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.
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:
- 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.
Homemade Pumpkin Pie Spice
- 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.
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
Quarter the recipe and skip the ginger and cloves. XOXO -Monti
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.
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?
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.
The 8:2:2:2:1 is an approximate ratio. If you are using the calculator, follow the calculator. XOXO -Monti
Some pumpkin pie spice has sulfites an it’s nice to see other suggestions from substitutions to modifications.