My homemade pumpkin spice mix takes minutes to make and is great in lattes, cookies, bars, pies, and more! Simply combine all of the ingredients into a container, shake, and it’s ready to go.
Love it? Try my homemade chai spice blend!
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❤️ Why You’ll Love This Recipe
- It’s quick and delicious. My recipe uses already ground spices, so all you have to do is mix everything together in a container. Then, it’s ready for all of your pumpkin pie spice recipes, whether it’s for drinks or desserts! 🙂
- It makes the best gift. I love making a HUGE batch of this, splitting it into small jars, and gifting it to my friends before the Fall begins!
- The recipe is completely versatile. Feel free to play around with the ratios! For example, if you want something more spiced-forward, add a bit more black pepper and ginger!
Ingredients
To make homemade pumpkin pie spice from scratch, you’ll need the following ingredients:
My pumpkin pie mix includes cinnamon, cloves, ginger, nutmeg, allspice, and black pepper.
If you want a slight licorice flavor, you can also add a bit of ground anise or fennel.
For the full list of ingredients and measurements, see the recipe card below.
How to Make Homemade Pumpkin Pie Spice Mix
Add everything to a container and whisk to fully mix. Alternatively, close container and shake to combine!
For full instructions, see the recipe card below.
Ways I Enjoy My Pumpkin Pie Spice Blend
- Homemade lattes! First, I heat and froth 1 cup of milk with 0.5-1.0 teaspoon of pumpkin pie mix, which blooms the spices and enhances the flavor. Then, I steep the hot pumpkin pie spice-infused milk with a bag of earl grey or plain black tea, and mix in about 1 tablespoon of maple syrup or honey. If I want more caffeine, I add a shot of espresso!
- In baking, I’ll add 1.5-2 tablespoons of pumpkin spice to my wet ingredients. Think pumpkin cookies, pumpkin cinnamon rolls, pumpkin blondies! Yum!
Storage
Store pumpkin spice blend in an airtight container at room temperature for up to 2 years.
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Thank you so much! -Bianca ❤️
📖 Recipe
Pumpkin Pie Spice Mix
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Equipment
Ingredients
- 4 tablespoons (32 g) ground cinnamon
- 3 tablespoons (15 g) ground ginger
- 1 ¼ teaspoons (2.5 g) ground nutmeg
- 1 ½ teaspoons (3 g) ground cloves
- 1 ½ teaspoons (3 g) ground allspice
- ⅛ teaspoon (0.25 g) ground black pepper
Instructions
- In a small to medium storage container, add all of the ingredients: 4 tablespoons (32 g) ground cinnamon, 1 ½ teaspoons (3 g) ground allspice, 3 tablespoons (15 g) ground ginger, 1 ¼ teaspoons (2.5 g) ground nutmeg, ⅛ teaspoon (0.25 g) ground black pepper, and 1 ½ teaspoons (3 g) ground cloves.
- Whisk to combine, or close container and shake. Keep sealed in a dry spot at room temperature for up to 2 years. Enjoy!
Notes
- Homemade lattes! First, I heat and froth 1 cup of milk with 0.5-1.0 teaspoon of pumpkin pie mix, which blooms the spices and enhances the flavor. Then, I steep the hot pumpkin pie spice-infused milk with a bag of earl grey or plain black tea, and mix in about 1 tablespoon of maple syrup or honey. If I want more caffeine, I add a shot of espresso!
- In baking, I’ll add 1.5-2 tablespoons of pumpkin spice to my wet ingredients. Think pumpkin cookies, pumpkin cinnamon rolls, pumpkin blondies! Yum!
