Homemade Pumpkin Pie Spice (Easy 5-Minute Recipe)

Name: Homemade Pumpkin Pie Spice
Prep time: 5 min
Total time: 5 min
Ingredients: 3 tbsp ground cinnamon; 2 tsp ground ginger; 2 tsp ground nutmeg; 1 tsp ground allspice; 1 tsp ground cloves

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This homemade pumpkin pie spice recipe takes five minutes and five pantry spices to make. Just mix cinnamon, ginger, nutmeg, allspice, and cloves together, and your very own warm, fragrant pumpkin spice blend is ready to use.

There’s something about pumpkin spice that immediately makes everything feel a little cozier. This homemade blend is warm, fragrant, and perfectly balanced, with plenty of cinnamon backed up by ginger, nutmeg, allspice, and cloves. And despite the name, there’s no actual pumpkin hiding in the jar. It’s simply the classic spice blend that gives so many of our favourite fall recipes that unmistakable flavour.

Once you have a jar mixed up, there are plenty of ways to put it to work. Stir it into homemade pumpkin spice syrup for coffees and lattes, bake it into these pumpkin spice cookies, or add it to chocolate chip pumpkin bread. I even use a full tablespoon in my pumpkin chili, where those warm spices work surprisingly well with the savoury flavours.

bowl of pumpkin spice, spoon in the background with 2 cinnamon sticks and whole allspice seeds.

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✳︎ Why You’ll Love This Homemade Pumpkin Pie Spice

Five spices, five minutes. Measure them into a jar, give everything a good mix, and you’re done.
You probably have everything already. Cinnamon, ginger, nutmeg, allspice, and cloves are all you need to make your own pumpkin spice mix.
Easy to adjust to your taste. Love extra cinnamon? Want the cloves a little more subtle? Once you make the blend yourself, you can tweak it exactly how you like it.
Way more useful than just pumpkin pie. Use it in fall baking, oatmeal, pancakes, coffee drinks, pumpkin recipes, and even savoury dishes.
Easy to make ahead. Keep a jar in the spice cabinet and you’ll be ready whenever the pumpkin spice craving hits.

What’s in Pumpkin Pie Spice?

Pumpkin pie spice is a warm, aromatic blend of cinnamon, ginger, nutmeg, allspice, and cloves. And despite the name, there’s no actual pumpkin in it! The name comes from the combination of spices traditionally used to flavour pumpkin pie and other cozy fall favourites.

You’ll also see it called pumpkin spice, pumpkin spice mix, or pumpkin spice blend. They’re all referring to essentially the same thing: a blend of warm spices you can use in everything from baking and breakfast to coffee drinks and even savoury pumpkin recipes.

Pumpkin Pie Spice Ingredients

ingredients for recipe for pumpkin spice - allspice, cinnamon, nutmeg, cloves, ginger

You only need five ground spices to make this homemade pumpkin pie spice. Here’s what each one brings to the blend:

Cinnamon: The star of the show and the biggest part of the blend. Cinnamon gives pumpkin pie spice its familiar warmth, subtle sweetness, and cozy aroma.
Ginger: Adds a warm, slightly peppery bite that keeps the cinnamon-heavy blend from tasting flat or overly sweet.
Nutmeg: Earthy, nutty, and slightly sweet. A little nutmeg adds depth and rounds out the warmer spices.
Allspice: Despite the name, allspice is actually one spice, not a blend. Its flavour has notes reminiscent of cinnamon, cloves, and nutmeg, making it right at home in pumpkin spice.
Cloves: Bold, fragrant, and slightly bittersweet. Cloves are powerful, so a small amount adds plenty of depth without taking over the whole blend.

MISSING A SPICE? Don’t worry if your spice cupboard comes up short. Check out my pumpkin spice substitutes to see what you can use instead.

Find the full ingredient list and exact measurements in the recipe card below.

✳︎ Ingredient Tip

Ground spices lose their aroma and flavour over time, so this pumpkin spice blend will be at its best when you start with spices that still smell fresh and fragrant.

How to Make Pumpkin Pie Spice

Making your own pumpkin pie spice couldn’t be easier. Add all five ground spices to a small jar, secure the lid, and give it a good shake until everything is evenly combined. You can also mix the spices together in a small bowl if you prefer.

spoonful of pumpkin spice held up in front of camera lens, bowl of the rest in the background with cinnamon sticks and whole allspice

Ways to Use Pumpkin Pie Spice

Once you have a jar of homemade pumpkin pie spice in the cabinet, there are plenty of ways to use it beyond pie. Add it to a stack of pumpkin pancakes for a cozy fall breakfast, or use it to bring those warm spices to pumpkin chocolate chip muffins and pumpkin banana bread.

It works just as well outside of baking, too. A little pumpkin spice adds warmth and depth to creamy pumpkin soup, while this pumpkin mousse puts it to work in an easy fall dessert. You can also sprinkle the blend into oatmeal, French toast, coffee, whipped cream, or roasted pumpkin whenever you want a little extra fall flavour.

How to Store Pumpkin Pie Spice

Store homemade pumpkin pie spice in an airtight jar or container in a cool, dark, and dry place, like your spice cabinet or pantry. Keep it away from heat, moisture, and direct sunlight, which can cause the spices to lose their flavour and aroma more quickly.

For the freshest, most fragrant flavour, try to use your pumpkin spice blend within about 6 months. It can certainly last longer when stored properly, but ground spices gradually lose their potency over time. Give the jar a quick sniff before using it. If those warm spices aren’t hitting you as soon as you open the lid, it’s probably time to mix up a fresh batch.

bowl of pumpkin spice with a spoon, whole allspice seeds and 2 cinnamon sticks in the background

Pumpkin Pie Spice FAQs

Absolutely. Use this homemade pumpkin pie spice anywhere a recipe calls for store-bought pumpkin pie spice, using the same amount called for in the recipe. It’s an easy swap for baking, drinks, breakfast recipes, and savoury dishes.

If you don’t have pumpkin pie spice on hand, you can make your own blend using cinnamon, ginger, nutmeg, allspice, and cloves, which is exactly what this recipe does. If you’re missing one of the spices, you can still make a simplified blend, but the flavour will be slightly different.

In a pinch, yes, but you won’t get quite the same flavour. Cinnamon makes up the largest part of pumpkin pie spice, but ginger, nutmeg, allspice, and cloves are what give the blend its deeper warmth and complexity. For the closest match, use the full spice blend whenever possible.

Yep! This recipe makes about 5 tablespoons, but it’s easy to scale up or down depending on how much you need. Just keep the ingredient proportions the same so the balance of spices stays consistent.

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Homemade Pumpkin Pie Spice

Warm, fragrant homemade pumpkin pie spice made with cinnamon, ginger, nutmeg, allspice, and cloves. Ready in 5 minutes and perfect for fall baking, drinks, and more.

5 from 1 vote

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Prep Time 5

Total Time 5

Servings 5 Tablespoons

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Equipment

Ingredients

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves

Instructions

Add the cinnamon, ginger, nutmeg, allspice, and cloves to a small bowl or jar.
Stir the spices together until evenly combined. If using a jar with a tight-fitting lid, you can simply secure the lid and give it a good shake.
Transfer to an airtight jar or container, if needed, and store in a cool, dark, dry place. For the freshest flavour, use within about 6 months.

Notes

Use ground spices: This recipe is designed for ground cinnamon, ginger, nutmeg, allspice, and cloves, not whole spices.

Start with fragrant spices: Give your spices a quick sniff before mixing. Older spices will make a much less flavourful blend.

Break up any clumps: Use the back of a spoon to crush them, or quickly sift the blend so every scoop is evenly mixed.

Adjust it to your taste: Prefer a more cinnamon-forward blend or less clove? Feel free to tweak the proportions slightly.

Swap it 1:1: Use this homemade blend in the same amount whenever a recipe calls for store-bought pumpkin pie spice.

Keep it tightly sealed: Store in a cool, dark, dry place and aim to use it within about 6 months for the freshest flavour.

Nutrition

Don’t skip the good stuff —

scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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