Pumpkin Pie Spice

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An easy recipe for homemade Pumpkin Pie Spice made with 5 common pantry spices. Perfect for pumpkin pie and all your fall baking projects.

Labled pumpkin pie spice ingredients.

Recipe ingredients

Labled pumpkin pie spice ingredients.

Ingredient notes

  • Nutmeg: Whole nutmeg berries are easy to grate if you have a microplane tool or nutmeg grater. 
  • Allspice: Just have allspice berries on hand? Grind 1 tablespoon whole allspice berries to get about 1 tablespoon ground allspice.

Instructions

  • In a small bowl, whisk together the cinnamon, ginger, nutmeg, allspice, and cloves. Transfer to a small airtight container and store in a dark place for up to 6 months.
Pumpkin pie spice in a jar next to a pumpkin pie.

Recipe tips and variations

  • Yield: This recipe makes just over ¼ cup (5 tablespoons or 15 teaspoons).
  • Storage: Store in a dark, cool place for up to 6 months.
  • Creative applications: Top pancakes with whipped cream and pumpkin pie spice or add to vanilla ice cream with toasted walnuts and hot caramel sauce. Or, try it on your next batch of eggnog.
  • Gift-giving: Buy spices in bulk and make a big batch. Fill up some cute glass jars and tie a scrap of ribbon around each for instant friends and family gifting.

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Put your pumpkin pie spice to work

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A jar of pumpkin pie spice.

Pumpkin Pie Spice

An easy recipe for homemade Pumpkin Pie Spice made with 5 common pantry spices. Perfect for pumpkin pie and all your fall baking projects.
Author: Meggan Hill
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Servings 15 servings (1 tsp each)
Course Pantry
Cuisine American
Calories 22

Ingredients 

Instructions 

  • In a small bowl, whisk together the cinnamon, ginger, nutmeg, allspice, and cloves. Store covered in a dark place for up to 6 months.

Notes

  1. Nutmeg: Whole nutmeg berries are easy to grate if you have a microplane tool or nutmeg grater. 
  2. Allspice: Just have allspice berries on hand? Grind 1 tablespoon whole allspice berries to get about 1 tablespoon ground allspice.
  3. Yield: This recipe makes just over ¼ cup (5 tablespoons or 15 teaspoons).
  4. Storage: Store in a dark, cool place for up to 6 months.
  5. Creative applications: Top pancakes with whipped cream and pumpkin pie spice or add to vanilla ice cream with toasted walnuts and hot caramel sauce. Or, try it on your next batch of eggnog.
  6. Gift-giving: Buy spices in bulk and make a big batch. Fill up some cute glass jars and tie a scrap of ribbon around each for instant friends and family gifting.

Nutrition

Serving: 1tspCalories: 22kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 31mgFiber: 3gSugar: 1gVitamin A: 14IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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