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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.
Table of Contents
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
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
- 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.
- 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.
Nutrition
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.
This was so easy and tastes just like the blends I have bought previously.