Homemade Apple Pie Spice Recipe

ByEmily Rider Updated
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This homemade apple pie spice blends six warm spices including Ceylon cinnamon, ground cardamom, and clove into a deeper, more layered fall blend than anything available in a store-bought jar.

It comes together in five minutes with spices already in the spice cabinet and stores in an airtight jar for up to six months.

For more from-scratch fall baking, you will also find Homemade Sourdough Apple Pie with Cinnamon, Sourdough Apple Cider Donuts | Fried or Baked, and Easy Homemade Pumpkin Pie Spice worth having in the rotation alongside this one.

A white bowl of blended homemade apple pie spice with a wooden spoon, surrounded by red and green apples, cinnamon sticks, and whole nutmeg on a wood cutting board with a lace doily.

Why You’ll Love This Recipe

  • Six spices, not three – Most store-bought and homemade apple pie spice recipes use three or four spices. This blend uses six — Ceylon cinnamon, nutmeg, allspice, ginger, cardamom, and clove — and the result is a more complex, layered flavor that tastes distinctly different from the standard version in every recipe it touches.
  • Ceylon cinnamon makes a difference – Ceylon cinnamon is softer, more floral, and less sharp than the Cassia cinnamon in most store-bought spice jars. It gives this blend a warmth and depth that Cassia cinnamon simply cannot replicate. Saigon cinnamon works well here too for a slightly more intense result.
  • Five minutes and done – Measure, whisk, transfer, label, store. There is no cooking, no toasting, and no special equipment required. This is the kind of from-scratch recipe that takes longer to write down than it does to make.
  • Stores for up to six months – Sealed in an airtight glass jar and kept in a cool dark spice cabinet, this blend holds its potency and aroma through the full fall and winter baking season. Make a double batch in September and it carries through to February.
  • Makes a beautiful cottage kitchen gift – Spooned into a small weck jar or glass spice jar with a handwritten label, this homemade apple pie spice makes a thoughtful, personal gift that costs almost nothing and looks like it came from a specialty shop.

Ingredients

  • Ground Ceylon cinnamon – The foundation of the blend and the majority of the recipe at six tablespoons. Ceylon cinnamon is softer and more floral than Cassia cinnamon and gives the blend a warmth that is noticeably different from standard store-bought versions. Saigon cinnamon works as a substitute and produces a slightly more intense, spicier result.
  • Ground nutmeg – One and a half teaspoons of ground nutmeg adds a warm, slightly sweet nuttiness that is essential to the apple pie flavor profile. Freshly grated nutmeg from a whole nutmeg produces the most aromatic result, but pre-ground works well in this quantity.
  • Ground allspice – Half a teaspoon adds a deep, earthy complexity that rounds out the sweetness of the cinnamon and nutmeg. Allspice is the spice most people cannot quite identify in a finished baked good but would notice immediately if it were missing.
  • Ground ginger – One teaspoon provides a gentle warmth and a slightly spicy edge that keeps the blend from tasting flat or one-dimensional. Ground ginger works well here — the dried version gives a more concentrated, earthy heat than fresh ginger and integrates better into a dry spice blend.
  • Ground cardamom – One and a half teaspoons of ground cardamom is the ingredient that sets this blend apart from the standard three-spice version most recipes use. Cardamom adds a floral, citrusy undertone that lifts the whole blend and makes it taste more complex without being identifiable as cardamom on its own.
  • Ground clove – One teaspoon of ground clove adds a strong, aromatic punch that gives the blend its depth and staying power. Clove is potent; it is measured at one teaspoon here rather than the larger quantities used in pumpkin pie spice, which gives this blend its warmth without the clove-forward character of the pumpkin version.
A white bowl of blended apple pie spice with a wooden spoon on a wood cutting board, styled with red and green apples, cinnamon sticks, whole nutmeg, and a fine grater alongside a lace doily.

Variations & Add-Ins

  • Without cardamom – Omit the ground cardamom and increase the ground ginger to 1½ teaspoons to compensate for the missing floral complexity. The blend will be slightly more straightforward in flavor but still significantly better than any three-spice store-bought version.
  • Without allspice – Replace the ground allspice with an additional ¼ teaspoon of ground clove and ¼ teaspoon of ground nutmeg. The result is slightly sharper but maintains the depth that allspice contributes to the blend.
  • Whole spice version – Replace all ground spices with their whole equivalents and grind fresh in a spice grinder or high-powered blender just before use. Whole spices ground fresh produce the most potent and aromatic version of this blend and are worth the extra five minutes for special occasion baking.
  • Gifting version – Double or triple the recipe and divide into small glass spice jars or weck jars. Add a handwritten label with the blend name and date. Pair with a small jar of Homemade Apple Cider Dutch Oven for a complete cottage kitchen gift set.

Recipe Tips

Use the freshest spices available – Ground spices lose their potency quickly once opened. If the cinnamon, nutmeg, or clove in the spice cabinet has been open for more than a year, replace them before making this blend. Fresh spices make a noticeable difference in the finished aroma and flavor.

Whisk thoroughly before transferring – The spices need to be fully and evenly combined before going into the jar so every teaspoon drawn from the blend has the same ratio of all six spices. Thirty seconds of vigorous whisking in a small bowl is all it takes.

Use a small funnel for transfer – Spooning the blend into a narrow-mouthed spice jar without a funnel guarantees spilled spice on the counter. A small kitchen funnel makes the transfer clean and keeps the full yield in the jar where it belongs.

Label with the date immediately – Homemade spice blends look identical to each other after a few weeks in the spice cabinet. Labeling the jar with the blend name and the date it was made removes all guesswork and makes it easy to rotate older blends out before they lose their potency.

Store away from heat and light – The spice cabinet directly above the stove is the worst possible storage location for any spice blend. Heat and light degrade the essential oils in ground spices quickly. A cool, dark cabinet on the opposite side of the kitchen preserves the blend for the full six months.

Use 1 to 2 teaspoons per recipe – As a general starting ratio, use 1 teaspoon of this blend per standard recipe that calls for individual spices, or 2 teaspoons for a full apple pie filling. Taste and adjust from there — the cardamom and clove in this blend are stronger than a standard cinnamon-only approach so a little goes further than expected.

A white bowl showing the individual measured spices for homemade apple pie spice blend before mixing, with cinnamon, nutmeg, cardamom, and allspice portioned separately, styled with red and green apples and cinnamon sticks on a wood cutting board.
A white bowl of blended apple pie spice with a wooden spoon on a wood cutting board, styled with red and green apples, cinnamon sticks, whole nutmeg, and a fine grater alongside a lace doily.

Instructions

  1. Measure the spices – In a small bowl, measure out 6 tablespoons ground Ceylon cinnamon, 1½ teaspoons ground nutmeg, ½ teaspoon ground allspice, 1 teaspoon ground ginger, 1½ teaspoons ground cardamom, and 1 teaspoon ground clove.
  2. Whisk to combine – Using a small whisk or spoon, stir the spices together vigorously until fully and evenly combined. The finished blend should be a uniform warm brown with no visible streaks of individual spices.
  3. Transfer to a jar – Using a small funnel or a spoon, carefully transfer the spice blend into a clean airtight glass jar or spice jar. Seal the lid tightly.
  4. Label and date – Write the blend name and the date on a label and attach it to the jar immediately. Store in a cool, dark spice cabinet away from direct heat and sunlight for up to six months.

Gifting Ideas

  • Spice Jar with a Recipe Card – Spoon the blend into a small weck jar, tie with a ribbon, and tuck in a handwritten recipe card for homemade apple pie or apple muffins.
  • Apple Pie Spice Oatmeal Kit – A ribbon-tied jar of the blend tucked into a bag of rolled oats with a little card suggesting a ratio and a handful of dried apple pieces for a cozy morning gift.
  • Cottage Autumn Basket – A small basket with a jar of apple pie spice, a jar of homemade pumpkin pie spice, a loaf of sourdough apple bread or a bag of fresh-milled flour, and a handwritten recipe card — a full fall baking gift from the cottage kitchen.
A small glass jar filled with homemade apple pie spice blend and sealed with a silver lid, labeled with a handwritten Apple Pie Spice tag, with cinnamon sticks and apples softly blurred in the background.

Freezing and Storage

  • Spice cabinet – Store the sealed jar in a cool, dark spice cabinet away from the stove and direct sunlight. The blend holds its full potency and aroma for up to 6 months when stored this way.
  • Checking for freshness – Open the jar and smell the blend before using. A fresh, potent aroma means the spices are still at full strength. A flat or dusty smell means the blend has lost its potency and it is time to make a fresh batch.
  • Do not refrigerate or freeze – Ground spice blends do not benefit from refrigeration or freezing and the moisture in the refrigerator can cause clumping and degrade the blend faster than room temperature storage in a sealed jar.
  • Make ahead for gifting – This blend can be made up to 6 months ahead and stored sealed until ready to give. Fill small weck jars or glass spice jars, label with the date, and store in a cool dark cabinet until gifting.

FAQ

This homemade apple pie spice blend uses six ground spices, Ceylon cinnamon, nutmeg, allspice, ginger, cardamom, and clove. Most store-bought versions use three to four spices and rely heavily on Cassia cinnamon. The addition of cardamom and clove alongside Ceylon cinnamon gives this blend a more complex, layered flavor that tastes distinctly different from the standard version in finished baked goods.

Yes, omit the ground cardamom and increase the ground ginger to 1½ teaspoons to compensate for the missing floral complexity. The blend will be slightly more straightforward in flavor but still significantly better than any three-spice store-bought version. The cardamom is what makes this blend distinctive, so it is worth including if it is available in the spice cabinet.

Both blends share cinnamon, nutmeg, and ginger as a base. Pumpkin pie spice typically contains a larger proportion of clove and ginger, which gives it a stronger, more assertive flavor. Apple pie spice leans more heavily on cinnamon and includes cardamom for a floral warmth that pumpkin pie spice does not have. The two can be substituted for each other in most recipes with a slightly different but still delicious result. Read the Easy Homemade Pumpkin Pie Spice for the companion blend worth keeping in the spice cabinet alongside this one.

For 1 teaspoon of apple pie spice, combine ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice. For a closer match to this six-spice blend, add a pinch of ground cardamom and a pinch of ground clove. This substitution works well in a pinch but lacks the depth and complexity of a properly made batch.

Yes, apple pie spice adds a wonderful warmth to savory dishes where the sweetness of cinnamon and the earthiness of allspice work well. Roasted sweet potatoes, a pork or chicken glaze, and butternut squash soup are all worth trying with a pinch of this blend. Use sparingly in savory applications, start with ¼ teaspoon and taste before adding more.

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A white bowl of blended homemade apple pie spice with a wooden spoon, surrounded by red and green apples, cinnamon sticks, and whole nutmeg on a wood cutting board with a lace doily.
5 from 3 votes

Homemade Apple Pie Spice Recipe

Author: Emily Rider
This homemade apple pie spice blends six warm spices including Ceylon cinnamon, cardamom, and clove into a deeper more layered fall blend than any store-bought version. Ready in five minutes and stored in a sealed jar for up to six months.
Print Recipe Rate this Recipe Pin Recipe
Prep:5 minutes
Additional Time:5 minutes
Total:5 minutes
Course: spices
Cuisine: American
Servings: 24 teaspoons (8 Tablespoons)

Ingredients

  • 6 tablespoons ground Ceylon cinnamon 48 grams (Saigon cinnamon works as a substitute)
  • 1½ teaspoons ground nutmeg 4 grams (freshly grated nutmeg gives the most aromatic result)
  • ½ teaspoon ground allspice 1 gram
  • 1 teaspoon ground ginger 2 grams
  • 1½ teaspoons ground cardamom 3 grams
  • 1 teaspoon ground clove 2 grams

Instructions

  1. Measure the spices – In a small bowl, measure out the ground Ceylon cinnamon, ground nutmeg, ground allspice, ground ginger, ground cardamom, and ground clove.
  2. Whisk to combine – Using a small whisk or spoon, stir the spices together vigorously until fully and evenly combined. The finished blend should be a uniform warm brown with no visible streaks of individual spices.
  3. Transfer to a jar – Using a small funnel or a spoon, carefully transfer the spice blend into a clean airtight glass jar or spice jar. Seal the lid tightly.
  4. Label and store – Write the blend name and the date on a label and attach it to the jar immediately. Store in a cool dark spice cabinet away from direct heat and sunlight for up to 6 months.

Notes

Use the freshest spices available – Ground spices lose their potency quickly once opened. If any spice in the cabinet has been open for more than a year, replace it before making this blend. Fresh spices make a noticeable difference in the finished aroma and flavor of the blend.
Whisk thoroughly – The spices need to be fully and evenly combined before transferring so every teaspoon drawn from the jar has the same ratio of all six spices. Thirty seconds of vigorous whisking is all it takes.
Store away from heat and light – A cool dark cabinet away from the stove preserves the blend for the full six months. Heat and light degrade the essential oils in ground spices quickly.
Use 1 to 2 teaspoons per recipe – Use 1 teaspoon as a starting ratio for standard recipes or 2 teaspoons for a full apple pie filling. The cardamom and clove make this blend stronger than a standard cinnamon-only approach so a little goes further than expected.

Nutrition

Serving: 1g, Calories: 7kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.05g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 13mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 6IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 0.2mg

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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.

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2 Comments

  1. I have been looking for a good homemade apple spice recipe. This one is perfect. I am an apple spice fall kind of gal

    Reply

    1. Thank you so much for your kind words! We’re thrilled to hear that you found the perfect apple spice recipe here. There’s something truly magical about apple spice in the fall, isn’t there? 🍏🍂 We hope this recipe brings all the cozy fall vibes to your kitchen. Enjoy every delicious moment!

      Reply