Pumpkin Pie Spices – A Trio of Recipes

For years it seemed the only way many North Americans ate pumpkin was in pumpkin pie. Now pumpkin recipes abound, both sweet and savory.

Home-made Pumpkin Pie Spice
Home-made Pumpkin Pie Spice

When you’d like to stay on the sweet side and save a little money, rather than picking up jars of rather generic Pumpkin Pie Spice for your Pumpkin Pies, Pumpkin Lattes, Mousse, Flans or other concoctions, try one of the custom blends, below.

Let me just put a plug in here for my Pumpkin Spiced Lattes!

Pumpkin Pie Spiced Latte
Pumpkin Pie Spiced Latte

I often multiply out recipes like this and store in an airtight jar, and I’ve given measurements for one pie and for four. I almost always make two pies at a time, so I have enough for two more later. This works well for me: two for Thanksgiving and two for Christmas.

An easy way to multiply your own spice blends is to make three times the amount – just use tablespoons instead of teaspoons and eyeball the half, quarter, and eighth measurements.

Note: these measurements all assume you’re using store bought spices, not grinding or pulverizing your own. This is particularly important with nutmeg, a spice that will completely overwhelm the flavors if you substitute a freshly grated nutmeg for a commercial variety of ground nutmeg.

Pam Anderson Pumpkin Pie
Pam Anderson Pumpkin Pie
My Favorite Pumpkin Pie Spice: 

Photo above. The ginger in this blend is a little more forward than many other Pumpkin Pie Spices, while cinnamon takes second chair. The final result is a pumpkin pie that’s still very familiar but has a subtle flavor that not only lets the pumpkin flavor shine through but will make those eating take a little notice.

Individual Pie:

  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Multiplied by 4, Use 2 1/2 teaspoons plus 1/8 teaspoon per pie

  • 1 tablespoon plus 1 teaspoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons salt
Classic Pumpkin Pie Spice:

A bit more highly spiced than Libby’s this one has more cinnamon and the addition of nutmeg.

  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Multiplied by 4, use 3 1/4 teaspoons per pie.

  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoon ground ginger
  • 1 teaspoons ground cloves
  • 2 teaspoons salt
Libby’s Pumpkin pie spice:

This is the absolute classic Pumpkin Pie Spice, familiar to anyone who’s ever picked up a can of Libby’s for Thanksgiving since the 1950’s.

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Multiplied by 4, use 2 1/4 teaspoons per pie.

  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves

libbys pumpkin

If you’d like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m adding as I go along!

12 thoughts on “Pumpkin Pie Spices – A Trio of Recipes”

    1. Just be careful with the nutmeg! It’s amazing isn’t how powerful spices are when they are freshly ground! Fall is a great time to buy spices because so many baking goods are on sale around Thanksgiving.

  1. The ground spices in the topmost picture make me wish that I liked pumpkin more than I do. I’m not a fan of pumpkin pie but I DO make a pumpkin cheesecake that almost makes me forget that I don’t care for the orange gourd.

    1. I have a very hard time wrapping my mind around savory pumpkin dishes because to me, it’s all about the spices. I make a pumpkin pie that’s not all wet and slimy – which is what most people seem to object to about it. Of course, it’s really just a custard, and sometimes people just don’t like any custard! I think I’ll post it this year.

      I LOVE pumpkin cheesecake!

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