Looking for a homemade pumpkin pie spice substitute? My easy recipe takes just 5 minutes, uses spices you probably already have in your pantry, and works as a 1:1 replacement for store-bought pumpkin pie spice!
So the next time you're in the middle of a recipe and think, "Oh no, I don't have pumpkin pie spice!" don't worry. Whether you need just a teaspoon or a whole jar for fall baking, I've got you covered!
Quick Answer: Don't have pumpkin pie spice? Mix your own pumpkin pie spice substitute. For the equivalent of 1 teaspoon, combine ¾ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, a generous pinch of allspice, and a tiny pinch of cloves. It makes about 1¼ teaspoons, so measure out 1 teaspoon.
For a full batch, keep reading for the recipe below.
What Can You Use in Place of Pumpkin Pie Spice?
Pumpkin pie spice is literally just a blend of popular warm spices that typically includes cinnamon, ginger, nutmeg, allspice, and cloves. Some blends also include cardamom and a pinch of black pepper for extra depth. Both are optional in my recipe.
You can easily make your own pumpkin pie spice mix in minutes by combining these common spices.
❤️ Why You'll Love My Recipe
Before I became a chef, I used to buy pumpkin pie spice all the time. But then I discovered just how easy it was to make my own! Now, I can't imagine going back to store-bought.
- Full of aromatic fall flavor: I'm not a big fan of clove-heavy mixes. Too much clove tastes bitter and almost medicinal, so I keep it to a minimum. Instead, I use a little extra ginger to add warmth and balance the sweetness of pumpkin desserts.
- My favorite extras: I love cardamom for its floral, citrusy notes. It's one of my favorite spices to use in pumpkin recipes, chocolate desserts, and lattes! A pinch of black pepper adds a subtle kick, too. Both spices are completely optional.
- It's fresher: Using fresh spices makes all the difference. Two-year-old pumpkin spice powder that's been sitting in the cupboard simply can't compete with a homemade blend made with fresh, aromatic spices.
- Easy to customize: Want a spicier blend? Add more ginger. Prefer something milder? Reduce the cloves or allspice. That's the beauty of making your own pumpkin spice blend!
If you need some inspiration, check out my collection of vegan pumpkin desserts and vegan fall desserts.
I also use this pumpkin spice blend in my vegan pumpkin muffins, vegan pumpkin loaf, and no-bake vegan pumpkin cheesecake!
Ingredient Notes
- Cinnamon: Ground cinnamon provides warmth and sweetness. Its familiar flavor makes it a favorite in many fall dishes, creating a comforting base.
- Ginger: This zesty spice adds brightness and a gentle kick. With its slightly sweet and spicy notes, ginger is perfect for complementing sweetness and adding more warmth.
- Nutmeg: Nutmeg brings an earthy depth and nuttiness. I use it in moderation because its strong flavor can quickly dominate.
- Allspice: Allspice has warm, slightly sweet notes that contribute to the complexity of the spice blend. Despite the name, it's a single spice, not a mixture.
- Cloves: Cloves are known for their strong, aromatic flavor. A little goes a long way, which is why I use just a small amount in my recipe.
- Cardamom (Optional): While ground cardamom is not as common in traditional pumpkin pie spice recipes, it introduces subtle floral and citrusy notes that add depth.
- Black Pepper (Optional): This spice might seem unusual, but a pinch of black pepper adds a touch of warmth and a gentle kick. I love how it complements the ginger and cardamom, but you can leave it out.
How to Make Homemade Pumpkin Pie Spice
Making homemade pumpkin pie spice mix is ridiculously easy. I promise, once you give it a try, you'll wonder why you haven't been doing it all along.
My homemade classic pumpkin pie spice recipe uses these exact ingredient ratios:
- 3 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1½ teaspoons ground nutmeg
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom (optional)
- Pinch of black pepper (optional)
To make, I gather all my spices and measure each one, putting them into a small mixing bowl. Then I grab a whisk and stir the pumpkin spice mixture together until fully blended.
And that's it! You've got a pumpkin pie spice substitute ready to go! Just store it in an airtight container in a cool, dark place.
My full recipe makes approximately 5 tablespoons of pumpkin pie spice with the optional cardamom and black pepper, so you'll have plenty for several recipes.
✏️ Recipe Card! Scroll down to the bottom of the post for the full printable recipe card and instructions.
What If I Only Need 1 Teaspoon or 1 Tablespoon?
Only need a quick sub for pumpkin pie spice? No problem. Every row in this chart is my full recipe scaled down. Just find the amount your recipe calls for, mix that batch, then measure out what you need.
🌟 Good to Know: The measurements follow my original recipe ratios, with a little rounding to make smaller batches easier. Each batch makes slightly more than you need, so mix the spices together first, then measure out the amount your recipe calls for.
👩🍳 Chef's Tip: Measuring tiny pinches isn't as accurate, so if you bake with pumpkin pie spice often, I recommend making the full batch for the most consistent flavor.
Missing a Spice? Here's What You Can Use Instead
One of the best things about making my recipe for homemade pumpkin pie spice is that you can adjust it based on your taste and what you have in your pantry.
You don't necessarily need every spice to make a good pumpkin spice substitute. Here's what I recommend if you're missing an ingredient.
- No allspice: Just leave it out! Cinnamon, ginger, nutmeg, and cloves will still make a flavorful blend.
- No ginger: You can skip it and add a little extra cinnamon. The mixture will be milder and won't have quite the same spicy kick.
- No cloves: Simply leave them out. Cloves are strong, and the remaining spices still provide plenty of warmth without them.
- No nutmeg: Try adding a small pinch of extra allspice. It won't taste exactly the same, but it will help replace some of that warm, nutty flavor.
- No cinnamon: This one's trickier because cinnamon makes up most of the blend. If you have apple pie spice, use that instead. Otherwise, the remaining spices won't give you the same classic pumpkin pie spice flavor.
- Only have cinnamon: You can use cinnamon on its own in a pinch. Start with about ½ to ¾ teaspoon of cinnamon for every teaspoon of pumpkin pie spice your recipe calls for. The flavor won't be as complex, but it works in many baked goods.
Can I Use Apple Pie Spice or Chai Spice Instead?
Yes! Both can work as alternatives to pumpkin pie spice, but they have slightly different flavor profiles.
Apple pie spice is one of the closest substitutes because it typically contains cinnamon, nutmeg, and allspice. You can generally use it as a 1:1 replacement for pumpkin pie spice, although the exact flavor depends on the blend.
Chai spice is another decent substitute for pumpkin pie spice, especially in muffins, quick breads, and cakes. Chai blends often contain cardamom, ginger, cloves, and black pepper, so they can have a stronger flavor. I'd start with a little less and adjust to taste.
If you love warm spices as much as I do, you should check out my homemade masala chai spice blend too!
Expert Tips
- Use Fresh Spices: For the best flavor, make sure your spices are fresh. Old, stale spices can dull the flavor of your homemade pumpkin pie spice substitute, so check the expiration dates and make sure they still smell fragrant.
- Grind Your Own Spices: When I have extra time, I grate whole nutmeg and grind whole cloves and cinnamon before making the spice blend.
- Customize to Taste: One of the best things about making your own pumpkin spice blend is the ability to tweak it to your liking. Love the warmth of ginger or nutmeg? Add a little more! Prefer a milder blend? Dial back the cloves or allspice.
- Mix Thoroughly: Use a small whisk to combine the spices evenly. You don't want all the cloves or ginger concentrated in a single spoonful!
- Gift It!: Homemade spice blends make thoughtful, personal gifts. Package your pumpkin pie spice in small jars with a label, and they'll be perfect for the holiday season.
Storage Directions
To keep your homemade pumpkin pie spice fresh, store it in a cool, dark place in an airtight container or glass jar in your pantry. This way, you can ensure that it retains its potency.
Typically, homemade spice blends last about six months. They don't suddenly go bad after that, but they gradually lose their aroma and strength.
Frequently Asked Questions
You can use this homemade blend as a substitute for pumpkin pie spice in any recipe that calls for the store-bought version. The measurement stays the same, so if a recipe calls for 1 teaspoon, I simply use 1 teaspoon of my homemade pumpkin pie spice substitute.
Yes! They're two names for the same blend of cinnamon, ginger, nutmeg, allspice, and cloves. And despite the name, neither one actually contains any pumpkin.
No. Allspice is a single spice made from dried allspice berries, while pumpkin pie spice is a mixture of several ground spices. Allspice has flavors reminiscent of cinnamon, cloves, and nutmeg, which is why it's commonly included in pumpkin spice blends. However, I wouldn't use it as a 1:1 sub for pumpkin pie spice because its flavor is much stronger.
Yes, depending on the recipe. Pumpkin pie spice contains both cinnamon and nutmeg, along with ginger, allspice, and cloves. It works especially well in pumpkin muffins, quick breads, and other fall desserts. However, it will add several spice flavors, so I wouldn't automatically substitute it for cinnamon or nutmeg in every recipe.
For a standard 9-inch pumpkin pie, about 1½ to 2½ teaspoons is a reasonable starting range, depending on the filling and how much spice you like. If your pumpkin pie recipe already specifies an amount, I recommend following that measurement.
Yes, pumpkin pie spice is typically gluten-free. However, if you have gluten sensitivity or celiac disease, it's important to check that each individual spice is gluten-free. Some spice brands may process their products in facilities that handle gluten-containing ingredients.
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More Vegan Fall Recipes
If you love warm fall spices and pumpkin as much as I do, here are a few more recipes to try!
- Vegan Pumpkin Muffins with Pecan Streusel
- Moist & Easy Vegan Pumpkin Loaf
- No Bake Vegan Pumpkin Cheesecake
- Maple Pecan Granola Recipe
- Vegan Cranberry Orange Oatmeal Cake with Almonds
⭐️ One Last Thing! If you make my homemade pumpkin pie spice recipe, please leave a review and star rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
Homemade Pumpkin Pie Spice Substitute
Ingredients
- 3 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1.5 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom (optional, but adds a lovely floral note)
- Pinch of black pepper (optional, for a slight kick)
Instructions
- In a small bowl, combine all of the spices.
- Whisk together until fully blended.
- Transfer the spice blend to an airtight container and store in a cool, dark place. The pumpkin spice blend will stay fresh for about 6 months.
Notes
- Feel free to adjust the ratios based on your taste. Add more cinnamon for a sweeter blend, or extra ginger for more spice!
- The spice mix stays fresh for up to 6 months when stored properly.
- You can use this pumpkin spice blend as a 1:1 substitute for store-bought.
- Homemade pumpkin pie spice will work in all your favorite recipes like pumpkin pies, pumpkin lattes, baked goods, and more.
Chef Kim Grimmett
I'm Kim Grimmett, a classically trained chef and the creator of Dances With Knives. I trained at Le Cordon Bleu and have more than 15 years of professional culinary experience as a vegan chef. Here, I share my best vegan recipes.
Jenny says
I love making my own spices. Same question as the chai spice. Does the pepper make a difference in the pumpkin spice flavor?
Kim Grimmett says
Hi Jenny,
It just gives it a little kick. It's a totally optional ingredient.
Carol says
I didn't use the black pepper but did the cardamom I notice the TJ's has that spice and I always use theirs. This blend worked really well for the muffins I made.