- 3 Tablespoons (21g) ground cinnamon
- 2 teaspoons (5g) ground ginger
- 1 and 1/2 teaspoons (4g) ground nutmeg
- 1 teaspoon (3g) ground cloves
- 1 teaspoon (2g) ground allspice
- pinch ground black pepper (small pinch, less than 1/8 teaspoon)
- 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.
- You can use this homemade pumpkin pie spice as a 1:1 substitution in any recipe that calls for store-bought pumpkin pie spice. If a recipe calls for ground cinnamon AND some or all of the other spices used in this blend, you can total the amount and use this pumpkin pie spice instead. For example, my pumpkin bread uses 2 and 3/4 teaspoons total of spices, so you can use 2 and 3/4 teaspoons of this pumpkin pie spice.
- The weight measurements listed are approximate, as spices weigh so little that a digital kitchen scale may not even register them. For best results, use a set of measuring spoons to measure the spices.
Keywords: pumpkin pie spice