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Homemade Pumpkin Pie Spice

This Homemade Pumpkin Pie Spice is a kitchen staple that instantly makes everything taste more cozy and fall-inspired. Made with a simple blend of warm spices, it’s easy to mix up and keep on hand for all your favorite pumpkin recipes!
Course Dessert
Cuisine American
Keyword pumpkin pie spice
Prep Time 5 minutes
Total Time 5 minutes
Calories 32kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3 Tbsp. ground cinnamon
  • 2 tsp. ground ginger
  • 2 tsp. ground nutmeg
  • 1½ tsp. ground allspice
  • 1 tsp. ground cloves

Easy small-batch version

  • 1½ tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1/8 tsp. cloves
US Customary - Metric

Instructions

  • Add spices: Add all the spices to a bowl or jar.
    Side-by-side image of adding different spices for pumpkin spice to a bowl.
  • Whisk: Whisk everything together until thoroughly combined.
    Side-by-side image of whisking together spices to make pumpkin pie spice.
  • Store: Store in an airtight spice jar in a cool, dark place or with your other spices in your pantry or spice drawer.
    Side-by-side of mixing together pumpkin pie spice then storing in a glass jar.

Notes

Small batch version:
That gives you roughly 2¼ teaspoons, perfect for a recipe calling for around 2 teaspoons of pumpkin pie spice.
And whenever a recipe calls for 1 tsp. of pumpkin pie spice, you can substitute homemade 1:1 for store-bought.
Storage: The blend won't really "go bad" quickly, but ground spices gradually lose potency. For the best flavor, I'd use it within 6-12 months. Give the jar a good shake before measuring, since the finer spices can settle.

Nutrition

Serving: 2tsp. | Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 4mg | Potassium: 67mg | Fiber: 4g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg