Homemade Pumpkin Pie Spice Recipe

French

Homemade pumpkin pie spice is a quick, budget-friendly blend that makes fall baking easier.

Mix a few pantry staples, store them properly, and you’ll have a reliable seasoning for pies, lattes, oatmeal, muffins, and roasted squash.

Why Make Your Own Pumpkin Pie Spice?

Mixing your own pumpkin pie spice is a simple way to get the flavor exactly how you like it.

You can keep it softer and sweeter with extra cinnamon, or boost the bold, festive notes by nudging up the clove and nutmeg.

It also saves money and cuts down on clutter, no more buying a full jar for one recipe and forgetting it at the back of the cupboard.

Another bonus: freshness. When your spices smell bright and aromatic, your pies, muffins, lattes, and oatmeal taste noticeably better.

Homemade blends are also easy to scale, so you can make a small batch for occasional baking or a larger jar for the whole season.

Label it with the date, store it in a dry place, and you’ll always be ready when cravings hit.

Pumpkin Pie Spice Ingredients List and What Each One Adds

• Ground cinnamon (3 Tbsp / 21g) : The backbone of the blend: sweet, warm, and familiar. Choose a fresh, fragrant cinnamon for the best “bakery” aroma.
• Ground ginger (2 tsp / 5g) : Adds gentle heat and brightness. Ginger can clump in storage, so break up any lumps before measuring and whisk thoroughly.
• Ground nutmeg (1 ½ tsp / 4g) : Brings a round, cozy depth. Pre-ground is convenient, but it loses potency faster—use a fresh jar if possible.
• Ground cloves (1 tsp / 3g) : Strong and punchy, with a sweet-spicy edge. A little goes a long way; keep the measurement precise so it doesn’t overpower.
• Ground allspice (1 tsp / 2g) : Tastes like a mix of cinnamon, clove, and nutmeg. It adds complexity and “holiday” character without being too sharp.
• Ground black pepper (tiny pinch, under 1/8 tsp) : Optional but helpful: it subtly boosts warmth and makes the spices taste more lively, without making the mix peppery.

How to Make Pumpkin Pie Spice in 2 Minutes

• Add cinnamon, ginger, nutmeg, cloves, allspice, and a small pinch of black pepper to a small bowl.
• Whisk very well until evenly blended. (Ginger often clumps, keep whisking until the mix looks uniform and fluffy.)
• Funnel the spice into a clean, dry jar with a tight seal.
• Label the jar with the name and date, then store.

Best Ways to Use Pumpkin Pie Spice in Baking and Drinks

• Stir into pumpkin pie filling, cheesecakes, muffins, pancakes, waffles, and quick breads.
• Add to coffee, lattes, hot chocolate, or chai.
• Mix into oatmeal, yogurt, granola, or overnight oats.
• Sprinkle over roasted sweet potatoes or squash with a little maple syrup and butter.

Pumpkin Pie Spice Tips, Substitutions, and Custom Variations

• Want it milder? Reduce cloves to ½ tsp.
• Want it spicier? Add an extra ½ tsp ginger.
• Prefer no pepper? Leave it out, the blend still works perfectly.
• If your spices have been open a long time, the mix may taste flat, fresh spices make a noticeable difference.

Pumpkin Pie Spice FAQ

– Can I use pumpkin pie spice if I don’t have pumpkin? Yes. It’s a warm spice blend that works in plenty of recipes, banana bread, apple crumble, pancakes, roasted sweet potatoes, coffee, and hot chocolate.

– How much pumpkin pie spice should I use in a recipe? Start with 1 teaspoon for most batters or fillings (muffins, pancakes, quick breads). For larger bakes (pies, big cakes), 1-2 teaspoons is common, adjust to taste.

– What’s the best jar to store it in? Use a small glass jar with a tight lid. Glass doesn’t hold odors, and an airtight seal keeps the blend from losing aroma or absorbing moisture.

– Why does my spice mix clump up? Ground ginger and cinnamon can clump if they’ve absorbed humidity. Whisk well, break up lumps with a spoon, or sift the mix before storing.

– How do I know when it’s gone stale? If the scent is faint or dusty and the flavor tastes flat, it’s time to refresh. Spices don’t always “spoil,” but they lose strength over time.

– Can I adjust the blend if I don’t like cloves? Absolutely. Cloves are intense, reduce to ½ teaspoon, or replace some of the clove with more cinnamon or allspice for a softer flavor.

– Is black pepper necessary? Will it taste peppery? It’s optional. A tiny pinch can make the spices taste warmer and more “alive,” but it shouldn’t taste like pepper if you keep it under 1/8 teaspoon.

– Can I make it without allspice? Yes. If you don’t have allspice, add a little extra cinnamon and a small pinch more nutmeg. The blend will still taste balanced and cozy.