Homemade Pumpkin Pie Spice Recipe

This pumpkin pie spice recipe blends Ceylon cinnamon, ground ginger, ground nutmeg, and ground cloves into a warm, deeply aromatic spice mix that carries through every pumpkin bake from the first stir to the finished slice.

Ceylon cinnamon anchors the blend with a softer, more floral warmth than cassia cinnamon, giving every recipe that uses it a deeper, more layered autumn flavor in every bite.

It is the blend behind Pumpkin Spice Latte Recipe, Sourdough Pumpkin Muffins Recipe, Pumpkin Bread Recipe with Freshly Milled Flour, and Pumpkin Spice Rice Krispie Treats Recipe — every pumpkin recipe on the blog starts here.

Why You’ll Love This Recipe

Ceylon cinnamon carries the blend – milder and more floral than cassia cinnamon, Ceylon cinnamon gives this pumpkin pie spice a warmer, more complex base that carries through every bake without the sharp bite that cassia can produce.
Four spices, one jar, five minutes – Ceylon cinnamon, ground ginger, ground nutmeg, and ground cloves whisked together in one small bowl and transferred to a sealed jar. The whole batch is ready before the oven finishes preheating.
No allspice in this blend – the four core spices carry the full depth of flavor on their own, producing a cleaner, more balanced pumpkin pie spice that works in everything from pie to lattes to muffins without tipping into the heavy note allspice can add.
One batch, the whole season – sealed in an airtight jar in a cool dark place, this pumpkin pie spice stays fresh and fragrant for up to 6 months, which means one five-minute batch covers every pumpkin recipe from the first autumn bake through the last slice of holiday pie.

Ingredients

Ceylon cinnamon – the base of this blend and the ingredient that sets it apart from most commercial versions. Ceylon cinnamon is milder, more floral, and less sharp than cassia cinnamon, which is what most ground cinnamon sold in supermarkets actually is. The difference in the finished blend is noticeable — Ceylon cinnamon produces a warmer, more layered pumpkin pie spice with none of the harsh edge cassia can leave behind in a baked good or a latte.
Ground ginger – adds a clean, sharp warmth that cuts through the cinnamon and carries the spice blend forward in every bake. Ground ginger from a fresh jar produces the most aromatic result — older ground ginger loses its sharpness over time and flattens the finished blend.
Ground nutmeg – adds a warm, faintly sweet depth that rounds the blend and gives pumpkin pie spice its characteristic richness. Freshly grated whole nutmeg produces a noticeably more aromatic result than pre-ground nutmeg from a jar that has been open for months.
Ground cloves – the accent spice that anchors the blend with a deep, slightly smoky warmth. A small amount goes a long way — the ratio in this recipe keeps the cloves in the background so they deepen the blend without dominating it.

Variations & Add-Ins

With cardamom – add 1/4 teaspoon of ground cardamom to the finished blend for a soft, floral note that pairs naturally with the Ceylon cinnamon and ginger. The cardamom adds a faint citrusy warmth that works especially well in lattes and muffins.
With allspice – add 1/2 teaspoon of ground allspice to the finished blend for a deeper, rounder flavor that is closer to the traditional commercial pumpkin pie spice profile. Use this version for classic pumpkin pie or spiced cookies where the deeper note works well.
Extra ginger version – increase the ground ginger to 1 and 1/2 teaspoons for a brighter, more forward ginger warmth that pops in quick breads, pancakes, and morning oatmeal.
Small batch — 1 tablespoon – combine 2 teaspoons of Ceylon cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves for a single tablespoon of pumpkin pie spice. This small batch is the right amount for one recipe of pumpkin pie or a single batch of muffins when you do not want a full jar on hand.

Recipe Tips

Use fresh spices for the most aromatic blend – ground spices lose their volatile oils over time and a blend made from older jars will be noticeably flatter than one made from fresh spices. Check the dates on each jar before mixing and replace any that are more than a year past their best-by date.

Grate whole nutmeg fresh if you have it – a whole nutmeg grated fine on a microplane just before mixing produces a significantly more aromatic result than pre-ground nutmeg from an open jar. The difference is noticeable in the finished blend and in every bake that uses it.

Whisk until completely even – whisk the four spices together thoroughly until no visible streaks of any single spice remain. An uneven blend produces inconsistent flavor across recipes — a spoonful heavy on cloves tastes very different from a spoonful heavy on cinnamon.

Store away from heat and light – keep the sealed jar in a cool dark cupboard away from the stove, oven, and any direct light source. Heat and light both accelerate the breakdown of the volatile oils that give the blend its aroma and flavor.

Label the jar with the date – write the blend date on the jar before storing so you know exactly how long it has been on the shelf. The blend stays fragrant for up to 6 months and the date takes the guesswork out of knowing when to mix a fresh batch.

Use as a 1-to-1 replacement – this blend substitutes directly for store-bought pumpkin pie spice at the same measurement in any recipe with no adjustments needed.

Instructions

Measure the spices – measure the Ceylon cinnamon, ground ginger, ground nutmeg, and ground cloves into a small mixing bowl.
Whisk the blend – whisk together until the spices are completely combined and no visible streaks of any single spice remain. The finished blend should be an even, warm reddish-brown throughout.
Check and adjust – smell the finished blend and taste a small pinch. If you want more ginger warmth, add a small pinch more. If you want a softer, more cinnamon-forward blend, add a small pinch more cinnamon and whisk again.
Transfer and store – pour the finished blend into a clean airtight spice jar or small glass container. Tap the jar gently to settle the powder and seal tightly. Label with the blend name and date.
Use in your recipes – stir into pumpkin bakes, lattes, muffins, oatmeal, and whipped cream. See all the ways to use this blend in the section below.

Gifting Ideas

Gift a spice jar with a recipe card – spoon the finished pumpkin pie spice into a small clean mason jar, seal with a lid, and tie a handwritten card to the jar with the blend date and a list of recipes it works in. A jar of homemade pumpkin pie spice is one of the most useful cottage kitchen autumn gifts because the recipient can use it through the full season.
Build an autumn baking kit – pair a jar of this pumpkin pie spice with a jar of Creamy Homemade Pumpkin Puree and a printed recipe card for Sourdough Pumpkin Muffins Recipe for a cottage kitchen gift that gives the recipient everything they need for a full from-scratch pumpkin bake.
Double the batch for multiple gifts – the full recipe fits in one standard spice jar. A double batch fills two jars in the same five minutes and makes two complete gifts with no extra effort.
Add a cottage drink pairing – tuck a jar of this pumpkin pie spice alongside a jar of Homemade Spiced Chai Latte Mix Recipe for an autumn drink gift that covers both a warm spiced latte and a masala chai for quieter mornings.

Freezing and Storage

Room temperature – store the finished blend in an airtight glass jar or spice container in a cool dark cupboard away from the stove and any direct light. The blend stays fragrant and flavorful for up to 6 months from the blend date.
Signs it needs replacing – if the blend smells flat, dusty, or faintly musty rather than warm and aromatic, it is past its best. Mix a fresh batch from new jars of spice for the most flavorful result.
Gifting – spoon the finished blend into a small clean mason jar, seal tightly, and tie a small card to the jar with serving instructions and the blend date. A jar of this pumpkin pie spice pairs naturally with a jar ofPumpkin Spice Latte Recipe base and a printed recipe card for a cottage kitchen autumn gift the recipient can use through the full season.
Do not freeze – freezing a dry spice blend introduces moisture when the jar returns to room temperature, which causes clumping and shortens the usable life of the blend. Room temperature storage in an airtight jar is the correct method for this recipe.

FAQ

Pumpkin pie spice is a dry blend of warm baking spices. This cottage kitchen version contains Ceylon cinnamon, ground ginger, ground nutmeg, and ground cloves. Some commercial versions include allspice, black pepper, or cardamom — this blend skips allspice and lets the four core spices carry the full depth of flavor on their own for a cleaner, more balanced result.

Yes. This recipe contains no allspice and the four core spices — Ceylon cinnamon, ground ginger, ground nutmeg, and ground cloves — produce a complete, deeply aromatic pumpkin pie spice blend without it. Allspice adds a deeper, rounder note to the finished blend but is not required for a flavorful result. If a recipe calls for allspice separately, add 1/2 teaspoon to the finished blend.

Use 1 teaspoon of this pumpkin pie spice blend in place of the following combination of individual spices: 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a small pinch of ground cloves. This blend substitutes directly for store-bought pumpkin pie spice at the same measurement in any recipe with no other adjustments needed.

Stored in an airtight jar in a cool dark place away from heat and direct light, this pumpkin pie spice blend stays fragrant and flavorful for up to 6 months from the blend date. Label the jar with the date when you mix it so you know exactly when to mix a fresh batch. If the blend smells flat or dusty rather than warm and aromatic it is past its best and a fresh batch will produce a noticeably more flavorful result.

Most pumpkin pie recipes call for 1 to 2 teaspoons of pumpkin pie spice per standard 9-inch pie made with one 15-ounce can of pumpkin puree. Start with 1 teaspoon, taste the unbaked filling, and add more to taste before the pie goes in the oven. This blend substitutes directly for any amount of store-bought pumpkin pie spice the recipe calls for at the same measurement.

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Equipment

1 Small Mixing Bowl
1 Whisk
1 Spice Jar or Air Tight Container

Ingredients

▢ 3 tablespoons Ceylon cinnamon 24 grams
▢ 1 teaspoon ground ginger 2 grams
▢ 1 teaspoon ground nutmeg 2 grams
▢ ½ teaspoon ground cloves 1 gram

Instructions

Measure the spices – measure the Ceylon cinnamon, ground ginger, ground nutmeg, and ground cloves into a small mixing bowl.
Whisk the blend – whisk together until completely combined and no visible streaks of any single spice remain throughout the blend.
Check and adjust – smell the finished blend and taste a small pinch. Add a small pinch more of any spice if you want to adjust the balance before storing.
Transfer and store – pour into a clean airtight spice jar, tap gently to settle the powder, seal tightly, and label with the blend name and date.

Video

https://www.youtube.com/watch?v=sF5BJxP-JII

Notes

Ceylon cinnamon – Ceylon cinnamon is milder and more floral than cassia cinnamon and produces a warmer, more layered blend. If Ceylon cinnamon is not available, cassia cinnamon works in equal measure but the finished blend will be sharper and less floral.

Fresh spices – the most aromatic result comes from spice jars opened within the past year. Old ground spices lose their volatile oils over time and produce a flatter, less fragrant blend.

Small batch – for 1 tablespoon of pumpkin pie spice, combine 2 teaspoons Ceylon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

Storage – store in an airtight jar in a cool dark place for up to 6 months. Label with the blend date so you know when to mix a fresh batch.

Nutrition

Serving: 1g, Calories: 19kcal, Carbohydrates: 5g, Sodium: 1mg, Fiber: 3g

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

About Me

Homemade Pumpkin Pie Spice

Why You’ll Love This Recipe

Ingredients

Variations & Add-Ins

Recipe Tips

Instructions

Gifting Ideas

Freezing and Storage

FAQ

Join The Community

Want More Cozy Recipes & Seasonal Inspiration?