Add instant Fall flavors to any recipe with this homemade pumpkin pie spice! An aromatic blend of cinnamon, nutmeg, ginger, cloves, and allspice. Just a sprinkle enhances the taste of sweet and savory dishes, baked items, and even beverages.
Recipe Science
- For the best flavor, freshly grind whole spices. They retain essential oils longer, releasing an intense flavor when ground just before use.
- Ground spices lose flavor and color over time. For the best impact, use them within six to nine months of opening or grating.
- Store your pumpkin spice blend in an airtight container, glass preferred, away from sunlight and heat.
Jump To a Section
Featured Comment 6
“Thank you! My pumpkin pie turned out great with this spice mix!”—Sarah
Why It Works
It’s that time of year when we’re all busy with holiday cooking, fall baking, eating, and, of course, shopping! However, there’s one guarantee this season: no matter where you go, the most famous flavor on the menu is pumpkin. Whether you are grabbing pumpkin spice lattes on the run or making a classic pumpkin pie, the creamy bright orange gourd from the pumpkin always gets enhanced with a flavor combo of spices. These are fragrant seasonings derived from bark, seeds, roots, fruit or buds of selected plants.
My easy, quick, and affordable solution is making your own homemade pumpkin pie spice blend. It’s so versatile and boosts the taste of any recipe. This mix is not only reserved for the iconic sliceable dessert. I bet you’ll have over half the ingredients you need in your pantry ready to go. The essentials are cinnamon, ginger, nutmeg, allspice, and cloves.
Ingredients You’ll Need
We have all purchased a little jar of the store-bought spice blend when we’re in a pinch for time. However, I like to have a little fun creating my mix, so that I can tailor the ratio of spices to my taste. Here are the essential ingredients:
- Cinnamon: There are two types of cinnamon, Ceylon (Cinnamomum verum) and Cassia or Chinese Cinnamomum aromaticum). Ceylon or “true cinnamon” is much more expensive and less bitter, so most products are from Cassia bark or a blend of both. The earthy and sweet flavor combined with a hint of heat adds a perception of sweetness and richness to foods.
- Nutmeg: This seed comes from the tree Myristica fragrans. It adds a characteristic warm, sweet, and nutty flavor. For the most robust character, it’s best to freshly grate nutmeg using a fine rasp grater. A little goes a long way!
- Ginger: The ground rhizomes of Zingiber officinale Roscoe, this root adds an astringency and a welcoming bite. This spice creates a “hot” warming sensation in the mouth.
- Allspice: From the dried berries of the Pimenta dioica plant and pimento family, it can often be used whole or ground in recipes. The flavor is a combination of pepper, nutmeg, cloves, and cinnamon, adding a nice kick.
- Cloves: These small reddish-brown buds are used whole or on the ground from the dried flower bud of the clove tree. Only a tiny amount is needed as the pungent, sweet, bitter, astringent flavors and aromas. The warming sensation is very intense.
See the recipe card below for all ingredients and measurements (US and metric).
How to Make Pumpkin Pie Spice
Step 1: Make the Spice Blend
In a small bowl, whisk together the ground cinnamon, ground ginger, ground ground nutmeg, ground allspice, and ground cloves. This combination of spices creates a warm, aromatic blend that enhances the flavor of your recipe.
If using ground spices, make sure that they are not expired. Aged spices will lose many aromatic compounds and taste due to constant exposure to air, throwing off the flavor balance of the spice mixture. Opt for a fresh jar if you don’t get a sharp, identifiable aroma when you open and smell the ground spice.
Step 2: Using and Storing
When using this pumpkin pie spice blend for the first time, taste a small amount first. Feel free to adjust the amounts of each spice to your palate. When adding to a recipe that calls for the blend, start with less, as adding more later on is easier. I’ve used this blend for pumpkin cream cold brews, pumpkin bread, pumpkin cream cheese muffins, oatmeal, smoothies, savory sauces, and pies.
Use the spice blend immediately in your desired recipe, or transfer it to an airtight container or glass jar for later use. Store it for up to 6 months to maintain optimum flavor.
Frequently Asked Questions
Pumpkin pie spice is a cozy blend of ground cinnamon, ginger, nutmeg, allspice, and cloves that gives your fall recipes that signature flavor. While it’s a must-have for pumpkin pie, it’s also incredibly versatile. I love using it in baked goods like muffins, cookies, and cakes, but it doesn’t stop there. Try adding it to your morning latte, hot chocolate, or even sprinkling it over oatmeal or yogurt for a warm, autumnal twist. It’s the perfect way to bring the taste of fall into any recipe
Cinnamon should be used as the base for the pumpkin pie spice. From there allspice can replace the cloves. Cardamom can be used for nutmeg.
Add between 1 ¾ to 2 ¼ teaspoons of the pumpkin pie spice mixture for a 9-inch pumpkin pie. This depends on the desired spice level.
Once spices have been ground up, the volatile aromas are released. Over time the flavor and color will dull and not give as strong of an impact to recipes. Once a container is opened, or the spice is grated, it should be used within six to nine months for the most intense flavor. Store the spice blend in an airtight container or small glass jar and keep the lid on tight. Keep away from direct sunlight and heat from the stove for the best quality. Check all of your spices once a year and discard them as they reach their expiration date.
It’s best to grind whole spices freshly for the highest flavor impact, if possible. A microplane or rasp grater works excellent for cinnamon and nutmeg. An electric coffee grinder, spice grinder, or mortar and pestle would work well for allspice and cloves.
Serve This With
If you tried this Pumpkin Pie Spice Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Pie Spice Blend
Ingredients
- 4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
Instructions
- Make the Spice Blend – In a small bowl whisk together the ground cinnamon, ginger, nutmeg, allspice, and cloves.
- To Use – Add to your desired recipe. Alternatively, transfer to an airtight container or glass jar. Store for up to 6 months for optimum flavor.
Recipe Video
Notes
- Storing: Transfer to an airtight container or glass jar. Store for up to 6 months for optimum flavor.
-
For a 9-inch Pumpkin Pie: Use between 1 ¾ to 2 ¼ teaspoons of pumpkin pie spice, depending on how strong you want the spice flavor to be.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Sarah says
Thank you! My pumpkin pie turned out great with this spice mix!
Jessica Gavin says
I appreciate your feedback!
Josephine caulder says
If you use pumpkin spice instead of 1tsp cinnamon,1tsp cloves,1 tsp nutmeg. How much pumpkin spice would I need to replace the other ingredients
Jessica Gavin says
Hi Josephine- I’m a little confused. Are you following the ratios in my recipe? If you already have premade pumpkin pie spice from the store, I would recommend using just that in your recipe.
Cynthia Fletcher says
Would you toast the cloves and allspice before grinding?
Trang says
I love making my own spice blend, so easy and cheap to since I already have a full drawer of spices. I love cardamom or lemon peel in pumpkin pie spice since it adds a bright note.