Pumpkin Pie Spice

Pumpkin pie spice is easy to make at home. Just pour the spices you already have in your pantry in a bowl and stir. An easy and inexpensive substitute for store-bought blends.

A wooden cutting board with a glass jar of pumpkin pie spice, surrounded by measuring spoons full of various spices.

Yes, you can make your own pumpkin pie spice. The beauty of making your own blend at home as a substitute for store-bought pumpkin pie spice is that not only is it cheaper because you can use spices you already have in your pantry but you can tweak the proportions of each spice as you wish. [Editor’s Note: Although we gotta say, we quite like the ratios in the recipe below.] Not only will you never ever have to run to the store just for a jar of spice but you also have a lovely little homemade hostess gift, too.–Renee Schettler


If you’re into reusing and recycling old spice jars, go ahead and stash this pumpkin pie spice in an empty spice jar that you kept thinking you’d use someday for something. The author notes that it’s best not to use a container that originally was used for garlic, curry, onion powder, or a similarly pungent and savory spice, for what we think are quite obvious reasons.

We’d also like to suggest that if you’re only using this as a seasonal embellishment, you might want to make a fresh batch each autumn from fresh spices. You’ll be thankful you did.

Homemade Pumpkin Pie Spice

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  • (4)
  • 5 M
  • 5 M
  • Makes 16 (1-teaspoon) servings | 1 1/4 oz
5/5 - 4 reviews
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Dump all the spices in a small bowl and stir to combine.

Pour the pumpkin pie spice mix to a small glass canning jar, a repurposed spice jar with a lid, or any other small, resealable container. (If pouring the spice mix into a small container, first place it on a creased sheet of parchment paper and then carefully slide it in, or use a funnel.) The spice mixture will keep airtight at room temperature for many months.  Originally published October 9, 2015.

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Recipe Testers' Reviews

It doesn't get any easier than this. Pumpkin pie spice in less than 5 minutes? Fantastic. It's a touch spicy, but I enjoy it that way. Those who do not may wish to adjust the amount of cloves or ginger, decreasing the amount of either or both by half.

I used this for every recipe I made calling for pumpkin pie spice this past week, and it was delightful in each dish, bringing the fantastic fall spice flavor with depth to everything.

Great idea! Making a small, fresh batch of pumpkin pie spice as you need it is always going to be better than keeping a jar of store-bought spices of indeterminate age sitting in your pantry. I used a combination of three cinnamons or cassia—Korintje (Cinnamomum Burmannii), Vietnamese (Cinnamomum Loureiroi) and Ceylon (Cinnamomum Zeylanicum)—along with freshly ground allspice and freshly ground nutmeg. The ginger and cloves were already ground.

Since I was grinding and then remeasuring, it took me a little more time—maybe about 10 to 15 minutes—but I now have a nice batch of freshly ground pumpkin pie spice, and I can try it in several recipes and see where it works as-is. My gut instinct was to add more ginger right off the bat, but it really is well-balanced as written, so I'm holding off.

One type of cinnamon or cassia would be fine, but I like the complexity of the combination. The nutmeg is a light presence and fluffy since it was freshly ground. Because the freshly ground nutmeg is so fluffy, 2 teaspoons nutmeg weighs much less than 2 teaspoons ginger or allspice. I used a Microplane to grate it and a hand-held spice grinder for the allspice.


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  1. Jumping a few years ahead to 2018: Trader Joe’s now has available their “Vermont Ghosted Maple Syrup,” which adds a nice touch of heat to further warm up the cozy Fall touch of pancakes or waffles accented by the pumpkin pie spice above. Caveat emptor: this chile-infused syrup should come with an eye-dropper! A former heat-seeker, I recommend doing your usual maple syrup pour, and then gingerly adding a drizzle of the ghosted syrup. Now that October is here and our temperatures have plummeted into the low 70s (short-lived, for sure), it is lovely to be able look forward to the seasonal touch of this blend when baking or caffeinating. Thank you!

  2. Have never purchased pumpkin pie spice, have always made my own. And I like to add mace and ground cardamom to it. And may I add, I really enjoyed your book?

  3. I just made this spice and used it to show my older daughter, to prove to her, that we can do a homemade java mocha pumpkin spice latte much cheaper, tastier, and healthier than certain places teens love to go. Well, she totally loved it. Here is what I did in case some other people want to try it:
    First I boiled water. I added 2 tablespoons ground mocha java coffee beans to a French press, then added 1/2 boiling water. I let it rest until all the grains went down. Meanwhile, in a blender, I put 1 1/2 cups milk (I used soy), 2 teaspoons this awesome pumpkin spice recipe, 1 tablespoon organic sugar, and then the brewed coffee. I blended it for 50 seconds and voila! If you want it cold, leave it in fridge or freezer for a bit.

    1. Sofia, terrific! What a perfect lesson to teach your daughter—and I suspect that she, in turn, will teach this less frivolous way to achieve a pumpkin spice latter to her friends. Thanks so much for sharing your approach.

  4. This recipe, is by far, the easiest and the best recipe for pumpkin spice that I have found. Pumpkin spice is something I absolutely love. I use pumpkin spice so much throughout the colder months so its really nice to be able to make it myself.

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