If you’re anything like me, then when Fall (or Autumn here in the UK) arrives, the season may as well be synonymous with pumpkin spice (aka the ultimate fall spice blend), pumpkins (for carving and big bowls of warming pumpkin soup), and Halloween. Along with the famous pumpkin spice lattes, I start wanting to add this warming spice blend into everything: French toast, gingerbread pancakes, waffles, syrup, and more (tons of pumpkin spice recipes coming soon!). But before I can do any of the above baking, I need the pumpkin pie spice! And, if you’re in the UK, then you’ll know that it isn’t a “thing” here (other than buying online), which makes it the perfect option to make at home. Not only is homemade pumpkin spice incredibly frugal to make, but it takes just a minute to prepare, and you can also easily tweak it to personal preference! Plus, it makes for a great edible Christmas gift – pop it in a cute jar with a label and include a favorite pumpkin spice recipe (or list of uses) for a gift all foodies will appreciate! Within this post, I’ll take you through how to make pumpkin pie spice, substitute options for pumpkin pie spice (and the individual spices), usage suggestions, and more! First of all, though…
What is pumpkin pie spice?
Pumpkin pie spice (also called “pumpkin spice”) is a popular Fall spice blend made with cinnamon, nutmeg, ginger, cloves, and sometimes allspice. Once mixed, the collection of warming spices is perfect for adding to pumpkin pie and to create “pumpkin spice” recipes like a pumpkin spice latte and various baked goods.
Pumpkin spice vs. gingerbread spice
In terms of composition, while the two spice blends primarily include the same ingredients (the same goes for apple pie spice), it’s the ratio of them that changes; with more of a focus on the ginger in the gingerbread spice and often extra spices added like cardamom and sometimes even black pepper. For now, though, let’s focus on this warming homemade pumpkin spice. Though, once pumpkin spice season is over, it’s on to gingerbread season – so I’m already looking forward to whipping up large batches of gingerbread cookies and/or creating an impressive Festive gingerbread house).
What is in pumpkin spice?
Cinnamon – I recommend cassia rather than Ceylon when using for baked goods. Ginger. Cloves – alternatively, you could use Allspice (or even Chinese 5 spice) in place of the cloves (but only use half the amount). Nutmeg.
And no, there’s no pumpkin in pumpkin spice and many pumpkin spice recipes! (Yes, it took me a while to figure that out too.) For this homemade pumpkin pie spice, I use a ratio of 4:2:1:0.5. I.e., four teaspoons of ground cinnamon to 2 teaspoons ground ginger, 1 teaspoon cloves, and ½ a teaspoon of ground nutmeg.
Optional recipe variations
You can optionally add Allspice (which is a berry, not a collection of spices). I usually add the same amount of Allspice as Nutmeg. If you want a bit more “spice,” you can add some black pepper. If you want to add cardamom, I recommend adding 1/8 teaspoon.
How to make pumpkin pie spice
To say that the process of making homemade pumpkin pie spice is simple would be an understatement. This recipe consists of just 3 steps: I recommend sifting the spices into the bowl. This can help with the spices that tend to clump (like ginger). Top Tip: For even more aromatic pumpkin pie spice, I recommend you “bloom” the spices first. To do so, add the whole cinnamon and cloves to a large skillet. Then, heat over medium heat, stirring often until they smell fragrant. This will enhance the flavors in the spices and lift your homemade pumpkin pie spice to new impressive levels!
Pumpkin pie spice recipes
To say that there are tons of ways to use this warming pumpkin spice would be an understatement. Here are just a few of my favorite options:
Pumpkin pie AND sweet potato pie. Baked cakes, muffins, quick banana breads, and cupcakes. Create a Fall cheesecake (baked, no-bake, or raw vegan cheesecake). Cookies and other biscuits like biscotti. Make pumpkin spice hummus. Fudgy brownies. Pumpkin spice latte. Add to hot cocoa. Pumpkin spice syrup. Add to stovetop hot oatmeal and overnight oats. For spiced nuts and seeds (or even homemade granola). Mix into whipped cream (or whipped coconut cream). Add to buttercream frosting. Create a Fall-themed breakfast yogurt (natural homemade yogurt or vegan – like coconut yogurt, almond yogurt , or soy yogurt) breakfast bowl, Sprinkle over roasted veggies. Add to pumpkin jam.
I love to use this pumpkin pie spice in most of my Fall bakes (and basically any recipe that calls for individual fall spices like cinnamon – just sub it out for extra flavor). Of course, you can also use it as a meat rub and for other savory uses – optionally with a pinch of cayenne/chili powder.
How to store
The shelf life of your pumpkin pie spice blend will depend on how fresh the spices are, to begin with. When using fresh spices, the shelf life will extend for several years. However, when making the spice blend from already opened/not new spices, I aim to use them within 12 months. While they’re OK to use after that, the spice will lose potency over time. To make the most of the pumpkin spice shelf life, place it in a cool, dark location in an airtight jar (avoid liquid).
Recipe notes
Use fresh spices: this is probably the most important tip for this pumpkin pie spice. If you make this spice blend and one of the spices is old and has lost its potency, it will throw the entire balance off. Check the best-by dates on your spices and give them a sniff to make sure they’re good to go. Tweak the ratios: one of the best things about making any homemade spice blend is the ease of tweaking the ratios. For this homemade pumpkin pie spice, you could increase the cinnamon for a “warmer”/cozy feel. Or you could up the cloves (just slightly) for a stronger more robust spice. However, just be careful with increasing the amount of nutmeg, as it’s fairly strong. If you toast the spices: make sure to allow them to fully cool before storing. Otherwise, they can cause steam in the jar and can cause spoilage. Label the jar: to make the most of the spice at its’ strongest, it’s best to label the jar with a 1-year period of “best by”. When using pumpkin spice in drinks: due to the fibrous nature of cinnamon it’s best to use less than ½ teaspoon per cup as it can thicken your drink.
More spice and seasoning blends
Lebanese 7-spice Mexican seasoning Garam Masala spice Simple golden spice Everything Bagel Seasoning Italian seasoning Cinnamon Sugar
If you try this recipe for homemade pumpkin pie spice, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Aphafoodie.
