Best Pumpkin Pie Spice Substitutes (With Ratios)
The best pumpkin pie spice substitute is a quick homemade blend. For every 1 tsp pumpkin pie spice, mix 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg and 1/8 tsp ground allspice or cloves. It tastes the same as store-bought because it is the same thing.
Batch recipe
For about 1/3 cup (roughly 35–40 g), stir together:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground allspice
- 1 tsp ground cloves
Pumpkin pie spice substitutes
| Substitute | Amount per 1 tsp pumpkin pie spice | Best for | Why it works |
|---|---|---|---|
| Homemade blend (above) | 1 tsp | Everything | Same spices, same ratios |
| Apple pie spice | 1 tsp + pinch of ginger | Pies, muffins, oatmeal | Cinnamon-led blend; ginger fills the gap |
| Mixed spice (UK) | 1 tsp | Cakes, cookies, quick breads | Similar warm blend, often with coriander seed |
| Cinnamon + allspice | 3/4 tsp cinnamon + 1/4 tsp allspice | Any baking | Allspice brings clove and nutmeg notes in one jar |
| Cinnamon alone | 1 tsp | Lattes, toast, pancakes | Carries most of the flavour, less complexity |
| Chai masala | 3/4 tsp | Lattes, cookies, loaf cakes | Cinnamon, ginger and clove plus cardamom and pepper |
The chemistry of warm spice
Each spice brings its own aroma molecule. Cinnamon's comes from cinnamaldehyde. Cloves and allspice are dominated by eugenol, which is warm, sweet and slightly numbing. Nutmeg contributes myristicin and woody terpenes, and dried ginger adds pungent shogaols.
Eugenol is the strongest of these by far. Cloves can be more than 15% essential oil, most of it eugenol, so even 1/8 tsp too much makes a pie taste medicinal. That is why clove is always the smallest part of the blend.
Getting more flavour from the spice
These aroma compounds dissolve far better in fat than in water. Whisk the spice into melted butter or the cream before it meets the pumpkin, and the flavour spreads more evenly through the custard. For savoury uses, like roast squash or spiced nuts, briefly bloom the blend in hot butter for 20–30 seconds; don't let it scorch, or it turns bitter.
Ground spices lose volatile oils every month they sit open. If your jar smells faint, use 25% more, or toast whole cinnamon, allspice and cloves and grind them fresh.
Chef Fizz says: Sniff test your jars! If you have to stick your nose right in to smell anything, the spice is past its prime.
When NOT to swap
- Garam masala in desserts: it often contains cumin, coriander and black pepper, which taste savoury in pie.
- Straight cloves or allspice 1:1: far too strong; they will overpower the pumpkin.
- Chai masala in delicate custards if you don't like cardamom; it dominates.
- Old, faded spice in a recipe that relies on it: freshness matters more than the exact blend.
Questions
What is in pumpkin pie spice?
Pumpkin pie spice is a blend of ground cinnamon, ginger, nutmeg and either allspice or cloves, with cinnamon making up about half. It contains no pumpkin.
Is allspice the same as pumpkin pie spice?
No. Allspice is a single spice from dried Pimenta berries that tastes like a mix of cinnamon, clove and nutmeg. It is one ingredient in pumpkin pie spice and works as a stand-in at about half the amount.
Can I use apple pie spice instead of pumpkin pie spice?
Yes, 1:1. Apple pie spice is mostly cinnamon with less ginger and clove, so the result is a little milder; add a pinch of ground ginger to get closer.
How long does homemade pumpkin pie spice last?
Store it airtight, away from light and heat, and use it within about 6 months for the best aroma. It stays safe longer but slowly loses flavour.