Pumpkin Pie Spice
When pumpkin season rolls around, I always mix a jar of this pumpkin pie spice and keep it on hand in the kitchen. It’s simple, balanced, and more aromatic than anything store-bought. Having it within reach makes fall baking easier, and it lets me control the flavor instead of relying on whatever blend happens to be on the shelf.
Why I Love This Recipe
Making your own pumpkin spice blend at home is so much more flavorful (and affordable) than store-bought versions. It’s the same blend I use in my Pumpkin Cheesecake and Pumpkin Pie, so keeping a jar ready saves time once I start baking.
- The flavor is noticeably fresher
- You can adjust the balance to your taste
- It’s more affordable than buying multiple jars
- You know exactly what’s going into it
Key Spices
These are the classic spices you know and love. This blend works effortlessly in bakes like Pumpkin Cookies and Pumpkin Cheesecake Bars.
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Cinnamon – The backbone of the blend. I let this lead for warmth and familiarity.
Ginger – Adds a subtle bite that keeps the mix from tasting flat.
Nutmeg – Rounds everything out with warmth and depth.
Allspice – Bridges the gap between sweet and savory.
Cloves – Used sparingly for depth, not dominance.
How I Make Pumpkin Pie Spice
I combine all the spices in a small bowl and whisk until the color looks uniform and evenly blended. Once mixed, I transfer the spice to a small jar, label it, and store it in a cool, dry place away from light.
When stored properly, the blend stays fragrant for about six months.
Substitutions & Adjustments
If you’re missing something, don’t worry—this blend is flexible:
- No allspice? Add ½ teaspoon more cinnamon and ¼ teaspoon cloves.
- If I don’t have cloves, I lean more heavily on nutmeg or allspice
- Maybe even consider adding a dash of white pepper to give it a little kick!
Use Fresh or Unique Spices
When I want a stronger aroma, I grate whole nutmeg directly into the mix or crush whole cloves just before blending. Occasionally, I add a small amount of cardamom for a lighter, citrusy note. A very small pinch goes a long way.
How I Use It
I typically use about 1½ to 2 teaspoons per 9-inch pie, depending on the recipe. I typically use about 1½ to 2 teaspoons per 9-inch pie, depending on the recipe. For lighter bakes like Pumpkin Roll and Sweet Potato Pie, I tend to use the full amount so the spice comes through clearly without overpowering the filling. It’s also great stirred into oatmeal, sprinkled over overnight oats, or mixed into cinnamon sugar for French toast.
One of my favorite uses is folding it into whipped cream for topping apple or pecan desserts — it adds warmth without extra sweetness.
Storage
Keep your pumpkin pie spice sealed in an airtight container or spice jar and stored in a cool, dry place like your pantry. Proper storage helps preserve the oils in the spices and prevents them from losing potency. Check expiration dates on your basic spices before mixing to ensure everything is fresh.
FAQs
Yes. In small amounts, it works well in savory dishes like roasted squash, sweet potatoes, or even rubbed onto pork or chicken. I keep the quantity light so it adds warmth without reading sweet.
Because the individual spices are fresher and haven’t been sitting pre-mixed on a shelf. When you blend them yourself, the aromatics are more pronounced.
Absolutely. I often make a larger batch at the start of fall so I don’t have to remix it every time I bake.
Usually that means one or more of the base spices is stale. Cinnamon and nutmeg lose potency first, so I start there when adjusting.
Spice it up with me!
This pumpkin pie spice is one of those small kitchen habits that makes seasonal baking feel easier and more intentional. If you mix a batch, let me know how you use it — I always love seeing how it shows up in other people’s kitchens.
Pumpkin Pie Spice
Ingredients
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1½ tsp ground allspice
- 1 tsp ground cloves
Instructions
- Combine all the spices in a small bowl or jar.
- Whisk or shake until thoroughly mixed and uniform in color.
- Transfer to an airtight container and store in a cool, dark place for up to 6 months.
Notes
- No allspice: use an extra ½ teaspoon cinnamon and ¼ teaspoon cloves.
- No cloves: add a bit more allspice and nutmeg to deepen the flavor.
- No nutmeg: substitute with mace if available—it has a similar warmth.