Pumpkin Pie Spice Recipe: The Ultimate Homemade Fall Blend
Why You’ll Love This Recipe
There’s something magic about the smell of warm spices in the fall. Cinnamon, nutmeg, cloves it’s the scent of comfort, memory, and pie. This homemade pumpkin pie spice recipe brings all of that together in one quick, simple blend.
Unlike the pre-made stuff that’s been sitting on a shelf for months, this version is fresh, affordable, and totally customizable. You get to decide if you want a little more cinnamon or a touch less clove. It’s your spice mix, your way.
Best of all, it’s incredibly versatile. Whether you’re baking Apple crisp bars or seasoning roasted Pumpkin seeds, this mix makes every dish feel like fall in a jar.
Once you make it, you’ll wonder why you ever bought the pre-mixed kind.
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Pumpkin pie spice recipe
- Total Time: 5 minutes
- Yield: 1 small jar (about 6 tablespoons) 1x
- Diet: Vegan
Description
A cozy, quick, and simple pumpkin pie spice recipe made from pantry staples like cinnamon, nutmeg, ginger, and more. Perfect for fall baking, drinks, and more.
Ingredients
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1½ teaspoons ground allspice
- 1 teaspoon ground cloves
Instructions
1. Add all spices to a small bowl.
2. Whisk until fully combined.
3. Transfer to an airtight jar or spice container.
4. Store in a cool, dry place.
5. Shake before each use for best results.
Notes
This blend stays fresh for up to 6 months.
Use it in pies, oatmeal, coffee, roasted veggies, or baked goods.
Double the recipe to keep a larger batch ready for the season.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Spices and Seasonings
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 teaspoon
- Calories: 6
- Sugar: 0g
- Sodium: 0mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 1g
- Protein: 0.1g
- Cholesterol: 0mg
Table of Contents
Table of Contents
Ingredients
This pumpkin pie spice recipe calls for just five pantry staples, but together they create that iconic fall flavor we all crave. Each spice brings something unique, and when they’re blended, the result is balanced, warm, and fragrant.
Here’s what you’ll need:
| Spice | Amount | Flavor Note |
|---|---|---|
| Ground Cinnamon | 3 tablespoons | Sweet and warming |
| Ground Ginger | 2 teaspoons | Peppery and bright |
| Ground Nutmeg | 2 teaspoons | Warm and slightly sweet |
| Ground Allspice | 1½ teaspoons | Hints of clove and pepper |
| Ground Cloves | 1 teaspoon | Strong and bold |
Want to keep things super simple? A quick version of this pumpkin pie spice recipe only needs three basics: cinnamon, nutmeg, and ginger. It won’t have the full depth, but it works in a pinch, especially if you’re whipping up something like Bourbon peach upside-down cake orChocolate zucchini bread.
Measure, mix, and you’re ready to go.
How to Make Pumpkin Pie Spice
This pumpkin pie spice recipe takes just five minutes from start to finish. No special equipment, no mess just a bowl, a spoon, and your favorite fall flavors.
Here’s how to do it:
- Grab a small mixing bowl and measuring spoons.
- Add 3 tablespoons ground cinnamon.
- Stir in 2 teaspoons ground ginger and 2 teaspoons ground nutmeg.
- Mix in 1½ teaspoons ground allspice.
- Finish with 1 teaspoon ground cloves.
- Whisk everything together until evenly combined.
- Transfer the blend to an airtight glass jar or spice container.
You can double or triple the recipe to keep extra on hand. It’s perfect for baking, brewing, or sprinkling into your morning oatmeal.
Want maximum flavor? Use freshly ground spices when possible. You’d be surprised how much punch a fresh jar of cinnamon can bring. I like to keep mine next to my Pecan zucchini bundt cake ingredients so I always have it ready when fall cravings hit.
For extra aroma, you can lightly toast whole spices and grind them yourself. That step is optional but adds a level of richness worth trying especially when making Amish apple fritter bread, where the spices really shine.
Once mixed, this spice blend will stay fresh for up to six months if stored in a cool, dry place. Just be sure to give the jar a shake before using each time to re-blend any settled spices.
How to Serve Pumpkin Pie Spice
This pumpkin pie spice recipe isn’t just for pie. Once you’ve got a jar mixed up, there are endless ways to use it.
Stir it into your morning coffee, sprinkle it on oatmeal, or whisk it into pancake batter. It’s perfect for adding warmth to quick breads like Apple slab pie or even swirled into Double chocolate zucchini bread.
You can also blend it into yogurt, dust it over roasted sweet potatoes, or mix it with sugar for spiced toast or French toast coating.
Wherever you want a cozy, fall-inspired flavor, this blend fits right in.
How to Perfect the Recipe
The beauty of this pumpkin pie spice recipe is that you can easily tweak it to match your taste.
Prefer a bolder, deeper flavor? Add an extra pinch of cloves or allspice. Want something softer and sweeter? Dial back the ginger and boost the cinnamon.
Freshness matters too. Use recently opened spices for the best aroma and flavor. If you’re grinding your own from whole spices, even better it gives a richer, more vibrant result.
For a smoother blend, sift everything together through a fine mesh strainer before storing. It helps avoid clumps and keeps each spoonful balanced.
Common Mistakes to Avoid
It’s easy to make this pumpkin pie spice recipe, but a few small missteps can dull the flavor.
- Using stale spices is the biggest one. If your cinnamon or nutmeg has been open for over a year, it’s time to replace it.
- Overdoing strong spices like cloves or allspice can overpower the blend. Stick to the suggested ratios unless you’re adjusting for personal taste.
- Storing it wrong is another. Keep your mix in an airtight container, away from heat and light, to preserve its aroma and punch.
Storage & Reheating Instructions
Store your pumpkin pie spice in a small airtight jar or spice tin. Keep it in a cool, dark cabinet away from heat and moisture. It stays fresh for up to six months, but you’ll get the best flavor in the first three.
There’s no need to reheat this blend. However, if you’re adding it to warm dishes like Pecan zucchini bundt cake or stirring it into melted butter for toast, the heat naturally brings out the aroma.
Give the jar a quick shake before each use to keep the spices evenly mixed.
Frequently Asked Questions
What is pumpkin pie spice made of?
It’s a blend of ground cinnamon, ginger, nutmeg, allspice, and cloves. Each spice brings a layer of warmth and depth to the mix
What can I use if I don’t have pumpkin pie spice?
You can mix cinnamon with a bit of nutmeg and ginger as a quick substitute. It won’t be as rich, but it works in a pinch.
What are the three ingredients in pumpkin pie spice?
The simplest version uses cinnamon, nutmeg, and ginger. These three offer the basic sweet and spicy notes you need.
How to make pumpkin spice at home?
Just combine pantry spices. Follow this pumpkin pie spice recipe to mix the right amounts, store it in a jar, and use it all season long.
Conclusion
A homemade pumpkin pie spice recipe is one of those small kitchen wins that makes a big impact. It takes just minutes to mix, costs less than store-bought blends, and fills your dishes and your home with the scent of the season.
From baking Apple crisp bars to spicing up your morning coffee, this cozy blend is your secret to fall flavor. Keep a jar on hand and you’ll always be ready to add a touch of warmth, even on the chilliest days.
Simple, nostalgic, and full of comfort. That’s what this spice is all about.
