Easy to Make: Pumpkin Pie Spice

Make Your Own Pumpkin Pie Spice

With it now officially being Autumn in the Northern Hemisphere (and at Starbucks), I know that a lot of people will be doing a lot of baking with pumpkin. One of the ingredients that very often accompanies pumpkin is pumpkin pie spice. But, don’t fret, you don’t need to run out and buy an expensive little tin of pumpkin pie spice, you can easily make your own from spices that you may already have in your pantry at home! The smells of cinnamon, nutmeg, ginger, allspice and cloves is enough to warm your house by 5 degrees on a chilly day. Don’t believe me? You’ll just have to try it yourself then!

Easy to Make: Pumpkin Pie Spice
Instead of buying Pumpkin Pie Spice in the store, use some commonly stocked spices to mix your own.
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  1. Measure all spices into a small jar. Place the lid on the jar and shake, shake, shake until all of the spices are well blended.
  2. This recipe can be multiplied for a larger batch, or cut in half for a smaller amount.
  3. Store in an airtight container in a dark, dry place. Use in any recipes calling for "Pumpkin Pie Spice".



19 Responses to Easy to Make: Pumpkin Pie Spice

  1. nancy@skinnykitchen.com September 27, 2011 at 12:26 pm #

    I love pumpkin spice and use it so much this time of year. Love the idea of making your own too!

    • Jeanine September 30, 2011 at 6:58 am #

      Much cheaper to make your own, and if you don’t like one thing, either omit it or decrease the amount! :)

  2. Felicia September 27, 2011 at 4:52 pm #

    It was fate…..I needed this and you posted it today! Thanks so much for sharing – pumpkin doughnuts coming up!

    • Jeanine September 30, 2011 at 6:58 am #

      Perfect timing! :) Hope you enjoyed those donuts!

  3. Cassidy September 28, 2011 at 8:13 am #

    I was going to make pumpkin cupcakes today and I’ll be using your pumpkin pie spice mixture for sure! I always prefer to make my own rather than spending the money on a tiny little tin. Thanks

    • Jeanine September 30, 2011 at 6:58 am #

      You’re very welcome!

  4. Charlotte Moore September 28, 2011 at 9:45 am #

    Is it possible to use Jules G F Flour instead of the rice flour, potato flour, and tapioca flour?

    • Tamara September 28, 2011 at 10:30 am #

      Hey, Charlotte. Jules GF flour is a great mixture, but you don’t want to replace individual ingredients with it. If the recipe calls for a mixture of flours/starches, it’s probably a great idea. However, if the recipe only calls for an individual ingredient such as tapioca starch or brown rice flour, there’s probably a reason for that, so I wouldn’t do it. But really, we’re all in this together, so let us know if something works or doesn’t. By the way, I didn’t clear this with Jeanine, I just threw this answer out there, so I hope she forgives me for just contributing…

      • Jeanine September 30, 2011 at 6:59 am #

        Wonderful response, Tamara!
        I do use an all-purpose gluten free flour blend on a lot of recipes. With those, I believe you could switch out for Jules flour without a problem.

  5. Tamara September 28, 2011 at 10:24 am #

    I often wondered exactly what was in “pumpkin spice” but I never really thought it through…thanks for this! I can hardly wait to make some waffles (or anything else I like with pumpkin, ’cause it’s a staple around my house this time of year)!

    • Jeanine September 30, 2011 at 7:00 am #

      Mmm… Pumpkin Waffles. I think I need to make those again SOON! (maybe supper tonight) 😉

  6. Friedl September 28, 2011 at 12:36 pm #

    Thank you for this post, it’s really useful to me as “pumpkin pie spice” is nowhere to be found in Belgium..

    Now all I need is some pumpkin ! 😀

    • Jeanine September 30, 2011 at 7:00 am #

      Good luck on the pumpkin hunt! :)

  7. InTolerantChef September 28, 2011 at 7:23 pm #

    Pumpkin is used so differently over here, mostly baked in chunks with roasts, or as a gorgeous silky soup. The only ‘tradditional’ baked good recipe with it is scones. I think it should be put in everything it’s so yummy, and the spice mix sounds great.

    • Jeanine September 30, 2011 at 7:01 am #

      Interesting how it is used differently in different places. I’ve tried a pumpkin soup once, wasn’t a fan. I prefer my pumpkin baked in, and loaded with the spices. :)


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