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Pumpkin Pie Spice Recipe

Pumpkin Pie Spice

iamwinfred
This pumpkin pie spice recipe is the one blend I keep in a little jar by my stove from September straight through the New Year. It only takes five spices and five minutes, and once you make your own you will wonder why you ever bought the store version. Every cozy fall recipe you love, from spiced lattes to pumpkin bread, starts with this exact mix of warm cinnamon, ginger, nutmeg, allspice, and cloves.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 32 servings
Calories 6 kcal

Equipment

  • Glass mixing bowl
  • Measuring spoons
  • Small whisk
  • Small airtight glass jar for storage
  • Mini funnel
  • Spice jar labels (optional)
  • Magnetic spice tins (optional) for storing extra batches

Ingredients
  

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg or freshly grated for the most intense flavor
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cloves

Optional Add-ins

  • 1/2 teaspoon ground cardamom (optional) for extra warm blend
  • 1 teaspoon orange zest powder (optional) for bakery style
  • 1 pinch ground black pepper (optional) for spicy kick
  • 1/4 teaspoon ground cardamom (optional) for chai inspired blend

Instructions
 

  • Gather and measure your spices. Set out all five ground spices and portion 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons cloves. Level off each spoonful with the back of a knife for accuracy.
  • Combine the spices in a bowl. Add all measured spices into a small glass mixing bowl and whisk or stir for about 30 seconds until the color and texture look uniform throughout with no streaks visible.
  • Taste and adjust if needed. Dip a clean finger or small spoon into the blend and taste a tiny pinch. Add extra ginger for a spicier blend or extra cinnamon for a milder, sweeter flavor.
  • Transfer to a storage jar. Place a mini funnel over the mouth of your jar and pour the spice blend through it. Tap the side gently so it settles evenly, then wipe the rim clean and screw the lid on tightly.
  • Label and store. Write today's date on a label and stick it to the jar. Store in a cool, dark cabinet away from direct heat or sunlight and use within six months for the boldest flavor.

Notes

  • Freshness check: Test your spices before starting — if they're older than a year, they've likely lost most of their punch.
  • Whole spices option: Buy whole nutmeg and grate it fresh with a microplane for the most intense flavor. You can also grind whole cinnamon sticks or cloves in a small spice grinder.
  • Double batch: Make a double batch if you bake often during fall — it stores well for months in an airtight container.
  • Storage location: Store away from your stove since heat and steam can shorten the shelf life significantly.
  • Variation - Extra warm: Add 1/2 teaspoon ground cardamom for a deeper, more complex flavor profile.
  • Variation - Bakery style: Stir in 1 teaspoon orange zest powder or a splash of vanilla bean paste for a bright, fragrant note.
  • Variation - Chai inspired: Add 1/4 teaspoon ground cardamom and a pinch of black pepper for a chai-style blend.
  • Sugar spice blend: Mix equal parts of this spice blend with granulated sugar for a quick cinnamon sugar topping.
  • Shake before use: Give the jar a quick shake before each use to redistribute any settled spices.
  • Gift idea: This makes a thoughtful homemade gift when packaged in a small jar with a label and ribbon.

Nutrition

Serving: 1servingCalories: 6kcalCarbohydrates: 1.4gProtein: 0.1gFat: 0.1gSodium: 1mgPotassium: 5mgFiber: 0.8gCalcium: 1mgIron: 1mg
Keyword baking spice mix, fall spices, homemade spice blend, pumpkin pie spice
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