when I want a softer flavor.

I also find homemade Pumpkin Pie Spice useful beyond pumpkin pie. I keep a small jar in my pantry so I can quickly add fall flavor to baked goods, breakfast recipes, and warm drinks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves

Directions

1. Measure the Spices

I measure the cinnamon, ginger, nutmeg, allspice, and cloves into a small bowl. I make sure I’m using ground spices rather than whole spices so everything blends evenly.

2. Mix Everything Together

I whisk the spices thoroughly until the mixture has an even color and I don’t see any concentrated patches of individual spices.

If any of my spices have small lumps, I break them apart with the back of a spoon or pass the finished mixture through a fine-mesh sieve.

3. Transfer to a Container

I transfer my Pumpkin Pie Spice to a clean, completely dry spice jar or another airtight container.

I label the container before storing it so it’s easy to identify whenever I need it for baking.

4. Use as Needed

Whenever a recipe calls for Pumpkin Pie Spice, I measure the amount directly from my homemade blend. I usually give the jar a quick shake or stir before measuring.

Servings and Timing

This recipe makes about 1/4 cup of Pumpkin Pie Spice, giving me enough for several recipes depending on how much seasoning each one requires.

Yield: about 1/4 cup
Prep time: 5 minutes
Mixing time: 1 minute
Total time: about 5 minutes
Cooking time: none

Variations

Cinnamon-Forward Pumpkin Pie Spice

When I want a sweeter and milder blend, I increase the cinnamon slightly. I particularly like this variation for pancakes, oatmeal, French toast, and coffee.

Extra-Ginger Pumpkin Pie Spice

For a warmer and slightly spicier mixture, I add another teaspoon of ground ginger. I find this version especially good in cookies, muffins, and quick breads.

Clove-Light Pumpkin Pie Spice

Cloves have a strong flavor, so I reduce them to 1/2 teaspoon when I want a more delicate spice blend. I can replace the missing amount with additional cinnamon.

Cardamom Pumpkin Pie Spice

Although cardamom isn’t essential to a basic Pumpkin Pie Spice blend, I sometimes add 1/4 to 1/2 teaspoon. It gives my mixture an extra aromatic, slightly floral note that works especially well in coffee and baked goods.

Fresh Nutmeg Version

For an especially fragrant blend, I finely grate whole nutmeg instead of using pre-ground nutmeg. I find freshly grated nutmeg has a stronger aroma, so I can adjust the quantity according to my preference.

Storage/Reheating

I store homemade Pumpkin Pie Spice in an airtight container in a cool, dry, dark location, such as my spice cabinet or pantry. I keep it away from direct sunlight, heat, and moisture because these can reduce the quality and flavor of ground spices.

For the strongest flavor, I like to use my homemade blend within about 6 months. Ground spices can remain usable for longer when stored properly, but their aroma and intensity gradually decrease.

Since this is a dry spice blend, reheating isn’t necessary. I simply measure it directly from the jar whenever I need it.

FAQs

What is Pumpkin Pie Spice made of?

I make my Pumpkin Pie Spice primarily from cinnamon, ginger, nutmeg, allspice, and cloves. Cinnamon makes up most of the blend, while the other spices add warmth, complexity, and the familiar flavor associated with pumpkin desserts.

Is Pumpkin Pie Spice the same as allspice?

No. I use allspice as just one ingredient in Pumpkin Pie Spice. Allspice is an individual spice, while Pumpkin Pie Spice is a blend of several ground spices.

How much Pumpkin Pie Spice should I use in pumpkin pie?

For a standard 9-inch pumpkin pie, I generally start with about 1 1/2 to 2 teaspoons. I can adjust the amount depending on the recipe and how strongly spiced I want my filling.

Can I make Pumpkin Pie Spice without cloves?

Yes. If I don’t have cloves or find their flavor too strong, I simply leave them out. I can add a little extra cinnamon, ginger, or allspice to compensate.

What else can I make with Pumpkin Pie Spice?

I use it in much more than pumpkin pie. I add it to pumpkin bread, muffins, cookies, cakes, pancakes, waffles, oatmeal, granola, French toast, cheesecake, smoothies, coffee, and hot chocolate. I can also sprinkle a small amount over roasted squash or sweet potatoes when I want a warm, aromatic flavor.

Conclusion

Homemade Pumpkin Pie Spice is a simple pantry staple that I can prepare in just a few minutes. By combining cinnamon, ginger, nutmeg, allspice, and cloves, I get a warm and aromatic blend that’s ready whenever I want to add classic fall flavor to a recipe.

How to Make Pumpkin Pie Spice

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Homemade Pumpkin Pie Spice is a quick, fragrant blend of cinnamon, ginger, nutmeg, allspice, and cloves. Keep it on hand for pumpkin pie, baked goods, breakfast recipes, and warm drinks.

Author: Laura
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About 1/4 cup
Category: Seasoning
Method: Mixing
Cuisine: American
Diet: Vegan

Ingredients

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves

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Instructions

Measure the ground cinnamon, ginger, nutmeg, allspice, and cloves into a small bowl.
Whisk the spices thoroughly until evenly combined and the mixture has a uniform color. Break apart any small lumps with the back of a spoon or pass the mixture through a fine-mesh sieve if necessary.
Transfer the Pumpkin Pie Spice to a clean, completely dry spice jar or other airtight container and label it for storage.
Give the spice blend a quick shake or stir before measuring and use as needed in pumpkin pie, baked goods, breakfast recipes, and drinks.

Notes

Store in an airtight container in a cool, dry, dark pantry or spice cabinet away from heat, sunlight, and moisture.
For the strongest flavor and aroma, use within about 6 months.
For a milder, cinnamon-forward blend, increase the amount of cinnamon.
For extra warmth, add 1 teaspoon additional ground ginger.
For a milder clove flavor, reduce the cloves to 1/2 teaspoon and add a little extra cinnamon.
For a cardamom variation, add 1/4 to 1/2 teaspoon ground cardamom.
Freshly grated nutmeg can replace ground nutmeg for a more pronounced aroma.
For a standard 9-inch pumpkin pie, start with about 1 1/2 to 2 teaspoons of the blend and adjust to taste.

Nutrition

Serving Size: 1 teaspoon
Calories: 7 kcal
Sugar: 0.1 g
Sodium: 1 mg
Fat: 0.2 g
Saturated Fat: 0.1 g
Unsaturated Fat: 0.1 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 0.1 g
Cholesterol: 0 mg