Homemade Pumpkin Pie Spice

Homemade pumpkin pie spice is a simple blend of ground cinnamon, ginger, cloves, nutmeg, and allspice that comes together in five minutes with spices already in your pantry. This recipe uses Saigon cinnamon and lets you control the ratios – more ginger, less cinnamon, whatever your baking calls for. Use one teaspoon as a direct substitute for store-bought pumpkin pie spice in any recipe. Keeps for up to six months in an airtight jar.

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I am not a huge pumpkin fan – I will just say that upfront. But pumpkin pie spice is a different story entirely. The blend of warm spices is what makes fall baking taste like fall, and having a homemade jar means you control what goes in it.

I use less cinnamon than most recipes call for because I find the heavy cinnamon versions overwhelming. This blend has a better ratio that lets you taste the ginger and nutmeg instead of being smothered by the cinnamon.

It goes into Pumpkin Dip, Fall Spiced Walnuts, Chai Latte Dip, and Apple Pie Filling and works in anything that calls for warm fall spices.

Five minutes and a jar of this in the cabinet means you are ready for every fall baking project from September through the end of the year. And you won’t have to reach for a store-bought blend that has been sitting on a grocery shelf since last October.

wood board topped with little piles of spices

What Is Pumpkin Pie Spice?

Pumpkin pie spice is a pre-mixed blend of the warm spices used in classic pumpkin pie – cinnamon, ginger, cloves, nutmeg, and allspice.

Despite the name it is not just for pumpkin pie. It works in cookies, cakes, breads, lattes, oatmeal, sweet potatoes, and anywhere you want that signature warm fall spice flavor.

The commercial versions like McCormick work fine but they use a fixed ratio that may not suit your personal preference. Making your own means you can add more ginger, or less cinnamon, or add a pinch of black pepper like King Arthur Baking recommends for a more complex flavor.

How Much Pumpkin Pie Spice Do I Use?

This is the question that comes up most often and the answer depends on what you are making. Here are the most common measurements:

1 teaspoon – the most common amount called for in a single recipe like a batch of cookies, a loaf of pumpkin bread, or a mug of spiced hot chocolate. Use this as a direct one-for-one substitute for store-bought pumpkin pie spice.

1 tablespoon – typical for larger recipes like a full pumpkin pie, a big batch of muffins, or a layer cake. Three teaspoons equals one tablespoon.

2 teaspoons – common for medium batch recipes like a dozen cookies or a small loaf cake. Also a good starting point for spiced drinks and lattes. Taste and adjust from there.

Per pie – most classic pumpkin pie recipes call for one to two teaspoons per pie depending on the recipe. Start with one teaspoon and add more if you want a stronger flavor.

In drinks – start with a quarter to half teaspoon per mug and adjust to taste. It is more potent in liquid than in baked goods.

spoon scooping powder out of a white bowl

Pumpkin Pie Spice vs Apple Pie Spice – What Is the Difference?

These two blends are nearly identical with one key difference – the cloves. Apple pie spice does not typically include cloves while pumpkin pie spice does.

Cloves add a more intense, slightly medicinal warmth that is characteristic of pumpkin pie flavor.

Can you substitute one for the other? Yes in most cases. Use apple pie spice in place of pumpkin pie spice and add a small pinch of cloves to get the flavor closer to the original.

Use pumpkin pie spice in place of apple pie spice and the result will be slightly more intense and complex – usually in a good way.

Can You Substitute Allspice for Pumpkin Pie Spice?

Not directly and not in the other direction either. Allspice is a single spice – the dried berry of the Pimenta dioica plant – that tastes like a combination of cinnamon, cloves, and nutmeg. It is one ingredient in pumpkin pie spice, not a substitute for the whole blend.

If a recipe calls for pumpkin pie spice and you only have allspice, the flavor will be similar in the sense that allspice shares some of the same flavor notes – but it will be more intense and one dimensional. Use half the amount called for and add a pinch of cinnamon and ginger if you have them.

If a recipe calls for allspice and you only have pumpkin pie spice, use it as a substitute but reduce the amount since pumpkin pie spice is more complex and the other spices in the blend will change the overall flavor.

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Ground cinnamon – the backbone of the blend and the dominant flavor in most pumpkin pie spice recipes. This recipe uses Saigon cinnamon rather than regular Ceylon or cassia cinnamon. Saigon cinnamon has a deeper, more complex sweetness and a more intense flavor that makes a noticeable difference in baked goods. It is worth finding and using it over all the others. If you are sensitive to strong cinnamon flavor (like me) start with less and adjust to taste.

Ground ginger – adds a warm, slightly spicy note that balances the sweetness of the cinnamon. Ground ginger is more concentrated than fresh – if you are sensitive to it start with half the amount and work up from there. It is one of the spices that makes this blend taste like more than just cinnamon sugar.

Ground cloves – the most intense spice in the blend and the one that distinguishes pumpkin pie spice from apple pie spice. A small amount goes a long way. Cloves add a deep, slightly herbal warmth that is characteristic of classic pumpkin pie flavor. Do not skip them but do not overdo them either.

Ground nutmeg – adds a warm, slightly sweet, slightly nutty note that rounds out the sharper spices. Freshly grated nutmeg is noticeably better than pre-ground if you have a whole nutmeg and a microplane. Use up what you have in your pantry first but consider upgrading to fresh when you run out.

Ground allspice – adds complexity and depth. Despite the name allspice is a single spice, not a blend, and it contributes a flavor that tastes like a combination of cinnamon, cloves, and nutmeg. If you do not have it substitute a little extra cinnamon, cloves, and nutmeg in equal small amounts.

Black pepper (optional) – King Arthur Baking recommends a small pinch in pumpkin pie spice and they are right. It adds a subtle heat that makes the blend more complex and interesting without tasting like pepper. Completely optional but worth trying at least once.

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How To Make Pumpkin Pie Spice

Measure all spices into a small bowl. Whisk together until fully combined. Transfer to an airtight glass spice jar or container.

Label with the date and store in a cool, dry place at room temperature until ready to use.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How to Use Pumpkin Pie Spice

In baked goods: Use one teaspoon as a direct substitute for store-bought pumpkin pie spice in any recipe – cookies, cakes, muffins, quick breads, pies, and bars.

In drinks: Stir a quarter to half teaspoon into hot chocolate, coffee, lattes, or cider. Start with less than you think you need since the spices are more concentrated in liquid than in baked goods.

On sweet potatoes: Sprinkle over roasted or mashed sweet potatoes for a warm, spiced sweetness that works as a side dish or a dessert adjacent situation. Skip the marshmallows and let the spice do the work.

In oatmeal and yogurt: Stir a pinch into morning oatmeal or yogurt with a drizzle of honey for an instant fall breakfast upgrade. Don’t forget the pumpkin pecan waffles too!

In whipped cream: Add a quarter teaspoon to heavy cream before whipping for a spiced whipped cream that works on pies, hot chocolate, and basically everything fall.

As a spice substitute: Use anywhere a recipe calls for a combination of cinnamon, ginger, nutmeg, and cloves. One teaspoon of this blend covers all four.

Storage

Store your pumpkin pie spice in an airtight glass jar at room temperature in a cool, dry place away from heat and light. It will keep for up to six months.

If you only have a few recipes to make this season, make a small batch rather than a full jar so the spices stay fresher. Check the expiration dates on your individual spices before mixing – old nutmeg and ginger lose their potency fast and will make the whole blend taste flat.

Label with the date so you know when to make a fresh batch before next fall season.

better than store-bought pumpkin pie spice

Variations

Make it more gingery – double the ginger for a spicier, more assertive blend. Works especially well in cookies and gingerbread adjacent recipes.

Make it less cinnamony – reduce the cinnamon by half if you find heavy cinnamon blends overwhelming. The other spices will come through more clearly and the blend will taste more complex and less one dimensional.

Add black pepper – a small pinch adds a subtle heat that makes the blend more interesting. King Arthur Baking recommends it and it is worth trying at least once. If you do it, use it in pie.

Make it with fresh nutmeg – use a microplane to grate fresh nutmeg directly into the blend. The flavor difference between fresh and pre-ground nutmeg is significant and makes the whole blend taste more vibrant.

Make it a pumpkin spice sugar – mix two tablespoons of the blend with half a cup of granulated sugar. Use it to rim mugs, sprinkle on toast, dust over donuts, or stir into coffee. One of the easiest fall flavor upgrades in the kitchen.

Make it a chai spice substitute – pumpkin pie spice and chai spice share cinnamon, ginger, cloves, and nutmeg as common ingredients. Use pumpkin pie spice in place of chai spice in a pinch and add a pinch of cardamom if you have it to get closer to the chai flavor profile.

close up of spices in a white bowl with a wooden spoon

Recipes Using This Pumpkin Pie Spice

Pumpkin Dip – a creamy, spiced dip that is the most direct use of this blend on the site. Serve with gingersnaps, graham crackers, and apple slices for a fall appetizer that disappears fast.

Fall Spiced Walnuts – roasted walnuts with a warm spice coating that uses a similar blend of fall spices. Make both at the start of the season and you will have snacks and toppings ready for every fall recipe.

Chai Latte Dip – chai spice and pumpkin pie spice share the same warm spice backbone. Use pumpkin pie spice as a direct substitute in this recipe for a slightly different but equally delicious version.

Chai Spice Blondies – same situation as the chai latte dip. The warm spice profile overlaps enough that pumpkin pie spice works as a substitute in the blondie batter for a fall baking project that uses what you already have.

What to Make With It

Apple Pie Filling – pumpkin pie spice works as a direct substitute for the individual warm spices in apple pie filling. One teaspoon covers the cinnamon, nutmeg, and cloves in a single scoop.

Apple Turnovers – flaky pastry filled with spiced apples and baked until golden. The pumpkin pie spice blend goes directly into the apple filling for a warm, spiced flavor in every bite.

Sweet Potato Soufflé Dip – a warm, creamy sweet potato dip that uses the same warm spice profile as this blend. A natural pairing for fall entertaining.

Gingersnap Pecans – spiced candied pecans with a gingersnap flavor that shares the warm spice DNA of this blend. Make a batch alongside your pumpkin dip for a complete fall snack spread.

Pie Crust Crackers – homemade crackers made from pie crust dough and sprinkled with pumpkin spice sugar. One of the easiest and most impressive fall entertaining snacks you can make.

Blood Orange Cinnamon Margarita – a fall cocktail that uses cinnamon as its warm spice base. Rim the glass with pumpkin spice sugar made from this blend for an instant fall upgrade.

Frequently Asked Questions

What is in pumpkin pie spice?

Pumpkin pie spice is a blend of ground cinnamon, ginger, cloves, nutmeg, and allspice. The ratios vary by recipe – this version uses less cinnamon than most store-bought blends so the ginger and nutmeg come through more clearly. An optional pinch of black pepper adds complexity that King Arthur Baking recommends.

How much pumpkin pie spice equals one teaspoon of the individual spices?

One teaspoon of pumpkin pie spice replaces the combination of cinnamon, ginger, cloves, and nutmeg that most recipes call for individually. Use it as a direct one-for-one substitute for the total amount of warm spices called for in a recipe.

What’s the difference between pumpkin pie spice and pumpkin spice?

They are the same thing with different names. Pumpkin pie spice refers to the dry spice blend. Pumpkin spice is a more general term that refers to the same flavor profile used in drinks and food. The Starbucks Pumpkin Spice Latte uses a syrup made from the same basic spice combination.

Can I substitute pumpkin pie spice for allspice?

In a pinch yes but use half the amount since pumpkin pie spice is a more complex blend and the other spices will change the overall flavor. Allspice alone is more intense and one dimensional than the full pumpkin pie spice blend.

What is the best cinnamon to use in pumpkin pie spice?

Saigon cinnamon – also called Vietnamese cinnamon – has a deeper, more complex sweetness and a more intense flavor than regular Ceylon or cassia cinnamon. It makes a noticeable difference in baked goods and is worth seeking out specifically for this blend. It’s all I use now!

How long does homemade pumpkin pie spice last?

Up to six months stored in an airtight container at room temperature in a cool, dry place. Check individual spice expiration dates before mixing. Old nutmeg and ginger lose their potency fastest and will make the whole blend taste flat before the six months are up.

Is pumpkin pie spice the same as apple pie spice?

Nearly identical with one key difference – the cloves. Apple pie spice does not typically include cloves. Add a small pinch of cloves to apple pie spice to make it work as a pumpkin pie spice substitute, or use pumpkin pie spice in place of apple pie spice for a slightly more intense, complex version.

Can I make pumpkin pie spice without cloves?

Yes. The blend will taste less like traditional pumpkin pie spice and more like apple pie spice but it will still work in most recipes. Substitute a little extra cinnamon and nutmeg to compensate for the missing cloves.

Looking for more ways to flavor your favorite meals? Check out our full collection of Homemade Spice Mixes and Seasoning Blends.

Recipe Tips & Tricks

Always check the expiration dates on your individual spices before mixing – old spices are the number one reason homemade spice blends taste flat.
Use Saigon cinnamon if you can find it – the flavor difference over regular cinnamon is significant and worth the upgrade.
Freshly grated nutmeg is noticeably better than pre-ground if you have a whole nutmeg and a microplane.
Make small batches if you only have a few fall recipes to make so the spices stay fresher longer.
Try the optional black pepper at least once – it adds a subtle complexity that makes the blend taste more interesting than the standard five spice version.
Store at room temperature not in the refrigerator – moisture from the fridge causes clumping and shortens the shelf life.

This homemade pumpkin pie spice blend is the easiest way to make every fall recipe taste better – and once you switch to Saigon cinnamon you will never go back to the regular stuff. Make a jar before fall baking season starts and you will be ready for everything from the first pumpkin dip of the season to the last apple turnover of the year.

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