Fall just isn’t fall without the cozy scent of cinnamon, nutmeg, and ginger drifting from your kitchen. If you’re tired of overpriced store-bought jars, you’re not alone. This pumpkin pie spice recipe is all about simplicity, savings, and flavor that warms you from the inside out. In this article, I’ll walk you through a step-by-step method for creating your own spice mix using ingredients already in your pantry. From ratios to creative uses and long-term storage, we’re covering it all—plus answering the top questions people have about this seasonal favorite.
Table of Contents
Why Homemade Pumpkin Pie Spice Just Hits Different
The Fall That Started It All
The right pumpkin pie spice recipe doesn’t lean too hard on cinnamon or forget the bite of clove. It’s a delicate mix, and once you get it right, you’ll never reach for the store-bought blend again.
This spice mix isn’t just for pie, by the way. I sprinkle it into my Pumpkin Chocolate Chip Baked Oatmeal or dust it over whipped cream-topped coffee. It even makes a cameo in my slow cooker Healthy Leftover Turkey Pot Pie Soup the day after Thanksgiving. One blend, endless comfort.
Why the Store-Bought Stuff Falls Flat
Here’s the thing: most commercial pumpkin pie spice mixes lean heavily on cinnamon and skimp on complexity. They’re fine in a pinch, but if you’ve ever noticed your pie or muffins tasting a little too bland or just “off,” the spice mix could be the culprit.
Making your own pumpkin pie spice gives you full control. Want a bolder ginger kick? Add more. Don’t love clove? Dial it back. And let’s not ignore the price tag—DIY spice blends cost a fraction of the pre-mixed jars, especially when you buy spices in bulk.
Plus, once you start mixing your own blends, you unlock a new level of kitchen confidence. It’s a small thing with a big return. And if you’ve already got cinnamon, nutmeg, ginger, allspice, and cloves in your pantry—you’re halfway there.
Pumpkin Pie Spice Recipe
Equipment
- 1 small mixing bowl
- Measuring spoons
- Small whisk or spoon
- Glass spice jar or airtight container
- Label (optional)
Ingredients
- 3 tablespoons Ground Cinnamon
- 2 tablespoons Ground Ginger
- 2 tablespoons Ground Nutmeg
- 1 tablespoon Ground Allspice
- 1 tablespoon Ground Cloves
Instructions
- In a small bowl, add ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves.
- Mix well using a whisk or spoon until all spices are fully combined.
- Transfer the blend into an airtight glass jar or spice container.
- Label with the date and store in a cool, dry place for up to 6 months.
- Use as needed in pies, oatmeal, lattes, baked goods, or savory fall recipes.
Notes
- Calories 6 kcal
- Carbohydrates 2g
- Fat 0g
- Protein 0g
- Fiber 1g
- Sugar 0g
- Sodium 0mg
Crafting the Perfect Pumpkin Pie Spice Recipe at Home
What Is In Pumpkin Pie Spice? The Essential 5-Spice Combo
At its core, a classic pumpkin pie spice recipe is a blend of five warm, aromatic spices you probably already own:
- Cinnamon: This is the base. It provides that sweet, woody warmth you associate with most fall treats.
- Ginger: Offers a subtle heat and brightness that balances the richness of pumpkin.
- Nutmeg: Slightly sweet and nutty with a depth that’s essential to that nostalgic pie flavor.
- Allspice: A complex spice that tastes like a blend of cinnamon, nutmeg, and clove.
- Cloves: Strong and spicy, used sparingly for that deep, almost smoky finish.
Here’s the basic blend ratio I swear by:
| Spice | Amount |
|---|---|
| Ground Cinnamon | 3 tablespoons |
| Ground Ginger | 2 teaspoons |
| Ground Nutmeg | 2 teaspoons |
| Ground Allspice | 1 teaspoon |
| Ground Cloves | 1 teaspoon |
Mix everything thoroughly in a bowl and store it in an airtight glass jar. That’s it—no cooking, no fuss.
You can easily double or triple this recipe if you’re planning to use it all season long, which you will once you start experimenting with it in more than just pie.
Customizing Your Spice Mix (And Why Ratios Matter)
What sets a great pumpkin pie spice recipe apart isn’t just the quality of the ingredients—it’s the ratio of each spice. Cinnamon gives body, but too much can overpower the delicate lift of ginger or the mellow sweetness of nutmeg. Balance is everything.
Want to lean spicy? Increase the ginger and cloves slightly. Craving more mellow depth? Dial up the nutmeg and allspice. For example, when I use this mix in a savory dish like Easy Ground Beef Pot Pie, I tone down the cloves and allspice to let the umami shine.
If you’re feeling bold, you can even add a pinch of black pepper, like some chefs do, for extra warmth and a subtle heat that wakes up your palate. It’s not traditional—but man, it works.
And don’t worry if you’re missing one ingredient. You can still make a modified version of the blend. A touch of extra nutmeg can stand in for allspice, and cinnamon-ginger on their own will still give that fall vibe.
Genius Ways to Use Pumpkin Pie Spice (That Aren’t Just Pie)
Coffee, Oatmeal, and Everything Cozy
Let’s be honest—one of the real reasons we love fall is because everything smells and tastes like pumpkin spice. But this blend isn’t just for pies or muffins. Once you’ve mixed your pumpkin pie spice recipe, you’ll find yourself sprinkling it on everything.
Here are my go-to uses:
- Pumpkin Spice Latte at Home: Skip the overpriced coffee shop drink. Add ½ teaspoon of your spice blend to your morning brew, along with a splash of cream or steamed milk and maple syrup. Stir well. Congratulations, you just made a PSL in your pajamas.
- Oatmeal Game-Changer: Stir ¼ to ½ teaspoon of pumpkin spice into your morning oatmeal. It adds instant warmth and makes even plain oats feel like dessert. This pairs beautifully with my Pumpkin Chocolate Chip Baked Oatmeal.
- French Toast or Pancakes: Add ½ teaspoon into your egg mixture for French toast or batter for pancakes. It transforms breakfast into a fall celebration.
- Whipped Cream: Whip heavy cream with a teaspoon of this spice and a touch of powdered sugar. Dollop it on pie, hot cocoa, or even sweet potatoes.
I even toss a pinch into smoothies when I want that cinnamon-ginger hit without baking. It’s like fall in a blender.
Savory Surprises: When Pumpkin Spice Meets Dinner
This is where it gets interesting. While most people stick to sweet dishes, I like to sneak pumpkin pie spice into savory recipes for a surprising depth of flavor.
- Roasted Veggies: Toss butternut squash or sweet potatoes with olive oil, sea salt, and a sprinkle of pumpkin spice before roasting. The natural sugars in the veggies caramelize beautifully with the spices.
- Soup Seasoning: Add ½ teaspoon to creamy fall soups like butternut squash, carrot-ginger, or even leftover Turkey Pot Pie Soup for subtle warmth.
- Meat Marinades: Mix a pinch into pork or chicken marinades that use maple syrup, mustard, or apple cider vinegar. The result is sweet-savory magic.
- Rice or Quinoa: Stir a dash into your grains while they cook for a lightly spiced undertone that pairs well with fall produce like apples, kale, and cranberries.
This blend isn’t one-dimensional—it’s incredibly flexible. When you make it fresh and control the ratio, it shifts from a baking essential to a bold pantry player.
Storing & Scaling Your Pumpkin Pie Spice Recipe
How to Store It So It Stays Fresh (and Potent)
Once you’ve taken the time to mix your homemade pumpkin pie spice recipe, the last thing you want is for it to lose its punch. Like any spice blend, freshness matters. Store it right, and this mix will keep your fall flavors on point for months.
Here’s how I do it:
- Use an airtight container. A small glass spice jar or mason jar with a tight-fitting lid works best.
- Keep it in a cool, dark place. Pantry > countertop. Light and heat can dull your spices faster than you’d think.
- Label it with a date. Homemade spice blends are best within 6 months, though I’ve pushed mine to 9 with strong results.
And here’s a pro tip: don’t store it over your stove. Heat and steam from cooking can creep in and degrade the oils in the spices.
If your blend starts smelling dull or slightly musty, it’s time to make a fresh batch.
Batch It, Gift It, Love It All Season
Fall is busy. Between school events, holidays, and cozy Sunday baking, it helps to have your spice blends prepped in larger batches. You can scale up this pumpkin pie spice recipe easily:
Just multiply the original recipe by 3 or 4 and store it in a larger jar. It’ll last through:
- A dozen pies
- 15+ Pumpkin Spice lattes
- Several batches of pumpkin muffins or pumpkin snickerdoodle cookies
- Lots of weekday oatmeal
If you’re planning ahead for the holidays, this spice mix also makes a wonderful homemade gift. Just scoop it into small spice jars, tie a ribbon around the lid, and add a handwritten tag with “Homemade Pumpkin Pie Spice – From Lucas’s Kitchen.” Include usage ideas or a mini recipe card with your favorite muffin or latte recipe.
You’ll be surprised how much people appreciate a thoughtful, made-by-hand gift—especially one they can actually use.
In my kitchen, this blend sits right beside the salt and pepper during fall. It goes in everything from sweet breakfast bakes to savory roasted squash. And every time I open the jar, that familiar scent brings me right back to that cozy Asheville kitchen where it all started.
FAQs
What is pumpkin pie spice made of?
It’s a warm blend of ground cinnamon, ginger, nutmeg, cloves, and allspice. Some variations also include a pinch of black pepper for extra depth.
How do you make pumpkin pie spice from scratch?
Combine 3 tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1 tsp allspice, and 1 tsp cloves. Mix well and store in a jar. That’s it—no cooking required.
Can I substitute anything for pumpkin pie spice?
Yes! If you’re out of pumpkin spice, you can use a mix of cinnamon with a bit of nutmeg and ginger. Or sub with apple pie spice, though it has slightly different ratios.
How long does homemade pumpkin pie spice last?
Stored in an airtight container in a cool, dark place, it can last up to 6 months. For best flavor, use it within 3 months.
Making your own pumpkin pie spice recipe takes just five minutes, but the payoff lasts all season. It’s more flavorful, more affordable, and more customizable than anything you’ll find on a shelf. Plus, it’s one of those simple kitchen wins that turns everyday recipes into something memorable.
Whether you’re whisking it into oatmeal, blending it into a PSL, or sprinkling it on roasted sweet potatoes, this spice mix brings that unmistakable taste of fall to everything it touches.
So go ahead—skip the store-bought. Grab your cinnamon and ginger, mix it up, and bring the season home.
