Homemade Pumpkin Pie Spice

Find out how to make your own pumpkin pie spice and why it’s better than store-bought pie spice.

How and Why to Make Your Own Pumpkin Pie Spice

Pumpkin pie spice is everywhere. Pumpkin spice lattes, cookies, M&M’s, face wash, lotion … You get the picture. Why all all the hype? We think it’s because pumpkin pie spice is a mix of some seriously comforting spices.

Pumpkin pie spice is found in every spice aisle. Let’s break down the mystery spice blend. There’s four common spices that make the blend. Cinnamon, ginger, allspice and nutmeg. Some people (me!) throw in a bit of cloves. And some people (not me!) add mace. That’s it.

You can absolutely buy pumpkin pie spice at the grocery store. Nobody will judge you. Promise. But I think it’s better to make your own. Why? It’s all about customization, baby. If you don’t like nutmeg (a lot of people don’t), you don’t have to put any in. If you’re in love with cinnamon, you can add extra. Go for it and give it a try. I’m giving you my favorite version here but feel free to adjust to your liking.

Oh wait, before you start making your fabulous spice blend, make sure your spices are fresh. According to McCormick there are three ways:

1) Look at the color. If it’s faded, it’s lost some flavor.

2) Spices should be aromatic, so take a whiff. If you can’t smell the goodness, then toss them.

3) Taste them. If it doesn’t taste fresh and strong, then it isn’t.

Fresh spices make the best blends. Ground spices usually keep for three years in an airtight container.

OK, here’s my recipe for Homemade Pumpkin Pie Spice, but feel free to change it up to your taste.

Homemade Pumpkin Pie Spice with Cloves

Yield: 7 teaspoons

Prep Time: 2 minutes

Cook Time: 0 minutes

Total Time: 2 minutes


  • 4 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves


  1. Measure all ingredients into a small mason jar. Shake it up. Seal it tightly with the lid.
This post originally appeared in November, 2015 and was revised and republished in November, 2016.

Amy Bowen

Amy had no clue how to cook until she became the food reporter for a daily newspaper in Minnesota. At 25, she even struggled with boxed mac and cheese. These days, Amy is a much better cook, thanks to interviewing cooks and chefs for more than 10 years. She even makes four cheese macaroni and cheese with bacon, no boxed mac in sight. Amy is also on the editorial team at The Cookful.