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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.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Pumpkin Pie Spice Recipe

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.

The Best Pumpkin Pie

The Best Pumpkin Pie just so happens to be an ultra-easy dessert recipe. Start with a store-bought crust, whisk together a tasty filling, and bake. No one will guess this is a semi-homemade pumpkin pie!

3 hours
View Recipe

Put your pumpkin pie spice to work

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.
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 

  • 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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Iā€™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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Meggan Hill

Iā€™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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