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.

Recipe 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.

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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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.

5 from 1 vote

ReviewPrint

Prep Time 5 mins

Total Time 5 mins

Servings 15 servings (1 tsp each)

Course Pantry

Cuisine American

Calories 22

Ingredients 

• ▢ 3 tablespoons ground cinnamon
• ▢ 2 teaspoons ground ginger
• ▢ 2 teaspoons ground nutmeg (see note 1)
• ▢ 1 1/2 teaspoons ground allspice (see note 2)
• ▢ 1 1/2 teaspoons ground cloves

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

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Meggan Hill

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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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