Learn how to make homemade pumpkin pie spice in under five minutes using just five common pantry spices. This warm, cozy blend is ideal for pumpkin pies, quick breads, muffins, cookies, lattes, and many other fall favorites.
When autumn arrives I go through jars of pumpkin pie spice quickly — it’s my go-to seasoning for pumpkin breads, energy bites, chai lattes, and more. For years I bought pre-mixed jars until I realized I already had the individual spices at home. Making your own is faster, cheaper, and lets you tailor the balance to your taste.
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Why I Make My Own
Putting together your own pumpkin pie spice takes about 5 minutes and is more economical than buying a pre-made jar. You can mix a small batch for occasional baking or scale up for holiday gifts and heavy fall use. It also makes a thoughtful handmade gift—fill a small jar, add a label, and tie a bit of twine around it for a simple seasonal present.
A Little Pumpkin Spice History
Pumpkin spice has a long culinary history. Early references to spice blends including cinnamon, nutmeg, and cloves appear in medieval herbal and culinary writings. These warming spices were prized for their flavor and aroma, and over time they became associated with autumnal baking and comfort foods.
My hope is that this simple blend brings a bit of that same cozy, joyful feeling to your kitchen.
What’s In Pumpkin Pie Spice?
Pumpkin pie spice is a mix of ground spices used to flavor pumpkin pie and many other fall recipes. Fun fact: it contains no pumpkin—just warming spices that complement pumpkin and other autumn ingredients.
This homemade blend uses five simple spices:
- Cinnamon
- Nutmeg
- Ginger
- Allspice
- Cloves
Cinnamon forms the base of the blend, while nutmeg, ginger, allspice, and cloves bring depth, warmth, and a touch of spice. Adjust proportions to suit your preference—if you prefer a milder blend, reduce the ginger; if you like it more aromatic, increase the cinnamon or cloves cautiously.
Testing note: On my first try I used too much ginger, which made the blend overly sharp. I recommend 1 ½ teaspoons of ground ginger for a balanced warmth without overpowering heat.
How to Make Homemade Pumpkin Pie Spice
Before mixing, check the aroma and expiration dates on your spices. Spices that have lost their scent won’t contribute much flavor. If a jar smells weak or off, replace it. Fresh spices make a noticeable difference.
Measure the spices into a small bowl and whisk or stir until evenly combined and free of lumps. Transfer the mixture to an airtight jar and store it in a cool, dark place such as a pantry or cabinet. This recipe yields approximately 4 ½ tablespoons. Halve the quantities for a smaller batch or double it if you plan to use it often.
How Long Can I Store Pumpkin Pie Spice?
Store your pumpkin pie spice in an airtight container in a cool, dark pantry or cabinet. For best flavor use within one year, or by the earliest best-by date of the individual spices you used.
Avoid refrigerating spices; frequent temperature changes can create condensation that degrades flavor and quality. Keep the jar in a stable pantry environment instead.
One Little Jar, So Many Fall Recipes
Think of pumpkin pie spice as a fall shortcut: use it anywhere you might reach for cinnamon to add a deeper, seasonal character. Sprinkle it over oatmeal, yogurt, or smoothies; fold it into cookie and muffin batters; stir it into lattes or chai; or add it to pancake and waffle batter. It works particularly well in warm breakfasts and baked goods.
This homemade blend can be used as a 1:1 substitute for store-bought pumpkin pie spice in any recipe.
A few recipe ideas to try with your blend include pumpkin breads, granola, energy balls, chai lattes, peanut butter cups with pumpkin, and chewy pumpkin chocolate chip cookies.
Recipes For Your Homemade Pumpkin Pie Spice
Put that freshly made jar to work with these favorites.
Pumpkin Chocolate Chip Bread (Vegan & Gluten Free)
Pumpkin Chocolate Chip Pancakes (Vegan, Gluten-Free)
Healthy Pumpkin Muffins (Vegan, Gluten-Free)
Pumpkin Pie Overnight Oats
FAQs
No. Pumpkin pie spice is a mix of ground spices and does not include sugar.
Yes. Using pumpkin pie spice in place of cinnamon will give a warmer, more complex, slightly spicier flavor.
Use it in pumpkin pie, quick breads, muffins, cookies, waffles, pancakes, oatmeal, granola, energy bites, yogurt bowls, smoothies, chai, matcha lattes, and many other recipes that benefit from warm, aromatic spice.
If you make this recipe, please leave a comment and a rating to share how it turned out. Tag your photos on social media so others can see your creations.
Homemade Pumpkin Pie Spice
Megan Murphy
Ingredients
- 3 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Instructions
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Combine all the spices in a small bowl. Whisk or stir with a fork until completely blended and free of lumps.
-
Transfer the spice mix to an airtight jar or spice container. Store in a cool, dark place for up to one year or until the individual spices reach their best-by date.
Notes
- Check your spices: Fresh spices yield the best flavor. Replace any jars that have lost their aroma.
- Adjust the flavor: Increase cinnamon for a sweeter warmth, or add more cloves or ginger for extra spice.
- Storage: Keep in an airtight container in a cool, dark place—do not refrigerate.
- Batch size: This recipe makes about 4 ½ tablespoons. Double or triple the amounts if you bake frequently in the fall.
- Usage: Use as a 1:1 substitute for store-bought pumpkin pie spice in any recipe.
, Calories: 25kcal
, Carbohydrates: 7 g, Protein: 0.4 g, Fat: 1 g, Fiber: 4 g.