DIY Pumpkin Pie Spice

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Holding a bowl of our Homemade Pumpkin Pie Spice recipe

When fall rolls around and baking season is in full swing, we often find ourselves reaching for pumpkin pie spice.

While store-bought is convenient, it’s nice to make your own blend to save money, make it fresher, and customize the flavor by simply increasing your favorite spices and decreasing ones that aren’t preferred.

Let us show you how easy it is to make pumpkin pie spice at home!

Cinnamon, cardamom, ginger, cloves, and other ingredients for making pumpkin pie spice

What’s in Pumpkin Pie Spice?

The most common spices in pumpkin pie spice are:

  • Ground cinnamon
  • Ginger
  • Clove
  • Nutmeg
  • Allspice

But we also throw in some optional black pepper and cardamom for even more flavor and a little bite / heat.

How to Make Pumpkin Pie Spice?

Simply add all of your favorite seasonal spices (like cinnamon, nutmeg, ginger, and allspice) to a jar and shake to combine.

The ratio of spices is really what makes DIY blends unique. We like to go heavy on the cinnamon, medium on the ginger, light on the clove and allspice, and include some (optional) black pepper for heat, plus cardamom for a floral quality and depth of flavor.

The result is a custom, quick, DIY pumpkin pie spice perfect for all your fall and holiday baking that will stay fresh up to 6 months!

Spoon beside a bowl of spices for making Pumpkin Pie Spice

We hope you LOVE this blend! It’s:

  • Quick & easy
  • Customizable
  • Spicy
  • Perfect for fall baking

Ways to Use Pumpkin Pie Spice

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Scooping up homemade Pumpkin Pie Spice from a bowl

DIY Pumpkin Pie Spice

Easy, customizable pumpkin pie spice ready in 5 minutes! Spicy, warming, and perfect for fall baking and beyond!
Author Minimalist Baker
Print
Bowl of our Pumpkin Pie Spice recipe made with cinnamon, cloves, ginger, nutmeg, and more
5 from 6 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 7 (~1 tsp servings)
Course Helpful How-to
Cuisine Baking, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 6 months

Ingredients

  • 1 ½ Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground clove
  • 1 pinch ground allspice
  • 1/8 tsp fresh ground black pepper (optional)
  • 1/8 tsp ground cardamom (optional)

Instructions

  • To a small bowl, add cinnamon, ginger, nutmeg, clove, allspice, black pepper (optional), and cardamom (optional) and stir to combine. 
  • Taste test and adjust according to personal preference, adding more cinnamon for sweetness, ginger for spiciness, nutmeg for nuttiness, black pepper for spice, or clove, allspice, or cardamom for pungency. 
  • Store in a sealed container up to 6 months or in the refrigerator for longer.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 7 servings)

Serving: 1 1-teaspoon serving Calories: 6 Carbohydrates: 1.8 g Protein: 0.1 g Fat: 0.1 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0.43 mg Potassium: 14.6 mg Fiber: 1 g Sugar: 0.1 g Vitamin A: 5.32 IU Vitamin C: 0.08 mg Calcium: 17.82 mg Iron: 0.25 mg

Reader Interactions

Comments

  1. Vesna says

    I love how balanced this blend is. I love cardamom, so I was stoked to see you’ve included that. I used this spice in a pumpkin banana bread recipe that called for pumpkin pie spice, and today I used it in a creamy cold pumpkin smoothie! Both the loaf and the smoothie turned out amazingly with such a balanced flavour profile. Thanks for this recipe. Your recipes are so reliable, consistently good, and foolproof!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Vesna! We’re so glad you enjoy our recipes!

  2. Loula says

    Hi there! I plan to make this recipe soon but I wondered about the following: are you using fresh ginger or dried ginger powder? The first picture of the ingredients shows fresh ginger; In the picture of the ground ingredients it appears as if it is ground dried ginger. Which one is it? Thank you!

  3. Manuela says

    Making it for the second time today… I absolutely love it. Have been putting it in anything. Cookies, cakes, breads, energy balls, smoothies, lattes…. so easy and so good!! Thanks Dana for another great and easy recipe!!

  4. Fran says

    I love pumpkin spice anything especially this time of year. Do you think I could make a latte with this mix and how much would you use for example an 8 ounce cup of milk?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! We have a recipe coming soon! In the meantime, I’d say start with 1/2 tsp and work your way up from there.

  5. Shelaki says

    Love this combo! Perfect in my dandelion-tea oat-milk latte. I don’t care who rolls their eyes over pumpkin spice – it’s the best!! (and yes, cardamom is definitely not optional. Also freshly ground nutmeg is a must for me)

  6. Noélia says

    Plan to use this recipe this week, but the ingredients are my favorites minus the pepper. From this recipe I now have a good idea on how much of each ingredient to start with. Very thankful to you for these details!
    Noélia

  7. Anneline says

    Oooh I looove pumpkin pie spice! I just put it all together and it smells amazing. I love using it instead of cinnamon in cinnamon rolls, and I was planning on making some tomorrow, your timing is perfect!
    Oh, and cardamom is definitely NOT optional! :)

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