With just 1 minute of prep, making homemade pumpkin pie spice couldn’t be easier! This favorite fall spice mix adds a warm, comforting flavor to any baked goods.
This recipe can be easily adjusted.
How to make pumpkin pie spice from scratch
Ingredients:
- Cinnamon
- Ginger
- Allspice
- Nutmeg
These four fragrant spices are all you need but you can add ground cloves to this mix as well. I recommend about a teaspoon for the quantities stated in the recipe at the bottom of this post.
Tools:
- Small bowl with a spoon – Or a jar with a lid.
- Spice jar – Or a small resealable plastic bag will also work. Just keep it in a dry place, away from light.
- Measuring spoons – These are best here as some of the quantities are so little that the scale barely registers them. If you are doubling or tripling the recipe, then you can use the scale without a problem.
The pumpkin spice blend comes together in a matter of seconds. You throw all the ingredients in a vessel of your choice and give it a good mix. Then either store or transfer it in a spice jar and you are done.
Where to use it:
- Beverages – hot chocolate, coffee, cocktails
- Baking – pies and tarts, bread, dinner rolls
- Breakfast – pancakes, waffles, oatmeal
Frequently asked questions
The best way is using a microplane grater or a nutmeg grinder. You want to get as powdery-like texture as possible.
Gingerbread spice or apple pie spice are the best and closest substitutes. A combination of cinnamon and allspice or nutmeg is also an option, if you really don’t have anything else on hand.
The mix will last as long as is the expiration date of the spices you use. This can be up to 2 years.
Store it in a dark dry place like a pantry or cupboard.
Extra tips
- If you have whole allspice berries, you can grind them in a coffee grinder (if you have one on hand)!
- I prefer using store-bought ground nutmeg for the convenience here, but you can grind a whole seed yourself if you have one. But make sure to grate it finely for best results.
- This recipe will yield about 1 ounce (30 grams) of the spice mix.
- You don’t have to own a small funnel to transfer the blend to your container/jar. All you need is a sheet of baking parchment. A small sheet. You pour your pumpkin pie spice onto it and then lift the opposite edges like you wanted to fold it in half. Then simply pour carefully in your jar.
- I am not using cloves in this recipe because I know some people are allergic to them. Now that being said, if you are not allergic, you can add roughly about a teaspoon to the recipe.
Other homemade spice blend recipes you might like:
Pumpkin Pie Spice
Ingredients
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
Instructions
- In a small bowl, mix all the spices together.
- Transfer the blend into a sealable jar or airtight container and use when needed.
Notes
- Use this as a base recipe and make it your own. I recommend leaving the ratio of cinnamon and ginger and playing around with the nutmeg and allspice.
- Cloves can also be added if you are not allergic to this spice. Start with adding 1 teaspoon.
- Store in a spice jar or airtight container in a dark dry place in your pantry or cupboard. Check the best before date for all the spices you used to see what the shelf life of your blend would be. Usually spices last up to 2 years.
- You can use this spice blend in baking, hot chocolate or coffee, in pancakes, waffles, …
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