This homemade pumpkin pie spice is quick, easy, and made with just 5 simple spices in 5 minutes. I love keeping a jar on hand during fall because it's so convenient for pumpkin recipes, baked goods, and drinks, and you can make exactly the amount you need with spices you may already have in your pantry.
This homemade pumpkin pie spice is a simple blend of cinnamon, nutmeg, ginger, cloves, and allspice. It has that classic warm, cozy flavor you expect from pumpkin spice, with a good balance of sweetness and spice, and since it's naturally vegan, there's nothing you need to substitute or change.
I've been making and using this pumpkin pie spice blend at home for years, and I always use homemade instead of store-bought. I like to keep a jar in the pantry during fall for pumpkin spice lattes, pancakes, muffins, cakes, cookies, and pumpkin pie, and since it keeps well for months, it's easy to make ahead and have ready whenever you need it.
If you enjoy making your own spice blends at home, you might also like my Homemade Italian Seasoning, Homemade Chili Powder, and Homemade Cajun Seasoning. They're all simple recipes made with everyday spices, and they're great to keep in the pantry for adding extra flavor to weeknight meals without relying on store-bought seasoning mixes.
Why You'll Love This Pumpkin Pie Spice
Here are a few reasons to give it a try:
- A tried-and-true blend: I've been making and using this pumpkin pie spice at home for years, and it's the blend I always reach for in my fall recipes.
- Ready in just 5 minutes: All you need to do is measure five ground spices and mix them together, so it's much quicker than making an extra trip to the store.
- Balanced, classic pumpkin spice flavor: Cinnamon is the main flavor, with just the right amount of ginger, nutmeg, cloves, and allspice for a warm, well-rounded blend.
- Easy to customize: Because you're making it from scratch, you can adjust the spices to your taste, whether you prefer more cinnamon, extra ginger, or a little less clove.
- Useful far beyond pumpkin pie: Keep a jar in the pantry for pumpkin spice lattes, pancakes, muffins, cookies, cakes, oatmeal, and other fall recipes.
Homemade Pumpkin Pie Spice Ingredients
- Ground cinnamon: The main spice in the blend. Use regular ground cinnamon; Ceylon or cassia both work.
- Ground nutmeg: Adds warm, slightly sweet flavor. Freshly grated nutmeg also works.
- Ground ginger: Adds warmth and a little sharpness. Use ground ginger, not fresh ginger.
- Ground cloves: Gives the blend a deeper, more intense flavor. If you're not a fan of cloves, you can reduce the amount slightly.
- Allspice: Also called Jamaican pepper or pimento. If you can't find it, you can omit it or replace it with a small amount of cinnamon, nutmeg, and cloves.
Find the full recipe with exact measurements in the recipe card below.
How to Make Pumpkin Pie Spice
- Combine all the ground spices in a small bowl.
- Mix until evenly blended, then transfer to an airtight container.
Tips for the Best Results
- Use fresh spices: Ground spices lose flavor over time, so check that they still smell strong and aromatic before mixing your batch.
- Break up any clumps: Ground ginger and other spices can clump slightly. Use a small whisk or fork to make sure the blend is completely even.
- Taste and adjust to your preference: If you prefer a sweeter blend, add a little more cinnamon; for a stronger, spicier flavor, increase the ginger or cloves slightly.
- Make a small batch: Pumpkin pie spice keeps well, but the flavor is best when the spices are relatively fresh, so there's no need to make a huge amount at once.
- Label the jar: Add the date you made the blend so you know how long it has been sitting in your pantry.
Recipes Using Pumpkin Pie Spice
This homemade pumpkin pie spice is useful well beyond pumpkin pie. I use it throughout fall in drinks, breakfast recipes, and baked goods, so it's worth keeping a small jar ready in the pantry.
How to Store Pumpkin Pie Spice
- Pantry: Store the spice blend in an airtight container in a cool, dry, dark place for up to 1-2 years. For the best flavor, use it while the individual spices are still fresh and aromatic.
- Fridge: Refrigeration isn't necessary and can introduce moisture, which may cause the spices to clump.
- Freezer: Freezing isn't recommended. Pumpkin pie spice keeps well at room temperature, and exposure to moisture can affect its texture and flavor.
Frequently Asked Questions
Pumpkin pie spice is typically made with cinnamon, ginger, nutmeg, cloves, and allspice. Cinnamon is usually the main ingredient, while the other spices add warmth, sweetness, and depth.
The exact proportions vary from blend to blend, and some versions also include black pepper, cardamom, or mace. My version keeps it simple with the five classic spices for a balanced flavor that works well in baking, drinks, and other fall recipes.
Yes. The terms are usually used interchangeably for the same warm spice blend made with cinnamon, ginger, nutmeg, cloves, and often allspice.
If you don't have allspice, you can leave it out or replace it with a small amount of cinnamon, nutmeg, and cloves. The flavor won't be exactly the same, but the blend will still work well.
Absolutely. If a recipe calls for cinnamon, ginger, nutmeg, cloves, and allspice separately, you can often use pumpkin pie spice instead. The exact amount depends on the recipe, so it's best to start with a little less and adjust if needed.
This homemade pumpkin pie spice works as a 1:1 replacement for store-bought pumpkin pie spice in any recipe. If a recipe calls for 2 teaspoons of pumpkin pie spice, simply use 2 teaspoons of this homemade blend.
More Homemade Spice Blends
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Homemade Pumpkin Pie Spice
Ingredients
- 3 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cloves
- 1 ½ teaspoons ground allspice
Instructions
- Add the ground cinnamon, nutmeg, ginger, cloves, and allspice to a small bowl.
- Whisk or stir until completely combined and evenly blended, breaking up any clumps as needed. Transfer to an airtight jar or container and store in a cool, dry, dark place.
Notes
- Store in an airtight container in a cool, dry, dark place for up to 1-2 years, ideally while the individual spices are still fresh and aromatic.
- Refrigeration isn't necessary and may introduce moisture, which can cause the blend to clump.
- Freezing isn't recommended, since the spice mix keeps well at room temperature and moisture can affect its texture and flavor.
Debbie says
Actually you can make your own allspice by combining equal parts of cinnamon, nutmeg and ground cloves. I use organic including spices and it was impossible to find organic allspice, so I used a recipe that I found online for allspice and substituted organic base spices. I use it in every recipe that calls for allspice, it tastes exactly the same.
I look forward to making your pumpkin recipe. I will be using it in muffin tins. I have a favourite plant based restaurant and I love the pumpkin muffins. They have such a smooth consistency that I believe a cake recipe would be suitable. Thanks for sharing your recipe. 🙂
Iosune Robles says
Thanks for the idea Debbie! I hope you enjoy our pumpkin cake 🙂
Winnie says
Hi Iosune,
I’m not from the USA so I am wondering what allspice is. I don’t think it is sold in my country.
Iosune says
Hi Winnie! It's also known as pimenta, Jamaica pimenta, or myrtle pepper (https://en.wikipedia.org/wiki/Allspice). I found it at a local health store as allspice isn't very common in my country either. Hope it helps!
VINETTE CORNWALL says
Allspice is also simply called pimento seed in Jamaica
Iosune Robles says
Thanks for your help 🙂