Homemade Pumpkin Pie Spice

Homemade Pumpkin pie spice: 5 ingredients and less than 5 minutes is all you need to make this super simple, money-saving recipe! Use it in your pumpkin pie, cookies, bars, bread… and anything else that you can think of. This is one of the MOST necessary fall recipes! One of the easiest places to use this blend is breakfast. Just adding pumpkin to pancake mix along with a teaspoon of this spice turns a plain box into something that actually tastes like fall. It’s also what goes into my French toast with pumpkin puree, where a teaspoon of the blend goes straight into the custard.

If we’re talking fall we’re talking pumpkin pie spices! Often these spices tend to be a tad bit overpriced… I mean come on, you know what I’m talking about, those teeny tiny $5 containers of pumpkin pie spice from the store often only give you about 2-3 tablespoons maximum.

Well… I don’t personally like that! I use way too much pumpkin spice and I would have to continuously run to the store to grab more of those overpriced little things.

A couple years ago I did some research online, and was able to find a super simple recipe for how to make your own Homemade Pumpkin Pie spice and of course it’ll save you a couple of bucks as well!

To make this recipe I did some research and looked back in my pastry internship notebook to find the perfect blend for the of so famous fall flavor.

So, I knew it was going to contain cinnamon, ginger, all spice, nutmeg, and clove. Some a little more than other buts this is pretty much it!

Personally, I didn’t even need to go to the store because I already had all these spices at home in my pantry.

How do you make this pumpkin pie spice?

Literally all you have to do is put everything in a bowl and whisk whisk whisk until everything is well incorporated together, and tada! DONE…

This recipe will make about 5.5 tablespoons. It also goes into the spiced drizzle on the glaze for my Starbucks pumpkin scones, which is the recipe where fresh spice makes the most obvious difference, because that glaze is never baked.

I go through a jar of this every fall. It’s what I use in my Crumbl pumpkin pie cookies, and the difference against store bought is obvious in something that isn’t baked. The first thing I make with a fresh batch every year is my copycat Starbucks pumpkin spice sauce, where the difference between fresh spice and a jar that has been open since last October is genuinely noticeable. It also stands in for the four separate spices in my moist pumpkin banana bread. Use about 4 teaspoons of the blend.

Once you have a jar mixed up, put it to work. My small batch pumpkin donuts that use this blend are the fastest way to taste the difference against store bought, and a full tablespoon of it gets bloomed in melted butter in my domed pumpkin chocolate chip muffins. It also works in my pumpkin pie crisp with oats, where 2 teaspoons of the blend replaces the four separate spices in the filling.

Recipe for Pumpkin Pie Spice

Make sure to check out some of the most related articles here on the blog! my two favorite ones are the 4 secrets to making the best pie/tart shells! This blend is what I use in my copycat Panera pumpkin muffies, and my baked pumpkin donuts and it’s the fastest way to see how much better homemade spice tastes. It’s also what I reach for in my pumpkin pie bars with shortbread crust when I don’t feel like measuring out four separate spices.