Homemade pumpkin pie spice is one of the first things I prepare when fall baking begins. Made with cinnamon, ginger, nutmeg, allspice, and cloves, this warm and aromatic spice blend comes together in less than five minutes and is wonderful for everything from pumpkin desserts to your morning coffee.
I always keep a jar ready for recipes such as my baked pumpkin French toast with brown sugar sauce and miniature pumpkin-spice Bundt cakes.
Recipe Overview: Homemade Pumpkin Pie Spice
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 16 teaspoons
- Cook Method: No cooking is required
- Flavor & Texture: Warm, fragrant, slightly sweet, and deeply aromatic
- Difficulty: Very easy. Simply measure, mix, and store.
- Why this Recipe? This quick homemade pumpkin pie spice gives you a fresh, flavorful blend using simple pantry spices. It is easy to customize and perfect for fall baking, coffee, oatmeal, French toast, and pumpkin desserts.
Perfect for all fall baking and when your recipe calls for cookies, pies, pumpkin bread, lattes, and so much more!
This is a beautiful gift for your friends and can be used year-round.
Before I start the baking season, I always make a fresh jar of pumpkin pie spice.
In this Article
- Recipe Overview: Homemade Pumpkin Pie Spice
- A Note From Giangi
- What is pumpkin pie spice made of?
- Does pumpkin pie spice have pumpkin in it?
- How to Store Homemade Pumpkin Pie Spice
- Key Ingredients
- How to Make Pumpkin Pie Spice
- How to Use Homemade Pumpkin Pie Spice
- How Much Pumpkin Pie Spice Should I Use?
- Homemade Pumpkin Pie Spice FAQs
- More Pumpkin Recipes You Will Love
- Homemade Pumpkin Pie Spice Recipe
A Note From Giangi
What is pumpkin pie spice made of?
Pumpkin spice, or pumpkin pie spice, is a mixture of ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves.
Does pumpkin pie spice have pumpkin in it?
No. Pumpkin pie spice does not contain pumpkin. It gets its name from the warm blend of cinnamon, ginger, nutmeg, allspice, and cloves traditionally used to flavor pumpkin pie and other fall desserts.
How to Store Homemade Pumpkin Pie Spice
Store your homemade pumpkin pie spice in a clean, airtight glass jar or spice container in a cool, dark place away from heat and direct sunlight.
For the best flavor, use it within 6 months, although it can last longer if all the individual spices were fresh when you made the blend. Over time, dried spices do not necessarily spoil, but they gradually lose their aroma and potency.
Before using, give the jar a quick shake to redistribute the spices. If the blend no longer smells fragrant when you open the container, it is probably time to make a fresh batch.
Key Ingredients
Pumpkin pie spice is a blend of four to five different ground spices.
The wonderful thing about making your own blend is that you can increase or decrease the spice you like most or least. Or even leave it out if you so wish.
Before you start, ensure all your spices are still within the expiration date. Expired spices lose their potency and flavor over time.
How to Make Pumpkin Pie Spice
Step 1: Add the cinnamon, ginger, nutmeg, allspice, and cloves to a small bowl.
Step 2: Whisk the spices together until evenly combined and there are no visible clumps.
Step 3: Transfer the mixture to a clean, airtight glass jar and store it in a cool, dark cupboard.
How to Use Homemade Pumpkin Pie Spice
Pumpkin pie spice is not just for pie. I keep a jar in my pantry throughout the fall and use it anywhere I want that warm combination of cinnamon, ginger, nutmeg, allspice, and cloves.
Stir a little into your morning coffee or cappuccino, sprinkle it over yogurt, oatmeal, buttered toast, or whipped cream, or use it in your favorite fall baking.
It is especially delicious in my baked pumpkin French toast with brown sugar sauce, where the warm spices mingle with pumpkin, brioche, and a rich brown sugar sauce.
For dessert, try it with my easy pumpkin tiramisu or miniature pumpkin-spice Bundt cakes. If pumpkin and chocolate are calling your name, my chocolate swirled pumpkin bars are another wonderful fall treat.
How Much Pumpkin Pie Spice Should I Use?
When a recipe calls for pumpkin pie spice, you can use this homemade blend in the same amount you would use a store-bought blend. If a recipe calls for one teaspoon of pumpkin pie spice, simply use one teaspoon of your homemade mixture.
Homemade Pumpkin Pie Spice FAQs
Is pumpkin spice safe to use after the expiration date?
Yes, appropriately stored it will last longer than the expiration date.
Commercially packaged will have an expiration date in the package.
How can you tell if pumpkin pie spice is still good?
The easiest way to taste is to rub a small amount in your hands, then taste and smell it, If the aroma is weak and the flavor is not obvious, the pumpkin pie spice should be replaced.
Does the homemade pumpkin pie spice ever spoil?
It will not but will lose potency over time as well as flavor.
More Pumpkin Recipes You Will Love
If you tried this Homemede Pumpkin Pie Spice Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Homemade Pumpkin Pie Spice Recipe
Ingredients
Makes ⅓ of a cup or 16 teaspoons
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cloves
Instructions
- Combine all the above spices in a small bowl. Mix well and store in a glass airtight container
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: American
- Occasion: Thanksgiving, Christmas
- Season: Fall, Winter
- Type: Under 45 minutes
Did you make this?
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Giangi Townsend
Cannot wait to start baking again and using my homemade pumpkin spice. I need to double the recipe every year, as everyone in the house enjoys it in their coffee and hot chocolate.
Rita
The recipe says it makes 1 cup. It only makes 1/3 cup, or a little more than 5 Tbs.
Giangi Townsend
Rita, thank you so much for correcting me and I have changed the recipe card.