This homemade pumpkin pie spice combines cinnamon, ginger, nutmeg, allspice, and cloves in one jar. Cinnamon makes up most of the blend, and the recipe makes about 5 tablespoons for pies, pancakes, fall baking, and savory dishes.
Why You Will Love This Pumpkin Pie Spice Blend
- Five Pantry Spices. Cinnamon, ginger, nutmeg, allspice, and cloves are all it takes.
- Cinnamon Forward. Cinnamon makes up most of the blend, so the flavor stays warm and familiar.
- Your Own Proportions. Mixing it yourself gives you control over the balance and the freshness of every spice.
- One Jar of Blend. The recipe makes about 5 tablespoons, enough to fill a small jar.
- Works in Many Recipes. Use it in pies, pancakes, muffins, and quick breads.
Ingredients for the Pumpkin Pie Spice Recipe
- Ground Cinnamon. Cinnamon is the base of the blend and makes up about 62 percent of it by volume, adding sweet warmth.
- Ground Ginger. Ginger adds a spicy bite that contrasts with the warm cinnamon.
- Ground Nutmeg. Nutmeg adds a nutty, slightly sweet depth.
- Ground Allspice. Allspice adds a warm, peppery note that echoes cloves, cinnamon, and nutmeg. It is its own spice, not another blend.
- Ground Cloves. Cloves have a strong, warm aroma, so a small amount adds a lot of depth.
Making the Homemade Pumpkin Pie Spice Substitute
- Measure the cinnamon, ginger, nutmeg, allspice, and cloves into a small, dry bowl using dry measuring spoons.
- Whisk thoroughly, breaking up any visible clumps, until the mixture looks uniform in color.
- If the blend is lumpy, press it through a fine mesh sieve.
- Transfer the blend to a clean, dry jar with a tight fitting lid.
- Label the jar with the name and the date you mixed it.
Cleveland Cooking Pumpkin Pie Spice Calculator
Short History of Pumpkin Pie Spice
McCormick introduced its pumpkin pie spice in 1934, a few years after canned pumpkin arrived on store shelves, as a more convenient way to season a pie. The spices themselves were used in pumpkin pie well before the packaged blend existed. Pumpkin spice flavored drinks and snacks took off after Starbucks introduced its pumpkin spice latte in 2003.
Tips on Making the Pumpkin Pie Spice
- Start with fragrant spices, because mixing old spices does not make them fresh.
- Keep the measuring spoons and the bowl dry so the blend does not clump.
- Store the jar in a cool, dry place away from heat, humidity, and direct light.
- Do not measure over a steaming pot, since moisture can get into the jar.
Troubleshooting Your Pumpkin Pie Spice
- Blend is lumpy. Whisk longer, or press the blend through a fine mesh sieve.
- Cloves taste too strong. Use a little less of the blend in your recipe, or reduce the cloves in your next batch.
- Flavor tastes weak. The spices may be old, so check their aroma and replace any that smell faint.
- Blend looks wet or smells off. Discard it, especially if you see mold.
- Flavor seems different from store bought. Spice proportions vary by brand, so adjust the amount to your taste.
Use this blend in my pumpkin cottage cheese pancakes or my pumpkin cake dessert. It also works in my pumpkin spice shortbread.
FAQs
Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice, and cloves. It does not contain pumpkin, and the name refers to the pie the spices are used in.
Stored in an airtight jar in a cool, dry place, it tastes strongest within about 6 months. Ground spices fade slowly rather than spoil, so check the aroma and replace the blend when it smells weak.
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For baking blends, the terms usually mean the same combination of spices. Drinks and packaged foods labeled pumpkin spice can contain other ingredients.
This homemade pumpkin pie spice takes one bowl and five spices, and it keeps in a jar for the whole fall baking season. Cinnamon leads the blend, with ginger, nutmeg, allspice, and cloves behind it. Use it in place of store bought pumpkin pie spice, and add up the spices when a recipe lists them separately. Label the jar with the date and check the aroma before you bake.
Recipe
Homemade Pumpkin Pie Spice
Ingredients
- 3 tablespoons of ground cinnamon
- 2 teaspoons of ground ginger
- 1 ½ teaspoons of ground nutmeg
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cloves
Method
- Measure the cinnamon, ginger, nutmeg, allspice, and cloves into a small, dry bowl using dry measuring spoons.
- Whisk thoroughly, breaking up any visible clumps, until the mixture looks uniform in color.
- If the blend is lumpy, press it through a fine mesh sieve.
- Transfer the blend to a clean, dry jar with a tight fitting lid.
- Label the jar with the name and the date you mixed it.
Nutrition
Notes
Storage. Store in an airtight jar in a cool, dry place. It tastes strongest within about 6 months.
Substitution. Use the blend in place of store bought pumpkin pie spice. For recipes that list separate spices, add up the total and use the same amount of the blend.
Private Notes
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