Pumpkin Pie Spice
Pumpkin pie spice made at home with cinnamon, ginger, nutmeg, and allspice. Ready in 5 minutes, fresher than store-bought, and perfect for fall baking.
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Pumpkin pie spice is the warm, four-spice blend of cinnamon, ginger, nutmeg, and allspice that tastes like fall in a single spoonful. Mixing your own means every jar is fresher and more aromatic than the tins that sit on store shelves for months, and you control exactly how bold it tastes. It takes five minutes, one bowl, and spices you probably already own. I have been making this blend since 2012, and every October I mix a fresh jar before the first pie of the season goes in the oven.
Once you have a jar on hand, it disappears fast. I stir it into the dough for my Pumpkin Spice Raisin Bread, and it is the backbone of the filling in my Cardamom Pumpkin Pie. If you love having homemade blends ready to go, make a batch of my Apple Pie Spice Mix at the same time and your fall baking shelf is set.
In This Post
Why You’ll Love this Homemade Pumpkin Pie Spice
This blend leads with sweet, woody cinnamon, then follows with the gentle heat of ginger and the round, nutty warmth of nutmeg. Allspice ties it all together with its naturally clove-like notes, so you get that classic pumpkin pie flavor without the sharp, medicinal edge too much clove can bring. The result is balanced enough for a latte and bold enough to stand up to a custard pie.
It is also one of the most budget-friendly things you can make in your kitchen. Four common jars of ground spice turn into a full batch of blend for a fraction of what a specialty tin costs, and it is ready in five minutes with nothing but a bowl and a whisk. Make it once at the start of the season and you are covered from the first batch of muffins through Thanksgiving dessert.
Heather’s Expert Tips for the Best Pumpkin Pie Spice
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Start with fresh spices. After co-founding Spiceology, I can tell you that ground spices start losing their aromatic oils the moment they are ground. If a jar has been in your cabinet for more than a year, replace it before you mix this blend.
- Do the smell test. Open each jar and take a sniff. If the cinnamon or ginger smells faint or dusty, it will taste flat in your pie, no matter how much you use.
- Whisk, do not just stir. Ground nutmeg and allspice like to clump. A small whisk breaks them up and distributes everything evenly, so every pinch tastes the same.
- Grate your own nutmeg when you can. Freshly grated whole nutmeg has a brighter, more floral flavor than pre-ground and makes a noticeable difference in a spice-forward blend like this one.
- Label and date the jar. Write the date on a piece of tape so you know when it is time to mix a fresh batch.
Equipment Needed
- Small mixing bowl
- Small whisk
- Measuring spoons
- Airtight glass spice jars or a small mason jar
- Small funnel (makes filling jars mess free)
- Microplane grater (if using whole nutmeg)
- Jar labels
Ingredients in Pumpkin Pie Spice
To make your own diy pumpkin pie spice, you only need four simple ingredients:
- Ground cinnamon – The warm, sweet base that gives pumpkin pie spice its signature flavor.
- Ground ginger – Adds a subtle spiciness and depth that balances the sweetness.
- Ground nutmeg – Brings earthy, nutty notes with a hint of sweetness.
- Ground allspice – Offers a combination of clove, cinnamon, and nutmeg flavor in one spice.
Recipe Variations & Substitutions
- Add ground cloves. For a bolder, more traditional bakery-style blend, add a small amount of ground cloves. A little goes a long way.
- Swap in cardamom. A pinch of ground cardamom adds a floral, citrusy lift that pairs beautifully with pumpkin.
- Add black pepper. A tiny pinch of finely ground black pepper sharpens the warmth and makes the blend taste more vibrant in savory dishes.
- Change the cinnamon. Ceylon cinnamon gives a softer, more delicate flavor, while Saigon cinnamon makes the blend sweeter and more intense.
- Adjust the ratio. Want more zing? Increase the ginger. Prefer it sweeter? Lean harder on the cinnamon.
How to Make
- In a small bowl, combine:
- 4 tablespoons ground cinnamon
- 4 teaspoons ground ginger
- 4 teaspoons ground nutmeg
- 3 teaspoon ground allspice
- Stir or whisk until well blended.
- Transfer to an airtight spice jar or small mason jar.
- Label and store in a dry place for up to 6 months.
How to Store, Freeze, and Reheat
- Store airtight. Keep the blend in a glass jar with a tight-fitting lid to lock in the aroma.
- Keep it cool and dark. Store it in a pantry or cabinet away from the stove, dishwasher, and sunlight, all of which fade flavor fast.
- Use within 6 months. The blend is safe to eat after that, but the flavor will be noticeably weaker.
- Skip the freezer. Moving spices in and out of the freezer creates condensation that leads to clumping and flavor loss, so pantry storage is best.
- Wake it up before using. No reheating needed, but if the blend has been sitting a while, give the jar a good shake or whisk to break up any clumps.
What to Make with Pumpkin Pie Spice
- Banana Pumpkin Bread
- Pumpkin Donuts with Chocolate Glaze
- Pumpkin Spiced Cookies
- Pumpkin Apple Cake
- Mashed Sweet Potatoes with Whipped Maple Butter
Frequently Asked Questions
This pumpkin pie spice is made with four ground spices: cinnamon, ginger, nutmeg, and allspice. Some blends also include cloves, but allspice already carries a clove-like flavor, so this version keeps it balanced without adding a fifth spice.
Yes, the two names are used interchangeably. Both refer to the same warm blend of baking spices, and neither one contains any actual pumpkin.
Use about 2 to 3 teaspoons for a standard 9-inch pumpkin pie. Start at 2 teaspoons if you like a milder pie and go up from there.
Absolutely. Add about 1/2 teaspoon to your coffee grounds before brewing, or stir it into steamed milk for a homemade Pumpkin Spice Latte.
If you are out, use mostly ground cinnamon with a smaller pinch of ground ginger and nutmeg. Apple pie spice also works in a pinch, though it is more cinnamon-forward and less warm.
It does not spoil, but it loses flavor over time. For the best taste, use your blend within 6 months. You can find more homemade blends in my Spice Blends & Rubs collection.
If you like this recipe, try:
- Banana Pumpkin Bread
- Mashed Sweet Potatoes
- Homemade Pumpkin Spice Latte
- Pumpkin Donuts
- Pumpkin Spiced Cookies
Pumpkin Pie Spice Recipe
Recommended Tools
- Mixing bowls & measuring spoons
- Microplane - if using whole nutmeg
Ingredients
- 4 tbsp ground cinnamon
- 4 tsp ground nutmeg
- 4 tsp ground ginger
- 3 tsp ground allspice
Instructions
- In a small bowl, combine ground cinnamon, ground ginger, ground nutmeg, and ground allspice.
- Stir or whisk until blended.
- Transfer to an airtight container or small jar. Label and store up to 6 months in a cool dry place away from sunlight.
Did you make this recipe?
Please leave a star rating and review . I appreciate your feedback, and it helps others too!
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Simple yet effective way to enjoy the flavors of fall year-round. I always get a hankering for that flavor mid-year 😉
I’m the same way. Middle summer equals a serious eggnog or PSL craving. lol.
I needed this, I thought Id bought pumpkin pie spice on my last trip to the US but alas, well now I will make my own!
I dont make a ton of pies … but the idea of being able to capture the fall flavors any time of the year is awesome. Love your way of thinking!
Thanks Matt. It’s too easy to make it up at home. Thanks for commenting!