Pumpkin Pie Spice Substitute: Make the Blend at Home
The best pumpkin pie spice substitute is the blend itself, made from spices you probably already have. For every 1 teaspoon of pumpkin pie spice, mix 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon ground cloves or allspice. That's all store-bought pumpkin pie spice really is, and the homemade version often tastes fresher.
Missing one of those four? You can still get close with two or three of them, or with apple pie spice or chai spice. The calculator below works out each option for your exact amount, from a teaspoon in muffins to a full jar for the season. Below that, there's a chart that scales the blend for one pie or a batch to keep in the cupboard.
Free calculator
Pumpkin pie spice substitute calculator
Pick how much pumpkin pie spice your recipe needs, then pick the blend or swap that matches your spice drawer.
More free baking tools
What is in pumpkin pie spice?
Pumpkin pie spice is just a ready-made mix of four warm spices: cinnamon, ginger, nutmeg, and either cloves or allspice. Some brands use both. Cinnamon is always the biggest part, usually about half the blend. Ginger comes next, then smaller amounts of nutmeg and cloves.
Each spice has a job. Cinnamon gives the sweet, familiar warmth. Ginger adds a gentle bite that keeps a rich custard filling from tasting flat. Nutmeg makes things taste creamy and cozy. Cloves or allspice add depth and that deep, almost dark note you notice in a good slice of pie. Leave one out and the blend still works. It just tastes a little simpler.
That's why you rarely need to run to the store. If you have cinnamon and at least one of the others, you can make something that tastes right.
Pumpkin pie spice substitute chart
All amounts replace 1 teaspoon of pumpkin pie spice. Scale up for your recipe, or use the calculator above.
| Swap | Amount per 1 tsp | How close |
|---|---|---|
| Homemade blend | 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/8 tsp cloves or allspice | Same thing |
| Cinnamon + ginger + nutmeg | 1/2 tsp + 1/4 tsp + 1/4 tsp | Very close |
| Apple pie spice | 1 tsp | Close, less ginger |
| Chai spice blend | 1 tsp | Close, a little brighter |
| Cinnamon + allspice | 3/4 tsp + 1/4 tsp | Close |
| Cinnamon + nutmeg | 3/4 tsp + 1/4 tsp | Good, no bite |
| Cinnamon + ginger | 3/4 tsp + 1/4 tsp | Good, less depth |
| Cinnamon alone | 1 tsp | Fair, simpler |
| Allspice alone | 1/2 tsp | Fair, stronger |
How to make the homemade blend
The ratio is simple to remember: 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part cloves or allspice. Measure, stir, done.
- Measure all four spices into a small bowl or straight into a clean jar.
- Stir with a fork, or put the lid on and shake, until there are no streaks of color.
- Use it exactly like store-bought pumpkin pie spice, measuring level spoonfuls.
Cloves or allspice? Cloves give a sharper, darker flavor. Allspice is a bit softer and rounder. Both are traditional, so use whichever you have. If you have both, use half of each.
Scaling the blend: one pie or a jar for the season
Most pumpkin pie recipes for one 9-inch pie use about 2 teaspoons of spice in total. Here's the blend scaled for that, plus bigger batches to keep in the cupboard:
| Batch | Cinnamon | Ginger | Nutmeg | Cloves or allspice |
|---|---|---|---|---|
| 1 tsp (muffins, a small loaf) | 1/2 tsp | 1/4 tsp | 1/8 tsp | 1/8 tsp |
| 2 tsp (one 9-inch pie) | 1 tsp | 1/2 tsp | 1/4 tsp | 1/4 tsp |
| 1 tbsp (deep dish pie or two loaves) | 1 1/2 tsp | 3/4 tsp | 3/8 tsp | 3/8 tsp |
| 1/4 cup (small jar) | 2 tbsp | 1 tbsp | 1 1/2 tsp | 1 1/2 tsp |
| 1/2 cup (big jar for the season) | 1/4 cup | 2 tbsp | 1 tbsp | 1 tbsp |
A 3/8 teaspoon measure is 1/4 teaspoon plus 1/8 teaspoon. If you need to scale to an odd amount, our tablespoons to cups chart helps with the bigger jars.
Baking guideTablespoons to Cups: Full Chart Down to 1 TablespoonSee the chart →
Keep the jar tightly closed, away from the stove and sunlight. A homemade blend tastes its best for about 6 months to a year, depending on how fresh your spices were when you mixed it. Label it with the date so you know. Give the jar a good shake before each use, because the finer spices can settle to the bottom over time.
Missing one of the four spices? Here's what changes
You don't need all four to make a good blend. Here's what happens when each one is missing, and how to cover the gap:
- No cinnamon: this one is hard to replace, since it's half the blend. Use apple pie spice or chai spice instead, or mix 1/2 teaspoon allspice with 1/4 teaspoon ginger and 1/4 teaspoon nutmeg per teaspoon of blend. It will taste deeper and less sweet.
- No ginger: the blend loses its gentle bite. Add a tiny bit more cloves or allspice, or a pinch of black pepper, to keep things lively.
- No nutmeg: use mace if you have it. If not, just add a pinch more cinnamon. The filling will taste a little less creamy, but most people won't notice.
- No cloves or allspice: use extra nutmeg, like the second swap in the chart. You lose a bit of the dark note but keep the warmth.
The rule of thumb: cinnamon stays the biggest part, and the strong spices stay small. As long as you follow that, you'll end up with something that tastes like fall.
Make the blend your own
Once you've made the basic blend a few times, it's easy to tweak it to taste. Like a pie with more kick? Bump the ginger up to 3/8 teaspoon per teaspoon of blend. Want it gentler for kids? Cut the cloves in half. Some families add a pinch of cardamom for a brighter, floral note, or a pinch of black pepper, which makes the other spices taste stronger without adding heat.
Write your favorite version on the jar label so you can make it the same way next year. A small jar of homemade blend with a handwritten tag also makes a sweet hostess gift during the holidays, tucked next to a loaf of pumpkin bread.
Worked example: pumpkin pie from scratch
Your recipe calls for 2 teaspoons of pumpkin pie spice and you're out. Here are three ways to handle it, depending on your spice drawer:
- You have all four spices: 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves.
- No cloves: 1 tsp cinnamon + 1/2 tsp ginger + 1/2 tsp nutmeg.
- Only cinnamon and allspice: 1 1/2 tsp cinnamon + 1/2 tsp allspice.
Whisk the spices into the sugar before you add the pumpkin, eggs and milk, so they spread evenly through the filling. Everything else in the recipe stays the same. If you're out of the canned milk your recipe uses, our evaporated milk substitute guide has the swaps, and this heavy cream substitute guide covers recipes that use cream.
Baking guideSubstituting Evaporated Milk for Whole Milk in BakingFind my swap →
Baking guideHeavy Cream Substitute: What Whips and What Doesn'tSee the swaps →
For a crisp bottom crust under that wet custard filling, partly bake the shell first. Our guide on how to blind bake a pie crust shows you how.
Baking guideHow to Blind Bake a Pie Crust Without a Soggy BottomRead the step by step →
Pumpkin pie spice beyond pie
This blend is the flavor of Thanksgiving and early winter, and it works in far more than pie. Use the same homemade blend in:
- Pumpkin bread and muffins: usually 1 1/2 to 2 teaspoons per loaf. If your muffins come out dry, see why muffins turn out dry.
- Snickerdoodles and sugar cookies: swap some or all of the cinnamon in the rolling sugar for the blend.
- Spiced whipped cream: a pinch whipped into the cream. Here's how to make whipped cream that holds.
- Sweet potato pie and casserole topping: same amount as pumpkin pie.
- Cinnamon rolls with a fall twist: use the blend in the filling. Our guide on creaming butter and sugar helps the filling spread smoothly.
Baking guideWhy Are My Muffins Dry? 6 Causes and the Fix for EachFind out why →
Baking guideHow to Make Whipped Cream: Cold Cream, Perfect PeaksSee how it's done →
Common mistakes
Too many cloves
Cloves are powerful. If you eyeball them, it's easy to add double, and the pie ends up bitter with a numbing feel. Measure the 1/8 teaspoon properly.
Skipping the stir
Dropping four spices straight into a wet filling can leave pockets of ginger or clove. Mix the spices together first, then whisk them into the sugar.
Using old spices
Spices fade. If your ginger smells faint, the blend will taste mostly of cinnamon. Fresh jars make a noticeable difference in something as spice-forward as pumpkin pie.
Leaving the pie out too long
Pumpkin pie is a custard pie made with eggs and milk. Once it has cooled, it needs to go into the fridge within 2 hours of baking. It keeps in the fridge for 3 to 4 days. The spice blend doesn't change that.
Getting ahead for the holidays
If you're baking several pies for Thanksgiving, mix one 1/4 cup jar of the blend at the start of November. You'll have enough for about six pies, and you won't be measuring four spices over and over on the busiest baking day of the year. You can also make crusts ahead: see our guide on how to freeze pie dough. And if your crust tends to come out tough, this guide on tough pie crust covers the usual causes.
Baking guideHow to Freeze Pie Dough: Discs, Shells, and ThawingGet the proofing tips →
Baking guideWhy Is My Pie Crust Tough? Causes and Fixes That WorkFix it next time →
Before you bake, check that your pan matches the recipe. A deep dish pan holds more filling, which means more spice and a longer bake. Our pie pan sizes guide lists how much each pan holds. For swaps beyond spices, see the full baking substitutions chart.
Baking guidePie Pan Sizes: Standard, Deep Dish and Tart Pan GuideCheck the pan chart →
Free toolBaking Substitutions: Exact Ratios for 41 IngredientsRun my numbers →
Questions people ask
What can I use instead of pumpkin pie spice?
Make your own. For every 1 teaspoon of pumpkin pie spice, mix 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves or allspice. That's exactly what the store-bought blend contains. If you're missing a spice, apple pie spice or chai spice also work one to one.
How much pumpkin pie spice goes in one pie?
Most recipes for one 9-inch pumpkin pie use about 2 teaspoons in total. To make that from scratch, use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves or allspice. A deep dish pie usually needs a little more, around 1 tablespoon.
Can I use just cinnamon instead of pumpkin pie spice?
Yes. Use the same amount of cinnamon as the pumpkin pie spice called for. Since cinnamon is already about half of the blend, the bake will still taste warm and familiar, just simpler and a little sweeter. Add even a pinch of ginger or nutmeg if you have one, and it gets much closer.
Is apple pie spice the same as pumpkin pie spice?
They're close but not the same. Apple pie spice is mostly cinnamon with nutmeg and allspice, and sometimes cardamom. Pumpkin pie spice has more ginger and usually cloves. You can swap them one to one in almost any recipe. Add a pinch of ginger to apple pie spice to make it taste more like pumpkin pie spice.
How long does homemade pumpkin pie spice last?
It tastes its best for about 6 months to a year in a tightly closed jar kept away from heat and light. It doesn't spoil, but the flavor fades over time. Label the jar with the date you mixed it, and give it a sniff before using: it should smell strong and warm right away.
Can I use pumpkin pie spice in recipes that aren't pumpkin?
Absolutely. It works anywhere you want a warm, cozy spice flavor: apple crisp, sweet potato pie, banana bread, oatmeal cookies, snickerdoodles, coffee cake, pancakes and spiced whipped cream. Use it in place of the cinnamon a recipe calls for, or swap in a teaspoon of it for a teaspoon of mixed cinnamon and nutmeg.
Should I use cloves or allspice in the blend?
Either one works, and both are traditional. Cloves give a sharper, darker flavor. Allspice is a bit rounder and softer. If you have both, use half of each. Keep the amount small either way, since both are strong spices and too much can make a pie taste bitter.