Making your own pumpkin pie spice blend is quick, easy, and so much more cost-effective than buying pre-made versions.
You just need 5 ingredients and 5 minutes of prep time!
This homemade blend is perfect for your favourite fall recipes like pumpkin cookie bars, but can be used in other ways, too.
Once you make it, you'll wonder why you ever bought the store-bought stuff.
Recipe Highlights
- Servings: Makes about ⅓ cup
- Time Commitment: 5 minutes
- Effort Required: Very easy! Just measure and whisk.
- Special Equipment: Jar with a tight-fitting lid (for storing)
- Ingredient Complexity: Pantry basics you likely already have
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What is Pumpkin Spice?
It might surprise you to learn that there is no pumpkin in any pumpkin spice recipe!
What we're actually referring to is pumpkin pie spice, the warm spice blend that adds that distinct flavour to the iconic fall dessert.
Pumpkin spice blends usually include cinnamon, ginger, nutmeg, clove and, sometimes, allspice.
This homemade version is my personal favourite ratios of each of those spices. I use it in all of my fall pumpkin desserts, including my pumpkin pie crepes, pumpkin pie with a graham cracker crust, and my pumpkin pecan waffles recipe.
Ingredients
Pumpkin pie spice is simply a blend of warm, cozy spices. Here's what I like to put in my homemade spice blend.
Cinnamon: The star of the blend, cinnamon adds warmth and sweetness.
Ginger: Dried ground ginger brings a subtle warmth and a hint of spiciness.
Nutmeg: This adds depth and a slightly sweet, nutty flavour.
Cloves: This spice adds a warm flavour that rounds out the blend. Be careful not to add too much if you change the ratios.
Allspice: This unique spice has notes of cinnamon, nutmeg, and cloves all rolled into one. It adds complexity to the blend. If you don't have allspice, that's ok! You can add more of the other spices (see instructions below).
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
How to Make a Pumpkin Spice Blend
This is one of the simplest recipes you can make.
All you need to do is measure out your spices and stir them together until everything is well combined, and you'll have a great substitute for pumpkin spice from the grocery store.
Before you start, make sure your spices aren't stale. While spices rarely go rancid, they do lose their flavour over time.
Your spices should smell fragrant and pleasant. If they barely have a smell, or if they smell funky or musty, you'll need to replace them.
Allspice Substitute: If you don't have allspice, add an extra ¼ teaspoon of both cinnamon and nutmeg, and an extra pinch of clove.
It only takes about 20-30 seconds to whisk everything together.
Once everything is blended, you can use your homemade pumpkin spice right away or store it for later.
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Recipe Variations
You can customize this blend to suit your preferences.
If you find that you love a certain spice more than others, or if there's one you don't care for, adjust the amounts to suit your tastes.
Here are some popular variations to try.
- Extra depth: Add a tiny pinch of black pepper (optional)
- Spicier blend: Add more cloves or ginger
- Sweeter version: Increase the cinnamon or allspice
How to Store
Store your homemade pumpkin spice blend in an airtight container in a cool, dry place, out of direct sunlight, like your pantry or a kitchen cupboard away from your oven.
Your blend will keep for as long as the individual spices remain fresh, which is typically about 1 to 2 years. This recipe makes enough to get me through my Fall baking, but not so much that I have to store it for a long time.
Tip: If you notice your spice blend has lost its aroma over time, it's time to make a fresh batch!
Ways to Use Your Pumpkin Spice
Of course, you can use this blend in any recipe that calls for pumpkin spice. But here are some other creative ways to use it throughout your kitchen:
- Morning beverages: Sprinkle a pinch into ground coffee for a cozy pumpkin spice vibe
- Toast topping: Mix with a bit of sugar and sprinkle on hot buttered toast
- Baked goods: Add to cookies, cakes, brownies, and quick breads
- Roasted vegetables: Dust over roasted squash or sweet potatoes for a savoury-sweet side dish
- Chili flavour-booster: A little pumpkin spice can add big flavours to any chili recipe.
Once you make this pumpkin pie spice recipe, you'll find yourself reaching for it throughout the entire autumn season.
It's one of those simple kitchen staples that makes everything taste a little bit cozier.
Recipe Card
Homemade Pumpkin Spice Blend
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Ingredients
- 1.5 tablespoons ground cinnamon
- .5 teaspoons ground ginger
- 1 teaspoons ground nutmeg
- .25 teaspoon ground cloves
- .5 teaspoon ground allspice, (see note for substitution)
Equipment
- Jar with a tight-fitting lid, for storing
Instructions
- Measure all the spices into a small bowl.
- Whisk together until well combined.
- Use immediately, or transfer to an airtight container and store in a cool, dark place for later.
Notes
- Allspice Substitute: If you don't have allspice, add an extra ¼ teaspoon of both cinnamon and nutmeg, and an extra pinch of clove.
- Make sure your spices are not stale before making this recipe. If they smell funky, musty, or barely smell at all, replace them.
- If your spices aren't very fresh, you may need to add more to the blend.
- Store in an airtight container in a cool, dry place like your pantry or kitchen cupboard away from your oven. Keep out of direct sunlight
- This blend will keep for about 1 to 2 years. If it loses its aroma over time, it's time to make a fresh batch.
- Feel free to adjust the ratios to suit your taste! Try adding a pinch of black pepper for extra depth, more cloves or ginger for spiciness, or increasing the cinnamon for a sweeter version.
- Use as a replacement for store-bought pumpkin spice, or sprinkle on buttered toast with sugar, add to your morning coffee, dust over roasted squash or sweet potatoes, or stir into chili.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. All recipes are tested in her home kitchen. Learn more →
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