Every fall, I find myself reaching for pumpkin pie spice again and again. I use it in cookies, muffins, quick breads, pancakes, you name it. And if you bake often this time of year, mixing up your own pumpkin pie spice is a great idea. This recipe is easy and budget friendly, and you can customize it exactly how you like. No need to buy another little jar when you probably already have everything in your spice drawer.
Well, I can hardly call this a recipe, but I still love it. I usually mix up a batch right at the start of pumpkin season and keep it in a little jar with my other spices. It smells amazing, and I love being able to adjust it to my own preferences. I usually dial down the cloves and let the cinnamon, nutmeg and ginger shine. Plus, making my own means I’m never out when I’m ready to mix my next pumpkin spice treat.
Pumpkin Pie Spice (Homemade)
If you’ve ever gone to make something pumpkin-y and realized you’re out of pumpkin pie spice, this is the perfect fix. It takes less than 5 minutes to stir together, and you can make it your own. Use what you love, cut down or skip what you don’t, and double the batch if you’re planning to do a lot of fall baking. It’s also a great little gift idea, especially if you bake something delicious to go with it!
If you want to use this mix beyond the usual pies and muffins, try it in French toast batter, waffle batter, or pancake mix. Sprinkle it over granola, stovetop oatmeal, or overnight oats. It’s also great in whipped cream or cream cheese frosting, where it adds a warm, spicy note. Add it to Greek yogurt with a little maple syrup for a quick fall-themed fruit dip. This would be delicious with apples, pears, graham crackers or gingersnaps!
About This Recipe
This simple spice mix is made from cinnamon, nutmeg, ginger, allspice and cloves. That’s it. You probably have all or most of these in your cabinet already. The ratios are very flexible, so if you don’t love some of the spices, you can add less or leave them out. I’ll share my go-to blend, but don’t be afraid to play around and make it your own.
Ingredients
Key Ingredients
Before you mix up a batch, it’s worth checking the freshness of your spices. If they’ve been sitting in the back of your cabinet for years, they won’t bring much flavor. It would be best to buy new spices, otherwise your baked goods will suffer for it and that would be such a shame!
Cinnamon: This is the star of the show and makes up the bulk of the blend. I used this lovely Vietnamese Cinnamon from King Arthur, which I love. The scent is warm, sweet and spicy in the best way. Of course, you don’t need this exact brand, but if you’re shopping at King Arthur, you won’t regret adding this to your cart. Of course, a good-quality supermarket brand will work just fine as well.
Ginger: Ginger adds a little zip and warmth that balances out the sweetness of the cinnamon. It gives pumpkin spice that gentle bite and brightness. If you like a more noticeable spice kick, especially in things like muffins or quick breads, you can always add a little extra.
Nutmeg: Nutmeg brings a warm, earthy richness and is one of the key players in this blend. Even a small amount makes a big difference in the overall flavor. Although freshly grated is awesome, I always keep ground on hand, and it works great here.
Allspice: Allspice adds depth and a hint of peppery warmth. It’s not always included in traditional blends, so feel free to leave it out if you don’t have it on hand. I like to add some of this for an extra little kick.
Cloves: This spice is bold and intensely aromatic, and a little goes a long way. I usually dial this one down in my mix, but if you love a strong, spiced flavor, you can definitely increase it a bit. Cloves are what give pumpkin pie spice its distinct holiday feel, but too much can easily overpower the rest.
Instructions
OK, this is barely a recipe, so there’s nothing to it.
Step 1: Measure out each spice into a small bowl.
Step 2: Mix well with a fork or small whisk until the spices are evenly combined.
Step 3: Transfer to small jar or spice container, and label it. You don’t want to forget what’s inside!
Step 4: Use in any recipe calling for pumpkin pie spice mix or sprinkle wherever you want a little warm spice.
FAQs
How long does homemade pumpkin spice last?
It will last as long as the individual spices stay fresh. This can be 12-24 months if stored in an airtight container in a cool, dry spot. I suggest mixing only what you’ll use within 3-6 months to avoid the blend sitting too long. You can always make more when you need it.
Can I make more or less?
Absolutely! If you only need a little, feel free to cut the recipe in half. If you plan to use a lot, you can easily double or even triple the amounts. I recommend starting with the base recipe (or a half batch) and testing it out first. Make notes if you adjust the quantities so you can tweak it to your own preference next time. And of course, you can always change things from batch to batch. There are no rules!
Is this really the same as store-bought pumpkin pie spice?
It won’t be exactly the same since every brand uses its own ratio of spices. The suggested amounts here are pretty close to a classic blend. The best part of making it yourself is that you control the flavor. As a bonus, it’s usually fresher and more budget-friendly too.
Other Recipes You Might Enjoy:
Pumpkin Pie Spice Mix
Ingredients
- 3 tbsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground ginger
- 1 tsp ground allspice use 1 1/2 tsp for a stronger mix
- 1 tsp ground cloves use 1 1/2 tsp for a stronger mix
Instructions
- Measure out each spice into a small bowl.
- Mix well with a fork or small whisk until the spices are evenly combined.
- Transfer to small jar or spice container and label it. You don't want to forget what's inside!
- Use in any recipe calling for pumpkin pie spice or sprinkle it wherever you want to add a little warm spice.
Notes
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