I pared my pantry down to four spices to make a Pumpkin Pie Spice Mix that somehow tastes far more layered than its ingredients suggest and includes a clever pantry swap I always reach for.

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I’ve been playing with spices for years, and this Homemade Pumpkin Pie Spice Mix From Scratch is the kind of thing that makes you rethink store jars. Using pantry staples like ground cinnamon and ground ginger you can build something way more interesting than a bagged blend.

I treat it like a mini experiment, tasting as I go, scribbling notes. It’s not just a Pumpkin Pie Spice Mix, I sometimes call it my Diy Pumpkin Spice Seasoning because I change it for coffee or baking.

You might be surprised how small tweaks transform a recipe. Try it, you wont regret it.

Ingredients

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How To Make Homemade Pumpkin Pie Spice Mix From Scratch

Cinnamon, warm sweet spice, low calories, some antioxidants, adds cozy sweetness.
Ginger, spicy bright root, may aid digestion, slightly hot not sweet, lively flavor.
Nutmeg, warm earthy aroma, small amounts used, add depth and subtle sweetness.
Cloves, intensely aromatic, strong and astringent, use sparingly, gives holiday spice punch.

Ingredient Quantities

4 tablespoons ground cinnamon (about 1/4 cup, 32 g)

2 teaspoons ground ginger (about 4 g)

1 teaspoon ground nutmeg (about 2 g)

1/2 teaspoon ground cloves (about 1 g)

How to Make this

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1. Measure out: 4 tablespoons ground cinnamon (about 1/4 cup, 32 g), 2 teaspoons ground ginger (about 4 g), 1 teaspoon ground nutmeg (about 2 g) and 1/2 teaspoon ground cloves (about 1 g). Use level spoons so the mix is accurate.

2. If any spices are clumpy, press them through a fine mesh sieve or break lumps with the back of a spoon, it’ll make the final blend smoother.

3. Put all measured spices into a small bowl or directly into a clean jar with a tight lid.

4. Whisk vigorously for 20 to 30 seconds until the color is even, or put the lid on the jar and shake hard for about 30 seconds. Make sure everything is well mixed.

5. Give it a quick smell and a tiny taste on the tip of a spoon, you can tweak it with a pinch more ginger or nutmeg if you like it brighter, but dont add too much, those spices get strong fast.

6. Transfer to an airtight container if you mixed in a bowl, or just tighten the lid on the jar. Label with the date and what it is.

7. Store in a cool, dark pantry or cupboard away from heat and light. Best flavor if used within 3 months, still fine up to 6 months but it fades.

8. Handy tips: this recipe yields about 1/3 cup of pumpkin pie spice, so you can double or triple easily for gifts. Shake jar before each use to redistribute settled powder, and dont store near the stove where heat can kill the aroma.

Equipment Needed

1. Measuring spoons (1/2 tsp, 1 tsp, 1 tbsp)
2. 1/4 cup measuring cup
3. Digital kitchen scale (optional, for grams)
4. Fine mesh sieve
5. Small mixing bowl
6. Whisk
7. Spoon or small spatula (for pressing lumps and tasting)
8. Clean jar with tight lid or airtight container
9. Permanent marker or label stickers

Quick, real-feel recipe (easy to follow, may sound like I typed it in a hurry)

Ingredients
– 4 tablespoons ground cinnamon (about 1/4 cup, 32 g)
– 2 teaspoons ground ginger (about 4 g)
– 1 teaspoon ground nutmeg (about 2 g)
– 1/2 teaspoon ground cloves (about 1 g)

Steps
1. Measure everything with level spoons so its accurate. If you want grams use your scale, but spoons are fine.
2. If any spice looks clumpy, press it through a fine mesh sieve or smash the lumps with the back of a spoon. That makes the mix smoother, trust me.
3. Put the measured spices into a small bowl or right into a clean jar that has a tight lid.
4. Whisk vigorously for 20 to 30 seconds until the color looks even. Or put the lid on the jar and shake hard for about 30 seconds. Make sure its all well mixed.
5. Smell it and taste a tiny bit on the tip of a spoon. If you want it brighter add a pinch more ginger or nutmeg, but dont overdo it they get strong fast.
6. If you mixed in a bowl transfer to an airtight container, otherwise just tighten the lid on the jar. Label it with the date and what it is.
7. Store in a cool dark pantry or cupboard away from heat and light. Best flavor if used within 3 months, still ok up to 6 months but the aroma will fade.
8. Handy tips: this yields about 1/3 cup of pumpkin pie spice so you can double or triple it for gifts. Shake the jar before each use to redistribute settled powder and dont store near the stove where heat kills the aroma.

FAQ

4 tablespoons ground cinnamon (about 1/4 cup, 32 g)

2 teaspoons ground ginger (about 4 g)

1 teaspoon ground nutmeg (about 2 g)

1/2 teaspoon ground cloves (about 1 g)

How long will this spice mix stay good? A: Best flavor for about 6 months, you can still use it up to a year but it loses punch over time.

Can I double or triple the recipe? A: Yes just multiply the amounts and store the extra, it scales perfectly.

Can I swap or add spices? A: Sure, add a pinch of cardamom or allspice if you like, or more ginger for heat, adjust to taste.

Is fresh ground better than pre ground? A: Fresh ground whole spices give brighter flavor, but pre ground is totally fine for convenience.

What else can I use this for besides pumpkin pie? A: Lattes, pancakes, oatmeal, roasted squash, cookies, even in savory sauces for a warm note.

How To Make Homemade Pumpkin Pie Spice Mix From Scratch Recipe Substitutions and Variations

How To Make Homemade Pumpkin Pie Spice Mix From Scratch

I love this blend, it’s simple, smells like fall, and you can tweak it any way you want. Mix, stash in a jar, use it on pie, lattes, oatmeal, whatever.

4 tablespoons ground cinnamon (about 1/4 cup, 32 g)
2 teaspoons ground ginger (about 4 g)
1 teaspoon ground nutmeg (about 2 g)
1/2 teaspoon ground cloves (about 1 g)

Quick directions: Combine all spices in a small bowl, whisk or shake in a jar until even. Store in an airtight container for up to 6 months, keep it in a cool dark place. Taste after a week, sometimes the flavors mellow and you might wanna nudge one spice up.

Substitutions you can use if you’re missing something or want a different vibe:

Cinnamon: swap with ground cassia, same amount (1:1). Cassia is basically the common cinnamon sold in stores so flavor is nearly identical.
Ginger: if you have ground galangal, use it 1:1. Galangal is a close relative and gives that bright, spicy ginger note.
Nutmeg: replace with mace, same amount (1:1). Mace is the outer covering of nutmeg and tastes almost identical, maybe slightly more floral.
Cloves: use ground allspice in the same quantity (1:1). Allspice is milder and has clove-like notes, so it blends well when you need a substitute.

Tip: adjust to taste, especially with cloves, they can overpower quickly. Enjoy.

Pro Tips

1) Use whole spices when you can. Toast them lightly in a dry pan till they smell amazing, let them cool, then grind in a coffee or spice grinder, it gives a fresher, brighter flavor than old pre-ground stuff but dont over-toast or youll scorch the oils.

2) Sift or re-grind clumps. Press ground spices through a fine mesh or give a few quick pulses in the grinder so the mix is super smooth and distributes evenly in recipes.

3) Let it rest. Seal the jar and wait a few hours or overnight before using, the flavors meld and taste fuller the next day. If you do tweak the mix do it in tiny pinches, ginger and nutmeg jump up fast.

4) Small batches and smart storage. Make only what youll use in a few months, store in a small airtight jar in a cool dark place away from the stove, label with the date and shake before each use so the powder doesnt settle unevenly.

How To Make Homemade Pumpkin Pie Spice Mix From Scratch Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I pared my pantry down to four spices to make a Pumpkin Pie Spice Mix that somehow tastes far more layered than its ingredients suggest and includes a clever pantry swap I always reach for.

Servings

servings

Calories

13.21

kcal

Equipment: 1. Measuring spoons (1/2 tsp, 1 tsp, 1 tbsp)
2. 1/4 cup measuring cup
3. Digital kitchen scale (optional, for grams)
4. Fine mesh sieve
5. Small mixing bowl
6. Whisk
7. Spoon or small spatula (for pressing lumps and tasting)
8. Clean jar with tight lid or airtight container
9. Permanent marker or label stickers

Quick, real-feel recipe (easy to follow, may sound like I typed it in a hurry)

Ingredients
– 4 tablespoons ground cinnamon (about 1/4 cup, 32 g)
– 2 teaspoons ground ginger (about 4 g)
– 1 teaspoon ground nutmeg (about 2 g)
– 1/2 teaspoon ground cloves (about 1 g)

Ingredients

4 tablespoons ground cinnamon (about 1/4 cup, 32 g)
2 teaspoons ground ginger (about 4 g)
1 teaspoon ground nutmeg (about 2 g)
1/2 teaspoon ground cloves (about 1 g)

Directions

Measure out: 4 tablespoons ground cinnamon (about 1/4 cup, 32 g), 2 teaspoons ground ginger (about 4 g), 1 teaspoon ground nutmeg (about 2 g) and 1/2 teaspoon ground cloves (about 1 g). Use level spoons so the mix is accurate.
If any spices are clumpy, press them through a fine mesh sieve or break lumps with the back of a spoon, it'll make the final blend smoother.
Put all measured spices into a small bowl or directly into a clean jar with a tight lid.
Whisk vigorously for 20 to 30 seconds until the color is even, or put the lid on the jar and shake hard for about 30 seconds. Make sure everything is well mixed.
Give it a quick smell and a tiny taste on the tip of a spoon, you can tweak it with a pinch more ginger or nutmeg if you like it brighter, but dont add too much, those spices get strong fast.
Transfer to an airtight container if you mixed in a bowl, or just tighten the lid on the jar. Label with the date and what it is.
Store in a cool, dark pantry or cupboard away from heat and light. Best flavor if used within 3 months, still fine up to 6 months but it fades.
Handy tips: this recipe yields about 1/3 cup of pumpkin pie spice, so you can double or triple easily for gifts. Shake jar before each use to redistribute settled powder, and dont store near the stove where heat can kill the aroma.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.