Pumpkin Pie Spice Substitute: Easy Homemade Blend and How Much to Use
Mix your own pumpkin pie spice from cinnamon, ginger, nutmeg and cloves, and learn how much of the blend to use in pies, muffins, breads and cookies.
You can make pumpkin pie spice at home by mixing cinnamon, ginger, nutmeg and cloves. A classic blend is 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg and 1½ teaspoons ground cloves. Use it in a 1-to-1 swap for store-bought pumpkin pie spice in any recipe.
The basic homemade pumpkin pie spice recipe
This makes about ⅓ cup (roughly 40 g) of spice blend, enough for several pies, batches of muffins or loaves of bread.
- 3 tablespoons ground cinnamon (about 24 g)
- 2 teaspoons ground ginger (about 4 g)
- 2 teaspoons ground nutmeg (about 5 g)
- 1½ teaspoons ground cloves (about 3 g)
Whisk everything together in a small bowl until the color is even, then pour it into a clean, dry jar with a tight lid. Label the jar with the date.
Small-batch version for one recipe
If you only need enough for a single recipe, mix these amounts instead:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
This makes about 1½ teaspoons of blend. It is a good amount to replace 1½ teaspoons of store-bought pumpkin pie spice, and it can be doubled or tripled as needed.
How much pumpkin pie spice to use
Most recipes call for a set amount of pumpkin pie spice, and the homemade blend can be used in the same amount. If you are adapting a recipe, these ranges are a reasonable starting point:
- Pumpkin pie (one 9-inch pie): 1 to 2 teaspoons.
- Muffins or quick bread (about 12 muffins or one loaf): 1 to 2 teaspoons.
- Cookies (a batch of about 2 dozen): ½ to 1 teaspoon.
- Cake or cupcakes: 1 to 2 teaspoons.
- Pumpkin-spice coffee, oatmeal or whipped cream: a pinch to ¼ teaspoon.
If a recipe asks for 1 tablespoon of pumpkin pie spice and you only have the individual spices, use 1 tablespoon of the homemade blend. Taste the batter or filling before baking only if the recipe contains no raw eggs or raw flour, and adjust in small steps, because cloves and nutmeg are strong.
No time to blend? Use these single-spice swaps
If you do not want to measure out a jar of blend, you can build the flavor directly in the bowl. For each 1 teaspoon of pumpkin pie spice called for in a recipe, use:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- a small pinch of ground cloves (about ⅛ teaspoon or less)
If you do not have cloves, you can leave them out or use a pinch of allspice instead. Allspice tastes like a mix of cinnamon, nutmeg and cloves, so it works well as a stand-in. If you are missing ginger or nutmeg, use more cinnamon and a little allspice.
Variations on the blend
- Warmer and spicier: add 1 teaspoon ground allspice to the large batch.
- Milder: cut the cloves in half. Cloves are the strongest spice in the mix and can taste medicinal if overused.
- Extra ginger: raise the ginger to 1 tablespoon for gingerbread-style muffins and cookies.
- Cardamom: add ½ teaspoon ground cardamom for a slightly floral, citrusy note.
Whole spices can also be used. Grate whole nutmeg with a fine grater, since fresh nutmeg has a stronger flavor than pre-ground nutmeg. If you use freshly grated nutmeg, start with a little less than the ground amount.
Storage and freshness
Store the blend in an airtight jar in a cool, dark cupboard away from the stove, where heat and steam fade the flavor. Ground spices do not spoil quickly, but they lose their strength over time. For the best flavor, use the blend within about 6 months, and make smaller batches if you only bake with it in fall. If the blend has lost most of its smell when you open the jar, it will taste flat in baked goods and you should replace it.
Always use a dry spoon when scooping from the jar. Moisture can cause clumping and encourage mold.
Troubleshooting
- The baked goods taste bitter or medicinal: too much cloves or nutmeg. Cut those spices back and check your measurements.
- The flavor is weak: old spices. Check the dates, and use fresher cinnamon and ginger.
- The blend is clumpy: moisture got in. Sift the blend, or make a new batch and keep the lid tight.
- The spice looks speckled in the batter: mix the dry ingredients well, and whisk the spices into the flour before adding the wet ingredients.
Quick answers
Can I use apple pie spice instead of pumpkin pie spice?
Yes, in most recipes. Apple pie spice usually has more cinnamon and often cardamom, with less ginger and cloves. The flavor will be a little brighter and less earthy, but it works as a 1-to-1 swap.
Is pumpkin pie spice the same as allspice?
No. Pumpkin pie spice is a blend of several spices, while allspice is a single spice made from a dried berry. Allspice tastes like a mix of cinnamon, nutmeg and cloves, which is why it can stand in for the blend in a pinch.
Does pumpkin pie spice contain pumpkin?
No. The name refers to the spices traditionally used in pumpkin pie. The blend has no pumpkin in it.
Can I make the blend without cloves?
Yes. Leave out the cloves, or replace them with a pinch of allspice. The flavor will be slightly less intense but still suitable for pies, breads and muffins.
