Short answer: the best pumpkin pie spice substitute is the one you mix yourself. For every 1 teaspoon of pumpkin pie spice, stir together ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon ground cloves. Only have cinnamon? Use ¾ teaspoon of it, plus a pinch of nutmeg or ginger if you have one.
Below you’ll find a quick chart, then each swap explained, a jar-sized batch to keep for the holidays, and which swap to use in pumpkin pie, cookies, lattes, muffins and sweet potatoes.
On this page: The chart · What’s in pumpkin pie spice · The 8 swaps · Make a jar of it · Recipe by recipe · Mistakes to avoid · Quick questions
Pumpkin pie spice substitute chart: what replaces 1 teaspoon
Every amount below replaces 1 teaspoon of pumpkin pie spice. If your recipe asks for 2 teaspoons, double it. A tablespoon is 3 teaspoons, and our guide to how many teaspoons are in a cup will help with bigger amounts.
| Swap | Replaces 1 teaspoon | Best in | Watch out for |
|---|---|---|---|
| Homemade blend | ½ tsp cinnamon + ¼ tsp ginger + ⅛ tsp nutmeg + ⅛ tsp cloves | Everything: pies, cookies, lattes, muffins | Nothing. This is what the jar is |
| Apple pie spice | 1 tsp, straight swap | Pies, muffins, quick breads, oatmeal | Milder; add a pinch of ginger if you have it |
| Cinnamon + nutmeg | ¾ tsp cinnamon + ¼ tsp nutmeg | Pies, custards, French toast, lattes | Softer, sweeter, less “zing” |
| Cinnamon + ginger | ¾ tsp cinnamon + ¼ tsp ginger | Cookies, muffins, sweet potatoes | A little brighter and spicier |
| Cinnamon + allspice | ½ tsp cinnamon + ½ tsp allspice | Pies, cakes, bars | Allspice is strong; don’t add extra |
| Cinnamon alone | ¾ to 1 tsp | Anything in a pinch | Warm and cozy, but simpler |
| Chai spice | 1 tsp, straight swap | Lattes, muffins, cookies, oatmeal | Cardamom and black pepper change the taste a little |
| Gingerbread spice | 1 tsp, straight swap | Cookies, bars, spice cake | More ginger and cloves; bolder |
What’s in pumpkin pie spice
There’s no pumpkin in it. Pumpkin pie spice is simply a ready-mixed blend of the warm spices that go into a pumpkin pie. Almost every brand uses the same four:
- Cinnamon. The biggest part, about half the jar. Sweet, warm and familiar.
- Ginger. Ground, not fresh. It adds a gentle bite that keeps the blend from tasting flat.
- Nutmeg. Soft and nutty, the taste most people think of as “eggnog”.
- Cloves or allspice. A small amount, because both are strong. They give the deep, almost peppery warmth at the end.
So the trick to swapping is easy: start with cinnamon, then add whatever of the other three you have. Every extra spice gets you closer to the real thing. If you have all four, you don’t need a substitute at all, you have pumpkin pie spice.
The 8 pumpkin pie spice swaps, explained
1. Make your own (the closest match)
For 1 teaspoon, mix ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon ground cloves. Stir it in a small bowl before it goes into the recipe, so you don’t end up with a pocket of cloves in one bite. No cloves? Use allspice in the same amount. Nobody will know it didn’t come from a jar.
2. Apple pie spice
Apple pie spice is a close cousin. It’s mostly cinnamon with nutmeg and allspice, and usually little or no ginger or cloves. It swaps in teaspoon for teaspoon and tastes a little softer. If you have ground ginger, add a small pinch to bring back the bite.
3. Cinnamon + nutmeg
The two spices most kitchens already have. Use ¾ teaspoon cinnamon and ¼ teaspoon nutmeg for every teaspoon of pumpkin pie spice. It’s a little sweeter and gentler than the real blend and lovely in custards, a pumpkin pie, French toast or a homemade latte.
4. Cinnamon + ginger
Use ¾ teaspoon cinnamon and ¼ teaspoon ground ginger. Without the nutmeg and cloves it tastes brighter and a bit spicier, which works well in cookies, muffins and roasted sweet potatoes.
5. Cinnamon + allspice
Allspice is one berry, not a mix, but it tastes like cinnamon, nutmeg and cloves all at once. That makes it a great shortcut: ½ teaspoon cinnamon and ½ teaspoon allspice replace 1 teaspoon of pumpkin pie spice. Don’t be tempted to add more allspice, because it gets strong quickly.
6. Cinnamon on its own
If cinnamon is the only spice in the cupboard, use ¾ to 1 teaspoon for every teaspoon of pumpkin pie spice. Your bake will taste warm and cozy, just simpler, more like a cinnamon cake than a pumpkin pie. A drop of vanilla helps round it out.
7. Chai spice
Chai spice blends usually hold cinnamon, ginger and cloves, plus cardamom and black pepper. It swaps in teaspoon for teaspoon and gives a slightly more fragrant, tea-shop taste. It’s at its best in lattes, muffins, oatmeal and cookies. Check the label first: some chai mixes are sweetened drink powders, not spices.
8. Gingerbread spice
Gingerbread or speculoos spice has the same family of spices, with more ginger and cloves and sometimes a little black pepper. Use it teaspoon for teaspoon in cookies, bars and spice cakes. In a pumpkin pie it can taste bold, so start with ¾ teaspoon.
Make a jar of pumpkin pie spice
If you bake a lot in the fall, mix a jar once and you’re set until New Year. This makes about ⅓ cup, the same mix as the homemade swap above, just bigger:
- 2 tablespoons + 2 teaspoons ground cinnamon
- 1 tablespoon + 1 teaspoon ground ginger
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cloves (or allspice)
Stir it well, or shake it in a small jar with the lid on, then store it airtight, away from the stove. Ground spices don’t spoil, but they slowly lose their smell and taste, so it’s at its best in the first few months. Label it with the date.
Which swap to use, recipe by recipe
- Pumpkin pie: the homemade blend, or cinnamon plus nutmeg. Most pumpkin pie recipes use somewhere around 1½ to 2 teaspoons of spice for one pie, so measure your swap the same way. Here’s our classic pumpkin pie, with a step-by-step picture guide. Out of evaporated milk or brown sugar too? See our evaporated milk substitute and brown sugar substitute charts.
- Pumpkin cookies: cinnamon plus ginger, or gingerbread spice for a bolder cookie. Good in pumpkin spice chocolate chip cookies or these melt-in-your-mouth pumpkin cookies.
- Cakes, cobblers and bars: cinnamon plus allspice is quick and full-flavored. Try it in a pumpkin pecan cobbler or a caramel pumpkin cream cake.
- Pumpkin spice latte at home: chai spice or cinnamon plus nutmeg. Stir ¼ to ½ teaspoon into the hot milk, not the coffee grounds, so it doesn’t clog the filter. Need a brewing refresher? Our coffee brewing guide covers every method.
- Sweet potatoes: cinnamon plus ginger, with a little maple syrup. Try one of our 11 ways to cook sweet potatoes.
- French toast, pancakes and oatmeal: cinnamon plus nutmeg, whisked into the egg or stirred into the bowl. Try our easy French toast.
- Muffins, banana bread and quick breads: apple pie spice or chai spice, teaspoon for teaspoon. Good in our moist banana bread.
- Cinnamon rolls and apple pies: a teaspoon of pumpkin pie spice (or any swap above) in place of some of the cinnamon makes them taste like fall. Try 1-hour cinnamon rolls or these little apple pies.
- Baking without eggs or cream too? Here’s what to use instead of eggs and our heavy cream substitute chart.
Mistakes to avoid
- Too many cloves. Cloves are the strongest spice in the mix. Even an extra pinch can make a pie taste bitter and medicinal. Measure them.
- Using fresh ginger. Every swap here means ground ginger. Fresh ginger is wetter and much sharper, and it won’t mix evenly into a batter.
- Using old spices. A jar that has sat for years can taste of dust. Rub a pinch between your fingers: if you can barely smell it, buy a new one or use a little more.
- Not mixing the spices first. Stir them together before they go in, or you’ll get one bite full of nutmeg and the next with none.
- Confusing allspice with “all the spices”. Allspice is a single spice. It’s a good shortcut, but on its own it’s stronger than pumpkin pie spice, so use about half as much.
- Reaching for Chinese five-spice or garam masala. They share a few spices, but star anise, fennel, cumin or coriander will make a pumpkin pie taste very strange.
Quick questions
Can I just use cinnamon instead of pumpkin pie spice?
Yes. Use ¾ to 1 teaspoon of cinnamon for every teaspoon of pumpkin pie spice. It will taste warm and cozy, just a little simpler. A pinch of nutmeg or ginger brings it closer.
Is pumpkin spice the same as pumpkin pie spice?
Yes. “Pumpkin spice” is the short name for the same blend of cinnamon, ginger, nutmeg and cloves or allspice.
Is allspice the same as pumpkin pie spice?
No. Allspice is a single dried berry that happens to taste like cinnamon, nutmeg and cloves together. It’s stronger than pumpkin pie spice, so mix it half and half with cinnamon.
What’s the difference between apple pie spice and pumpkin pie spice?
Both are mostly cinnamon. Pumpkin pie spice adds ginger and cloves for more warmth and bite. Apple pie spice is softer, with nutmeg and allspice. They swap for each other teaspoon for teaspoon.
How much pumpkin pie spice do I need for one pie?
Most pumpkin pie recipes use around 1½ to 2 teaspoons for a 9-inch pie. Follow your recipe, and use the chart above to make the same amount from the spices you have.
Kitchen Kit
- Measuring spoons with a ⅛ teaspoon, for the small amounts in the homemade blend
- Small glass spice jars with labels, to keep a batch of your own mix
- Whole nutmeg and a little grater, for the freshest flavor
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