How to Make Fresh, Homemade Pumpkin Pie Spice

Pumpkin Pie Spice in the fall is the seasoning equivalent of a down comforter – hand me a pumpkin spice latte, a good book and a glowing fire and I’ll curl up like a cat in sitting on a sunbeam in paradise.

The thing is, Pumpkin Pie Spice in those little bottles at the store costs a fortune (relatively speaking), and you never know how long it’s been been sitting on that shelf anyway; and what’s more, they never have just the right balance of nutmeg to everything else for me. (I love nutmeg!) So I decided it was time to start making my own Pumpkin Pie Spice, and turns out its pretty darned easy – plus, the price differential will blow you away. To put things in perspective, the ingredients for this recipe collectively cost less than 40 cents. By comparison, bottled Pumpkin Pie Spice can run more than twenty times that much, especially if you are buying organic.

Fresh, Homemade Pumpkin Pie Spice

To make fresh, homemade Pumpkin Pie Spice, you first need to gather the freshest ingredients you can. Cinnamon, nutmeg, allspice, and cloves are easy – buy them whole in your bulk section and grind them yourself. Grinding your own ginger is another thing entirely, so you probably just want to buy pre-ground ginger.

You will need:

  • 4 3-inch sticks of cinnamon = 4 tablespoons ground cinnamon
  • 1 whole nutmeg = 2 teaspoons ground nutmeg
  • 15-20 whole allspice =1 teaspoon ground allspice
  • 14-16 whole cloves = 1 teaspoon ground cloves
  • 4 teaspoons ground ginger


  • Hammer or meat-tenderizer
  • Spice grinder or clean coffee grinder
  • Microplane or nutmeg grater
  1. Pound cinnamon sticks with a hammer or meat tenderizer to make smaller pieces. In a spice grinder or clean coffee grinder, combine cinnamon stick pieces, whole cloves, whole allspice and grind into powder. Leave it in the grinder and set aside.
  2. Grate nutmeg on microplane or nutmeg grater and add to cinnamon spice mix in grinder. Freshly ground nutmeg is much more “lofty” than the kind you buy in the store, and much more aromatic! Measure this. If you like nutmeg, use 2 teaspoons. If you aren’t as much a fan, use only 1 1/2 teaspoons.
  3. Add ground ginger to grinder and give everything a whirl to combine.

In upcoming posts, I’ll be sharing some of my favorite ways to use Pumpkin Pie Spice. But for now, I think I’ll just sprinkle some on a a vanilla steamer, sit back with a good book, and relax.

(Not really – that was just for dramatic effect. I have to go vacuum now.)

Do you have a favorite way to warm up during cold weather? Share it with us!! (Just remember, this is a family-friendly blog!)

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Renée ♥

I'm a writer, teacher, autoharper, food & lifestyle blogger and proud Native Portlander.In my spare time, you can find me writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with my talented singer-husband.
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  1. says

    Oooh, I LOVE me some pumpkin spice! I have a bottle that was gifted to me a little while ago, and I’m stuck in a rut on how to use it. I look forward to your post with how you incorporate it this season!

    • says

      Hopefully I’ll be posting a Pumpkin Spice Scone recipe next week, but shhh… don’t tell!

  2. says

    I love using fresh spices! This spice mix is pretty similar to the one I use. I like to add it to apple cider (along with a little salted carmel). Have you been to Stone & Cottage? It’s my favorite bulk spice store. They just moved to Sellwood.
    Yvonne @ Dress This Nest recently posted…DIY Halloween InvitationsMy Profile

    • says

      I haven’t been there – thanks for the tip! I may need them as a resource for a post I’m working on.

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