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EveryMasala

Sweet and baking blends

Pumpkin pie spice

A North American blend of cinnamon, ginger, nutmeg and clove, sold in autumn.

Pumpkin pie spice is a ground blend sold in the United States and Canada, mainly used for pumpkin pie, which is eaten at Thanksgiving. In the last few decades it has also become a seasonal flavour for coffee, baking and snacks. It contains no pumpkin.

What goes in

Cinnamon: 46%46%Ginger: 23%23%Nutmeg: 15%15%Clove: 8%Allspice: 8%13parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Blend Measure the ground spices into a small bowl.
  2. Step 2: Blend Whisk until evenly coloured.
  3. Step 3: Blend Sift to remove lumps.
  4. Step 4: Bloom Stir into pumpkin purée, eggs and cream for a pie filling.
  5. Step 5: Rest Let the mix rest briefly before use.
  6. Step 6: Store Keep in a jar with a tight lid.
  7. Cinnamon: 46%46%Ginger: 23%23%Nutmeg: 15%15%Clove: 8%Allspice: 8%
    Finished Pumpkin pie spice, by share.

The mix

Most versions are four spices: cinnamon, ginger, nutmeg and clove. Allspice is added in some. A common ratio is mostly cinnamon with smaller amounts of the others.

Use

It flavours pies, custards, bread, pancakes, oatmeal and drinks. Cooks can make it at home in minutes.

Where it is used

Pumpkin pieSpiced lattesMuffinsPancakes

The spices in it

CinnamonBase.GingerWarm.NutmegRich.GingerThe pungent rhizome of a flowering plant, widely used as a spice and folk medicine.CloveThe dried flower bud of a tropical tree, prized for its intense warmth and numbing bite.AllspiceThe dried green berry of a tropical tree, named for its blend of cinnamon, nutmeg, and clove notes.

More on EveryMasala

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Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.