Learn how to make this pumpkin pie spice recipe with ingredients you probably already have in your pantry. All you need is ground cinnamon, ginger, cloves, nutmeg and allspice. Homemade pumpkin pie spice can be scaled up or down as needed, and it comes together in minutes!
I never purchase spice blends from the store. While spices never technically “expire,” their flavor and aroma diminishes over time. Since I already have so many options in my overflowing spice cabinet, I find I’m almost always able to recreate these blends at a fraction of the cost.
I can make as much or as little as I want, and I can tweak the flavors according to my own personal preferences. I’m always amazed you can buy cinnamon-sugar blends. Friends, if you have both cinnamon and sugar in your pantry, you can make your own.
How do I make a small amount of pumpkin pie spice?
The recipe at the bottom yields 7 tablespoons, or 1/4 cup + 3 tablespoons. That’s a good amount for storing in the spice cabinet, but what if you just want to make some for one recipe? Use the amounts below, adjusting as needed. I’ve omitted the allspice here for easy math, but I do recommend using it in the larger blend.
1 Teaspoon Pumpkin Pie Spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
1 Tablespoon Pumpkin Pie Spice
- 1 1/2 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
How to Use Pumpkin Pie Spice
As you probably know from the “pumpkin spiced everything” craze of the past few years, you don’t need to limit yourself to using this spice blend in pumpkin pies. You can add it to pumpkin muffins, and pumpkin cupcakes, and pumpkin dinner rolls! I also have a candied pecans recipe that would taste wonderful with this spice. A few other ideas:
- Stir it into oatmeal or yogurt.
- Add it to seasonal soups (such as this sweet potato soup).
- Make a homemade pumpkin spice latte (from Recipe Girl)
- Add it to whipped cream to use as a topping on holiday pies and cakes.
- Sprinkle it over buttered popcorn.
- Toss some with roasted root vegetables for a warming fall or winter side dish.
I hope this has given you some ideas to get started!
Pumpkin Pie Spice
- 3 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 tablespoon ground cloves
- 1 1/2 teaspoons ground nutmeg (preferably freshly ground)
- 1 1/2 teaspoons ground allspice (Optional, but recommended)
- Measure the cinnamon, ginger, cloves, nutmeg, and allspice (if using) into a small bowl.
- Mix together with a fork or small whisk until completely blended.
- Use immediately or store at room temperature in an airtight container.
See post for ingredient ratios if you only need enough pumpkin pie spice for one recipe.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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