You Really Don’t Need Store Bought Pumpkin Pie Spice Ever Again

Let’s Be Honest.

You’re not here to read a bunch of fluff. You’re standing in your kitchen – or thinking about it – and you just realized the little jar of pumpkin pie spice you bought last year is either nearly empty or smells like stale cinnamon gum.

So now what? Run back to the store? Pay five bucks for a tiny bottle of something you probably already have in your cupboard?

Nope. You’re smarter than that. And this is easier than you think.

What’s Actually In Pumpkin Pie Spice?

this …

It’s not some mystery blend. Most versions use five spices. Just five. And if you bake at all, like even once a month, you’ve probably got all of them.

We’re talking:

• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Allspice

That’s it. Well, we add one more. Just a whisper of white pepper. Sounds weird. Trust us, it works.

Make It Like This

This part’s easy. Pull out a bowl. Dump in the spices. Stir. That’s… really it.

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1/8 teaspoon white pepper (totally optional, kinda magical)

Whisk it up until the color looks even. Store it in a jar. Label it so you don’t forget what it is next month when you’re half-asleep and reaching for oregano.

Does It Actually Matter?

Yup. Here’s the thing, store blends go stale. Fast. Especially if they sit on a warehouse shelf for a year before they even hit the grocery aisle.

When you make it yourself, you get fresh. You get control. Want it bolder? Add more ginger. Don’t like cloves? Skip ’em. No one’s watching.

So… How Much Should You Use?

Good question. Depends what you’re making.

If you’re baking muffins or quick breads, about ½ teaspoon per cup of flour is a solid place to start.

Making pie? Use 2 to 2½ teaspoons for the whole thing. That’s kinda the goldilocks zone, not too spicy, not too blah. You can always add more next time if you like it louder.

The only real rule here? Taste as you go. There’s no spice police.

Looking for a perfect fall bake to try your new pumpkin spice blend? These pumpkin chocolate chip muffins are a cozy place to start.

Let’s Talk About That White Pepper

Okay. So, most people don’t include this. Totally fine. The classic five-spice version works. Always has.

But white pepper? It’s the secret move. Not spicy. Just… sharper. It cuts through the sweetness and lifts the whole thing up a little.

You might not even notice it at first. Then later you’re like, “Wait… why does this batch taste better?”

That’s why.

How Long Will It Last?

Short answer: a long time.

Longer answer: If you start with fresh spices and store the mix in a sealed jar, tucked somewhere dark and cool, it’ll taste good for at least 12 months. Maybe 18. Sometimes 24. It depends how picky you are.

If it smells flat when you open the jar, toss it. Life’s too short for sad spice.

Want to learn more about how ingredients like cinnamon and nutmeg actually impact your health? Check out our guide to culinary spices for simple facts and practical uses.

What If You’re Missing Something?

Yeah, stuff happens. Here’s how to patch it:

No nutmeg? Use mace. It’s from the same seed. Not identical, but close enough.

No allspice? Mix ½ tsp cinnamon + ¼ tsp cloves + ¼ tsp nutmeg. Boom. DIY allspice.

No white pepper? Just skip it. Or try a tiny pinch of black pepper, but go easy. It’s stronger.

Don’t have cloves? Leave ’em out. Not the end of the world. Maybe bump up the allspice a bit if you miss that floral note.

Running low on pantry basics? This easy oatmeal cookie recipe is super forgiving and works great with substitute spices.

What Else Can You Use It In?

Way more than just pie.

Sprinkle it in oatmeal. Stir it into pancake batter. Add a little to your latte. Or cold brew. Or hot chocolate. Whatever.

Mix it into granola. Fold it into whipped cream. Put it in your applesauce. Toss sweet potatoes with it.

I even stirred it into Greek yogurt with maple syrup once and it slapped.

Basically, if it’s warm, sweet, or kinda neutral… pumpkin spice probably belongs there.

Why This Version Is Better Than Store-Bought

Let’s keep it simple:

• You pick the spice balance.
• You avoid junky fillers.
• It’s fresh.
• It costs less.
• And – bonus – it smells amazing while you’re mixing it.

Plus that little pinch of white pepper? It’s like adding a dimmer switch to your lighting setup. Everything just feels warmer and sharper at the same time.

Quick Nutrition Note

You’re only using this a teaspoon at a time, so… the numbers don’t really matter. But if you’re curious:

Per teaspoon:

• About 6 calories
• Less than 1g carbs
• No fat
• Trace fiber

What it does have? Antioxidants. Especially in cinnamon, cloves, and ginger. So it’s not just cozy, it’s kind of good for you too. A little.

How To Make Pumpkin Pie Spice

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FAQs

1. Is this gluten-free?

Yep. As long as your individual spices aren’t processed in a contaminated facility. Most aren’t, but check if you’re sensitive.

2. Can I double or triple this recipe?

Of course. Just keep the ratios the same. I usually make a double batch in the fall and it gets me through the holidays.

3. Can I add sugar to this?

You could, but don’t. Add sugar when you bake, not to your spice blend.

4. Is white pepper super important?

It’s not required. It just makes everything pop. Like lemon zest in blueberry muffins.

5. Will kids notice the difference?

Not really. But you might. And it makes your baked stuff taste more layered.

6. Can I freeze this blend?

You don’t need to. Dry spices store great in a sealed jar at room temp.

7. What if I hate cloves?

Skip them. Seriously. No shame in tweaking stuff to match your taste buds.

Running low on pantry basics? This easy oatmeal cookie recipe is super forgiving and works great with substitute spices.

The Final Bite

Fresh spice makes all the difference, and when it takes five minutes to mix your own, there’s no reason to settle for stale.

This blend’s simple, flexible, and built for real kitchens.

If recipes like this hit home, you’ll probably like what we’re sharing in the Simply Delicious Digest – quick reads, real advice, and no fluff. It’s free and written by Ryan Yates, a working executive chef with two decades behind the line.

More good stuff’s waiting. See you there.