Homemade Pumpkin Pie Spice

by Beth - Budget Bytes
5 from 5 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

The other day I decided to take a look at the “freshness” date on my pumpkin pie spice… Let’s just say that it probably hasn’t been fresh for quite some time. I swear I just bought that spice yesterday, but that’s not really possible unless yesterday was 2010. So, instead of buying a whole knew bottle that would live in the back of my pantry for the next three years, I decided to whip up my own batch of Homemade Pumpkin Pie Spice.

Originally posted 9-1-2013, updated 10-10-2020.

A small wooden bowl with spices, surrounded by pinecones, pumpkins, and leaves

So whether you just want to make your homemade pumpkin pie spice fresh when you need it, or you can’t find the store bought version in your area, you can use this recipe and formula to make as much or as little as you need, when you need it.

Adjust the Batch Size

The recipe below makes about a half cup of pumpkin pie spice, which you can keep in a sealed tight container for about a year. To make a smaller quantity, just adjust the number in the “servings” box below and all the ingredients will automatically adjust, or just follow an approximate ratio of 8:2:2:2:1 (cinnamon, ginger, allspice, nutmeg, clove).

How to Use Homemade Pumpkin Pie Spice

Thanks to the popularity of the notorious PSL (pumpkin spice latte), adding pumpkin pie spice to just about anything is game these days. Try adding your homemade pumpkin pie spice to:

  • muffins
  • pancakes
  • smoothies
  • oatmeal
  • cookies
  • granola
  • coffee creamer
  • sprinkle a little on your coffee grounds before brewing
  • vanilla yogurt
  • cream cheese
  • homemade ice cream
  • banana bread

Does Pumpkin Pie Spice Expire?

Like all dried herbs and spices, the potency of this spice mix will slowly degrade over time. The freshness of this homemade pumpkin pie spice is only as good as the oldest ingredient used, so make sure all your spices are nice and fresh before preparing this blend. Once combined, store the homemade pumpkin pie spice in an air-tight container, away from sunlight, for about one year.

Share this recipe

Homemade Pumpkin Pie Spice

5 from 5 votes
Make your own homemade pumpkin pie spice from scratch as needed for all of your fall recipes.
Overhead view of a small wooden bowl with spices
Servings 7 Tablespoons
Prep 5 minutes
Total 5 minutes


  • 4 Tbsp ground cinnamon ($1.20)
  • 3 tsp ground ginger ($0.30)
  • 3 tsp ground nutmeg ($0.30)
  • 3 tsp ground allspice ($0.30)
  • 1 tsp ground cloves ($0.10)


  • Stir together all of the spices in a bowl until well combined. Store in an air-tight container away from direct sunlight for up to one year.

See how we calculate recipe costs here.


Serving: 7TbspCalories: 9.48kcalCarbohydrates: 1.61gProtein: 0.18gFat: 0.44gSodium: 1.61mgFiber: 0.53g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

spices in a wooden bowl half stirred

Share this recipe

Posted in: , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. My brothers wife made pumpkin spread for me recently and I was hooked. I said to her…”do you know what the best thing is in your pumpkin spread? She said, no, what? I answered, “my spoon!!” “Yum”😋

  2. If you split the recipe in half it will fit in your expired Pumpkin Spice jar! I dumped out the old and added the new. Thank you for the great recipe! Pumpkin Bars coming soon..

  3. I tried to buy some and none could be found even at Walmart!!!!! I have cloves cinnamon allspice and nutmeg where do I go from here? I need 4 tsp FIR MY RECIPE

  4. Pumpkin pie spice is something I use once in a blue moon, so of course I didn’t have any on hand when I went to make Monti’s pumpkin bread. XD

    This came out wonderful – just the right level of warm spiciness, and so easy to make with spices I already had lying around.

  5. Your article and calculator don’t match. It says 8:2:2:2:1 in the article, but it is really 12:3:3:3:1. Which one is it?

    1. It’s 12:3:3:3:1 or 8:2:2:2:.67, but it’s very difficult to measure small fractions of teaspoons when reducing the recipe. So, I provided the smaller ratio and rounded up to 1 for the cloves for convenience. The difference will not have a massive impact on the overall flavor. It’s fairly flexible, which is why I said to use an approximate ratio of 8:2:2:2:1.

    2. The 8:2:2:2:1 is an approximate ratio. If you are using the calculator, follow the calculator. XOXO -Monti

  6. Some pumpkin pie spice has sulfites an it’s nice to see other suggestions from substitutions to modifications.