Learn how to make one tablespoon of homemade pumpkin pie spice with this quick and reliable recipe. In under five minutes you can blend a warm, aromatic mix from simple pantry spices to use in baking, beverages, and fall-inspired treats.
Make your own pumpkin pie spice instead of buying it pre-mixed. This blend works beautifully in pumpkin cream cheese muffins, pumpkin bread with cream cheese frosting, and any other recipe that calls for commercial pumpkin pie spice.
Why you’ll love this homemade pumpkin pie spice recipe
- Cost-effective: far cheaper than buying a small jar at the store.
- Fully customizable: adjust the amounts to suit your taste.
- Easy to scale: double or triple the recipe to make a larger batch.
- Essential for fall baking, drinks, and desserts.
Ingredients & substitutions
You only need five common spices to make this pumpkin pie spice blend. Most are likely already in your pantry.
- Ground cinnamon – the backbone of the blend. Cassia cinnamon has a bolder flavor; Ceylon is milder.
- Ground ginger – adds a warm, spicy note.
- Nutmeg – use mace if you prefer, but halve the amount since mace is stronger.
- Allspice – contributes depth; if you don’t have it, increase cinnamon, nutmeg, and cloves slightly.
- Ground cloves – potent and aromatic; a little goes a long way.
Full ingredient amounts are included in the printable recipe section below.
How to make one tablespoon of pumpkin pie spice
Step-by-step instructions
Step 1: Measure the ground cinnamon, ginger, nutmeg, allspice, and ground cloves into a small bowl or jar.
Step 2: Stir with a spoon or fork until evenly combined, or put the lid on the jar and shake vigorously to blend.
Pro tip: This blend is highly adaptable. Prefer more cinnamon or less cloves? Tweak the ratios to match your preference.
Serving suggestions
Use your homemade pumpkin pie spice in:
- Pumpkin pie with a graham cracker crust
- Pumpkin pie fudge
- Smoked pumpkin pie
- 3-ingredient pumpkin fluff
- Crustless pumpkin pie
- Pumpkin lattes, cold foam drinks, pancakes, muffins, and cheesecakes
Expert tips
- Use fresh spices for the best flavor. Whole spices ground at home stay most vibrant, but even ground spices will lose potency after about six months.
- Make small batches to keep the aroma and flavor bright.
- Store the mix in an airtight container in a cool, dark place to maximize shelf life.
- Label and date your jar so you know when you made it.
Storage
Stored in an airtight container in a cool, dark pantry, the blend stays flavorful for up to six months. Refrigeration can extend freshness to about one year, but it’s generally unnecessary if the jar is sealed and kept away from heat and light.
Additions & variations
- Add a pinch of ground star anise for a subtle licorice-like undertone.
- Try a small amount of chai powder or vanilla powder for a different aroma profile.
- Experiment with the ratios until you find your ideal balance of warm, sweet, and spicy.
Recipe FAQs
Allspice is a single spice with flavors reminiscent of cinnamon, nutmeg, and cloves. Pumpkin pie spice is a blend that typically includes cinnamon, ginger, nutmeg, cloves, and sometimes allspice.
Cassia cinnamon has a stronger, warmer flavor that works well in baking. Ceylon cinnamon is milder and more delicate, often preferred for lighter dishes and beverages.
Yes. Substituting will change the final flavor a little—for example, skip allspice and add slightly more cinnamon, nutmeg, or cloves to compensate.
Use this homemade blend as a 1:1 substitute for store-bought pumpkin pie spice.
Absolutely. One of the benefits of making your own blend is customizing it to your taste—omit or reduce any spice you prefer.
Printable recipe
How to make 1 tablespoon of homemade pumpkin pie spice
Prep time: 5 minutes • Total time: 5 minutes • Yield: 1 tablespoon
Ingredients
- ¾ tablespoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
Instructions
- Combine all ingredients in a small bowl or jar.
- Mix thoroughly with a spoon or shake the jar to ensure even distribution.
- Transfer to an airtight container and store in a cool, dark place.
- Use as a 1:1 replacement for store-bought pumpkin pie spice in recipes.
Notes
Nutritional information is approximate and provided as a guideline. For best results, make small batches so the spice mix stays fresh and aromatic.
Use homemade pumpkin pie spice in:
-
Homemade pumpkin cream cold brew -
Iced pumpkin spice latte
-
Pumpkin cheesecake bars
-
Pumpkin pancakes
If you tried this recipe, please consider leaving a star rating and a comment to share how it turned out. Thank you!