Standing in the baking aisle in late October, staring at an empty shelf where the fall spices used to be and having a mild internal panic attack about a batch of cookies I promised to bake is exactly what led to this pumpkin pie spice recipe.
That is the exact moment I realized I could just make my own. It turns out that making a homemade spice blend is ridiculously simple and actually tastes way better than the stale jars sitting on supermarket shelves since 2019. Plus, throwing together this diy pumpkin spice mix makes you feel incredibly domestic for exactly two minutes of actual effort. Here is exactly how I do it.
Why You’ll Love This Recipe
- It takes two minutes. If you know how to use a measuring spoon and a whisk, you are already overqualified for this job.
- You control the flavor. Hating cloves means using less, and wanting more cinnamon means going wild, since it is your kitchen.
- It saves you money. You probably already have all these jars sitting in your pantry right now.
- It makes a great gift. Putting this easy fall spice blend recipe in a cute jar suddenly makes you look like you have your life together.
Tools You’ll Need
Nothing fancy, I promise.
- Mixing bowl. Just a small one, unless you are making enough to supply a neighborhood bakery.
- small funnel Trust me, trying to pour fine dust into a tiny jar without one is a fast track to a sneeze attack and a messy counter.
- Whisk. A tiny one is cute, though a fork works just as well if you do not feel like doing dishes.
Ingredients
- 3 Tablespoons ground cinnamon – The backbone of the whole operation.
- 2 teaspoons ground ginger – Check the date on this one, ginger loses its punch faster than you think.
- 1 and 1/2 teaspoons ground nutmeg – Adds that cozy, warm feeling.
- 1 teaspoon ground cloves – Very strong, do not accidentally pour a tablespoon in unless you want your mouth to go numb.
- 1 teaspoon ground allspice – Allspice is actually a single dried berry, not a mix of all spices, which blew my mind the first time I learned it.
- pinch ground black pepper – Yes, pepper. It is the secret ingredient that makes homemade pumpkin pie spice from scratch taste like magic.
How To Make Pumpkin Pie Spice
Do not blink, or you might miss the entire process.
- Whisk the spices: Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps – if a tiny clump survives, that is between you and the bowl, nobody else needs to know.
- Jar it up: Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier, but a piece of parchment paper rolled into a cone also works if you like living on the edge.
- Store it: This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates. Buy them all at once to ensure equal freshness, or just use what is in your pantry and pretend you did.
♥ The Misfit Tips!
- Check your expiration dates. Making a huge batch using a jar of cloves from three apartments ago once tasted like literal dust, so giving your spices a sniff test before mixing stays essential.
- The black pepper stays non-negotiable. It sounds weird, but it adds a tiny bit of heat that cuts through the sweetness of baked goods and completely changes the game.
- Make a double batch. You will blow through this stuff faster than you think once you realize you can put it on pancakes, yogurt, and roasted sweet potatoes.
Make it yours
- Cardamom version. You add a quarter teaspoon of ground cardamom for a brighter, floral twist on this easy fall spice blend recipe.
- Extra warmth version. You increase the nutmeg and allspice slightly for a deeper, cozier profile in this diy pumpkin spice mix.
How to Store
❤
- Fridge. No need, since the humidity in the fridge can actually cause the spices to clump up and lose flavor.
- Freezer. No. Just keep it at room temperature in a dry place.
- Reheat. Not applicable here, just toss it straight into your recipes.
- Storage note. Light and heat are the enemies of ground spices, so storing this in a cute jar right next to your stove, no matter how aesthetic it looks, degrades the flavor over time.
Homemade Pumpkin Pie Spice
This pumpkin pie spice recipe proves that a genuinely impressive fall staple can come together with nothing more than a small bowl, a whisk, and a few pantry jars. This homemade pumpkin pie spice from scratch relies on balanced ratios and a secret pinch of black pepper to avoid the flat, one-note flavor that ruins so many other store-bought blends. Whether sprinkled over toast or mixed into cookies, this easy fall spice blend recipe earns a permanent spot in the regular rotation.
Ingredients
Equipment
Method
- Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.
- Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier.
- This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.