This homemade pumpkin pie spice takes just 5 minutes to make with cinnamon, ginger, nutmeg, allspice, and cloves. Keep a jar in your pantry and use it in pumpkin pie, cookies, muffins, bread, coffee, and other fall recipes.
This version is cinnamon-forward, with enough ginger, nutmeg, allspice, and cloves to give it a balanced flavor. I keep the amount of cloves relatively small because they can easily overpower the other spices.
If I have whole nutmeg, I grate it just before mixing because the aroma is especially fresh. Pre-ground nutmeg also works perfectly well and makes this recipe even quicker. I use this blend in my pumpkin spice latte, baked desserts, oatmeal, and coffee throughout the season.
What Is Pumpkin Pie Spice?
Pumpkin pie spice is a blend of ground cinnamon, ginger, nutmeg, allspice, and cloves. Despite its name, it does not contain any pumpkin. It is traditionally used to season pumpkin pie, but it also works well in cookies, muffins, quick breads, drinks, and other fall recipes.
The exact proportions vary between brands and homemade recipes. This blend uses plenty of cinnamon as the base, while the other spices add warmth and depth without making the flavor too strong.
Why You’ll Love This Homemade Spice Blend
- Ready in five minutes: Measure the spices, whisk them together, and transfer the mixture to a jar.
- Made with five spices: Everything you need may already be in your pantry.
- Easy to adjust: Add a little more cinnamon for a milder blend or slightly more ginger for a stronger flavor.
- Useful for more than pie: Add it to cookies, muffins, bread, oatmeal, coffee, or whipped cream.
- Easy to make ahead: Store the mixture in your pantry so it is ready whenever a recipe calls for pumpkin pie spice.
Ingredients for Pumpkin Pie Spice
Cinnamon: Cinnamon makes up most of the blend and provides its familiar sweet, warm flavor. Cassia cinnamon has a stronger flavor commonly associated with fall baking, while Ceylon cinnamon is lighter and more delicate. Either can be used.
Ground ginger: Ginger adds warmth and a light peppery flavor that balances the sweetness of the cinnamon. Use dried ground ginger, not fresh ginger.
Nutmeg: Nutmeg has a warm, slightly nutty flavor. Freshly grated nutmeg is especially aromatic, but pre-ground nutmeg is convenient and works well in this recipe.
Allspice: Allspice is one spice, not a mixture of several spices. Its flavor is often compared to a combination of cinnamon, nutmeg, and cloves, which helps round out this blend.
Ground cloves: Cloves have a bold flavor, so you only need a small amount. Measure them carefully because adding too much can overpower the cinnamon and ginger.
For the best flavor, check your spices before mixing. If you open the container and can barely smell the spice, it may be time to replace it.
How to Make Pumpkin Pie Spice
Add the cinnamon, ginger, nutmeg, allspice, and cloves to a small bowl. Whisk until the spices are evenly combined, breaking up any small lumps as you mix.
Transfer the mixture to a clean, completely dry jar with a tight-fitting lid. Label the jar with the name and date so you know when it was made.
Helpful Tips
- Use ground spices with a similar texture so the mixture combines evenly.
- Whisk thoroughly because the heavier spices may settle beneath the cinnamon.
- Make sure the storage jar is completely dry. Moisture can cause the spices to clump.
- Shake or stir the mixture before measuring, especially if it has been sitting for a while.
- Use this homemade blend in the same amount as store-bought pumpkin pie spice unless a recipe states otherwise.
Ways to Use Pumpkin Pie Spice
Use this blend anywhere you want a warm cinnamon and spice flavor. It works especially well in my keto pumpkin snickerdoodle cookies, keto pumpkin bread, and homemade pumpkin spice latte.
You can also stir a small amount into coffee, oatmeal, yogurt, pancake batter, whipped cream, or roasted squash. Start with a little, taste, and add more if needed.
For more seasonal ideas, browse my keto pumpkin recipes.
How to Store Pumpkin Pie Spice
Store the spice blend in an airtight jar in a cool, dry cupboard away from sunlight, heat, and moisture. For the freshest flavor, use it within six months.
The mixture may still be usable after that, but its flavor and aroma will gradually become weaker. If you can barely smell the spices when you open the jar, replace the blend.
Frequently Asked Questions
Does pumpkin pie spice contain pumpkin?
No. Pumpkin pie spice is a dry mixture of cinnamon, ginger, nutmeg, allspice, and cloves. It is named for the recipes it commonly seasons.
Are pumpkin spice and pumpkin pie spice the same?
The terms are generally used interchangeably. Always check the ingredient label because the exact spices and proportions can vary between brands.
Can I substitute this for store-bought pumpkin pie spice?
Yes. Use the same amount of this homemade blend as the store-bought pumpkin pie spice called for in your recipe.
Can I leave out one of the spices?
You can adjust the mixture to your taste, but removing a spice will change the flavor. If you do not have allspice or cloves, make the blend with the remaining ingredients and add a little extra cinnamon if needed.
Why did my spice blend become clumpy?
Moisture is the most common cause. Store the mixture in a completely dry container and avoid holding the jar directly over a steaming pot or drink.
More Homemade Seasonings
If you enjoy keeping homemade spice blends in your pantry, try my keto taco seasoning or this easy ranch seasoning. Both can be prepared ahead and stored until you need them.
Homemade Pumpkin Pie Spice
Description
Ingredients
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cloves
Instructions
- Add the cinnamon, ginger, nutmeg, allspice, and cloves to a small mixing bowl. Whisk until evenly combined and no lumps remain.
- Transfer the mixture to a clean, dry jar with a tight-fitting lid. Store it in a cool, dry cupboard away from direct sunlight and moisture.
Notes
Shake or stir the mixture before measuring because the spices may settle during storage.
For the freshest flavor, use the blend within six months.
This recipe makes approximately 15 one-teaspoon servings.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
