Homemade Pumpkin Pie Spice (DIY Recipe)

Have you ever wondered how to make your own pumpkin pie spice? This easy DIY recipe is perfect for making a homemade pumpkin spice mix.

Next time a recipe calls for pumpkin spice you can make your own using this recipe. I keep it in a jar to use all season long!

It’s NEVER too early for Pumpkin Spice; in fact, I love having it all year long. Hello Snickerdoodles in March!

I know some of you might be screaming NO NOT YET but for me, pumpkin signifies school, cooler temps, and my favorite season of the year.

Have you ever wondered what to use if you don’t have pumpkin spice and a recipe calls for it?

This pumpkin pie spice recipe is such a basic one and it’s one that comes in handy this time of year. It will help you whenever you’re making a recipe that calls for the mixed spice but not individual ones.

In my years posting recipes, there are two types of bakers: the ones who buy individual spices and the ones who buy the spice. (I’m a weirdo that buys both.) What happens if you come across a recipe that calls for 1 teaspoon of pumpkin spice but you only have ginger, allspice, cinnamon, and nutmeg? How much of each should you use?

Or, alternately, if a recipe calls for all sorts of different spices, can you substitute pumpkin pie spice? Yes you can!

There are lots of different recipes and ratios out there for this recipe. This recipe is my favorite, and the one I always use.

It’s easy to make and store, so if you happen to be able to buy spices in bulk, go for it. Or, just use my ratio to be able to substitute spices for pumpkin spice or vice versa.

What is in pumpkin pie spice?

You’ll often see conflicting reports on this, but these are the spices I put in my pumpkin spice:

• Cinnamon
• Ginger
• Nutmeg
• Allspice

Sometimes you’ll see cloves instead of allspice but I absolutely love allspice in pumpkin (and gingerbread) treats. Allspice smells like fall and the holidays to me, so it wouldn’t be a pumpkin pie or dessert without it.

(Also, allspice is not the same as pumpkin pie spice, so don’t get them confused. Allspice is its own thing!)

Pumpkin Pie Spice Substitute

Let’s talk about ratios.

The most important ingredient is cinnamon, followed by ginger. Then I use equal amounts of nutmeg and allspice.

Here is the ratio of spices I use for pumpkin spice:

• 2 parts cinnamon
• 1 part ginger
• ¼ part each nutmeg and allspice

From that ratio, you can create however much you need. For example:

• If a recipe calls for 1 teaspoon pumpkin spice, you can use ½ teaspoon cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon each nutmeg and allspice.
• If you want 1 tbsp pumpkin pie spice, use 1 ½ teaspoons cinnamon, ¾ teaspoon ginger, and ¼ teaspoon each nutmeg and allspice.
• If you’re making a big batch to store, you can use 2 cups cinnamon, 1 cup ginger, and ¼ cup each nutmeg and allspice.

If you’re going the other route, as in, a recipe calls for individual spices and you only have pumpkin spice, look at how much cinnamon is called for. If it’s 1 teaspoon, then use about 1 ½  to 2 teaspoons pumpkin pie spice, etc.

Now you’re all ready for all my upcoming fall pumpkin spice recipes!

How to use your homemade spice:

• Pumpkin Spice Banana Bread has a it in the frosting too!
• Pumpkin Spice Snowballs are a fall version of a holiday favorite!
• Pumpkin Spice Popcorn is another way to have a PSL!
• Pumpkin Spice Snickerdoodles are my favorite!

DIY PUMPKIN PIE SPICE

Have you ever wondered how to make your own pumpkin pie spice? This easy DIY recipe is perfect for making a homemade pumpkin spice mix. Next time a recipe calls for pumpkin spice you can make your own using this recipe!

Prep Time 10 minutes

Total Time 10 minutes

Yield 2 cups

Serving Size 1 teaspoon

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Ingredients

FOR ONE TEASPOON PUMPKIN PIE SPICE:

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

FOR A LARGE BATCH OF PUMPKIN PIE SPICE:

• 1 cup ground cinnamon
• 1/2 cup ground ginger
• 1/4 cup ground nutmeg
• 1/4 cup ground allspice

Instructions

• If you’re making a small batch for one recipe, just add all ingredients to whatever you’re making.
• To make enough to save and store, mix large batch ingredients in a jar. Stir to combine, seal and store in a cool, dry place for up to 4 months.

Nutrition Information

Serving: 1teaspoon | Calories: 106kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Sodium: 23mg | Potassium: 359mg | Fiber: 9g | Vitamin A: 150IU | Vitamin C: 10.8mg | Calcium: 217mg | Iron: 3.3mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Keyword spices

Use this in any of these recipes:

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Learn how to make Homemade Pumpkin Pie Spice! This recipe shows you how to make 1 teaspoon, 1 tablespoon and a big batch to store. This is the perfect DIY pumpkin spice recipe.

All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

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Published on: September 2, 2019