Pumpkin Pie Spice

A cozy homemade pumpkin pie spice made with cinnamon, ginger, nutmeg, allspice, and cloves—perfect for fall baking, pies, cookies, and pumpkin bread.

Course Dessert

Cuisine American

Keyword pumpkin pie spice

Prep Time 5

Total Time 5

Servings tbsp

Calories 6kcal

Author Camila Hurst

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

Adjusting flavor balance: For a warmer, cozier blend, add a bit more cinnamon and nutmeg. For a spicier kick, increase the ginger slightly. For a deeper, bolder flavor, add a touch more cloves or allspice.

If you’re missing something:

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.

For Fresher Flavor: Grate whole nutmeg or grind whole cloves and allspice berries just before mixing.

Usage: Use 1½ to 2 teaspoons of this blend per 9-inch pumpkin pie, or sprinkle it into oatmeal, lattes, muffins, pancakes, or whipped cream.

Cardamom: For a hint of brightness, add ¼ teaspoon ground cardamom to the blend. It gives a light floral and citrusy note that pairs beautifully with pumpkin desserts.

Warmth: For subtle warmth, include a tiny pinch of cayenne. It won’t make the spice blend hot but will enhance the depth and balance the sweetness in pies, lattes, and cookies.

Nutrition

Serving: 1tsp | Calories: 6kcal