If your store skipped pumpkin pie spice or the tiny jar costs more than it should, make your own and move on with dinner. This warm blend leans on cinnamon, allspice, ginger, nutmeg, cloves, and cardamom so you can scoop exactly what you need for pies, pancakes, lattes, muffins, and every other pumpkin situation that shows up once the leaves start acting dramatic.
Each of the pumpkin pie spice seasoning blends below use completely ground spices. These can be purchased in bulk for pennies at whole foods and natural foods stores. This is generally how we purchase our spices, in bulk.
Unlike the little grocery bottle, this pantry version makes a useful batch instead of three sad teaspoons. It gives you the same sweet, warm spice profile you want in fall baking, and it works especially well in recipes like Pumpkin Pie Spice Coffee Creamer Mix, Gluten-Free Pumpkin Spice Pancake Mix, and Pumpkin Spice Coffee Creamer.
Stored airtight in a cool, dark, dry cabinet, ground spice blends keep best quality for about 2 to 3 years. That shelf-life estimate comes from the normal storage range for ground spices, but your blend is usually at its best when the spices still smell lively and strong. If you open the jar and it barely smells like anything, it is not haunted, it is just time to mix a fresh batch. For storage basics, see this University of Delaware Cooperative Extension guide to using herbs and spices.
Pumpkin Pie Spice Recipe
You’ll Need:
- 1/4 cup ground cinnamon
- 1 tablespoon ground allspice
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
Measure the spices into a small bowl or directly into a clean jar, then stir or shake until the color looks even all the way through. Seal it tightly and label the jar, because cinnamon with ambitions has fooled better people.
Expert tip: Shake the jar before each use if it has been sitting a while. Fine spices settle by weight, so a quick shake keeps the first spoonful from being all cinnamon and the last one all attitude.
To Use:
Use this homemade pumpkin pie spice anywhere a recipe calls for pumpkin pie spice, at a 1:1 ratio. A full batch makes about 20 teaspoons, or roughly 6 tablespoons plus 2 teaspoons, so you will have enough for several pies, quick breads, cookies, or coffee drinks without running back to the store.
This blend tastes right at home in pumpkin pie, pumpkin bread, baked oatmeal, waffles, spice cookies, and streusel toppings. It also pulls its weight in savory dishes that use winter squash or sweet potatoes, so you are not stuck saving it only for dessert.
Store the finished blend in an airtight jar in a cool, dry, dark cabinet for an estimated 2 to 3 years for best quality. Keep the jar away from the stove, dishwasher steam, and sunny windows, since heat, moisture, and light fade ground spices faster than most people realize.
Notes: This is the larger make-ahead blend. If you only need a small amount for one recipe, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cardamom to make about 1 1/4 teaspoons.
How to Use Pumpkin Spice Mix
Now.. here are a few very tasty recipes that call for pumpkin pie spice mix:- 2 Ingredient Pumpkin Muffins
- Pumpkin Bourbon Pancakes
- Pumpkin Crunch
- Caramelized Pumpkin Sticky Buns
- Copycat Starbucks Pumpkin Latte
- Double Layer No Bake Pumpkin Pie
- No Bake Pumpkin Tiramisu (Chocolate Cheesecake Bars)
- Super Fast Pumpkin Cream Pie
- Pumpkin Cream Dream Dip
- Pumpkin Pie Blizzard
- Pumpkin Pudding
- Pumpkin Spice Coffee Creamer
- Pumpkin Spice Raisin Buttermilk Scones
- Gluten Free Pumpkin Pie Frosty
- Gluten Free Pumpkin Spice Pancake Mix
- Impossible Pumpkin Pie Recipe (Makes it’s own crust!!)
- Low Fat Pumpkin Cheesecake
💸 Budget101® Price Breakdown: Pumpkin Pie Spice
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Ground cinnamon |
$1.27 |
1/4 C. |
$0.56 |
|
Ground allspice |
$2.48 |
1 T. |
$0.30 |
|
Ground ginger |
$1.24 |
1 1/2 t. |
$0.08 |
|
Ground nutmeg |
$2.48 |
1 1/2 t. |
$0.17 |
|
Ground cloves |
$2.98 |
1 t. |
$0.15 |
|
Ground cardamom |
$6.98 |
1 t. |
$0.25 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$1.51 |
👨👩👧👦 Cost Per Serving |
$0.08 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Pumpkin Pie Spice
Absolutely. Use it at a 1:1 ratio anywhere a recipe calls for pumpkin pie spice, so 1 teaspoon of the bottled blend becomes 1 teaspoon of this mix. The flavor may taste a touch bolder because this version includes cloves and cardamom, which is not a problem unless you already know the recipe runs heavy on spice.
Leave it out and keep going. Cardamom adds a lightly floral note, but the cinnamon, ginger, nutmeg, allspice, and cloves still give you a solid pumpkin pie spice blend. If you skip it, the mix will taste a little more traditional and a little less fancy.
You will get about 20 teaspoons total, which works out to roughly 6 tablespoons plus 2 teaspoons. That is enough for about six pumpkin pies if each pie uses 1 tablespoon, or twenty smaller recipes that call for 1 teaspoon each.
Use a small glass spice jar or mason jar with a tight-fitting lid. You want as little extra air space as possible, because repeated exposure to air dulls the aroma faster. A jar in the pantry beats a cute bottle beside the stove every single time.
Moisture is usually the culprit. Steam from a pot, a damp measuring spoon, or storing the jar near the stove can make ground spices cake up. Break up small clumps by shaking the jar, but if the blend smells musty instead of warm and fragrant, toss it and start fresh.
Yes, and this recipe scales cleanly. Double everything for about 40 teaspoons or triple it for about 60 teaspoons. Just use a larger bowl than you think you need so the spices mix evenly instead of streaking like a half-finished paint sample.
Rub a pinch between your fingers and smell it. Fresh spice should smell warm and obvious right away. If the aroma is faint, dusty, or flat, the blend is past its prime and you will need more of it to get the same flavor in baking.
You sure can. Try it in apple crisp, banana bread, oatmeal, waffles, French toast, roasted sweet potatoes, or whipped cream for coffee drinks. It is really a warm baking spice blend with good branding, not a pumpkin-only rule.
Make the small version instead of a whole jar. Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, and 1/8 teaspoon cardamom for about 1 1/4 teaspoons. That gives you enough for one recipe with a little wiggle room, which is handy when measuring tiny amounts is being rude.
Close, but not identical every time. Commercial blends often focus on cinnamon, ginger, nutmeg, and allspice, while this version also uses cloves and cardamom for a deeper flavor. In most baked goods, that means warmer aroma and a slightly more complex finish, not a dramatic change.
Instagram it, tag it, and mention @Budget101com so we can see your homemade spice stash.
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🖨️ Print-Friendly Pumpkin Pie Spice
Pumpkin Pie Spice
Ingredients
- ¼ cup ground cinnamon
- 1 tablespoon ground allspice
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
Equipment
Instructions
- Measure the cinnamon, allspice, ginger, nutmeg, cloves, and cardamom into a small bowl or clean jar.
- Stir or shake until the spices are evenly combined.
- Transfer to an airtight spice jar if needed and seal tightly.
- Use in any recipe that calls for pumpkin pie spice.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Store in an airtight container in a cool, dark, dry place for an estimated 2 to 3 years for best quality.
Prep time is an estimate based on measuring and mixing the spices.
I love pumpkin spice in coffee, but it does not mix well. How would you turn this into a syrup?