Homemade Pumpkin Pie Spice

Creating my own pumpkin pie spice blend has been a total game-changer in my kitchen. It’s simple, quick, and incredibly flavorful—bringing all the cozy fall vibes into anything I bake or cook. This homemade version lets me control the flavor balance and skip the store-bought stuff filled with preservatives or clumpy blends.

Whether I’m baking a classic pumpkin pie, making spiced lattes, or adding a twist to roasted veggies, this mix always comes in handy.

Why You’ll Love This Recipe

I love how easy and fast this spice blend comes together—just a handful of common spices and a quick mix, and it’s done. It’s cheaper than store-bought options, and the flavor is way fresher. Plus, I get to customize it if I prefer a stronger cinnamon punch or a subtler clove note. It stores beautifully and adds that perfect touch of fall to anything I make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons ground cinnamon

• 2 teaspoons ground ginger

• 2 teaspoons ground nutmeg

• 1 ½ teaspoons ground allspice

• 1 ½ teaspoons ground cloves

Directions

1. I add all the spices—cinnamon, ginger, nutmeg, allspice, and cloves—to a small bowl.

2. I whisk everything together until it’s well combined.

3. Then I transfer the mixture to an airtight spice jar or container for storage.

That’s it—ready to use immediately!

Servings and timing

This recipe yields about 1/4 cup of pumpkin pie spice, which is roughly 12 teaspoons. That’s enough for multiple recipes since most call for only a teaspoon or two. The whole process takes less than 5 minutes from start to finish.

Variations

Sometimes I like to play with the ratios depending on what I’m making. For a warmer blend, I increase the cinnamon slightly. If I want it more aromatic, I boost the cloves or nutmeg a bit. I’ve even added a pinch of cardamom for a unique twist—it’s not traditional, but it gives a lovely floral note.

Storage/Reheating

I always store the spice blend in an airtight jar, away from heat and light, like in a pantry or spice drawer. It stays fresh and potent for up to 6 months. There’s no need to reheat, just give it a little shake before using if it settles.

FAQs

How do I use pumpkin pie spice?

I add it to pumpkin pie, of course, but also to coffee, muffins, oatmeal, pancakes, and even roasted sweet potatoes. It’s versatile and adds a cozy depth to sweet or savory dishes.

Can I double or triple the recipe?

Absolutely. I often double or triple the batch and keep it stored so I have it on hand all season long.

What can I use if I’m missing one of the spices?

If I’m out of allspice or cloves, I still go ahead and make a version with the remaining spices—it’s not exact, but it still gives that warm fall flavor. I just adjust based on what I have.

Is this spice mix gluten-free?

Yes, as long as each individual spice is certified gluten-free, the blend will be too. I always double-check my spice labels to be safe.

Can I use whole spices and grind them myself?

Definitely. I’ve made this using freshly ground spices from whole pods, and the flavor is incredibly vibrant. It’s a little more work, but worth it if I have the time.

Conclusion

Making my own pumpkin pie spice is one of the simplest kitchen hacks that adds big flavor to my cooking. I love the control, the freshness, and the ability to tweak it to my taste. Once I started making it from scratch, I never looked back—and I always have a jar ready to go for fall recipes and beyond.