If there's one flavor pretty much everyone can attribute to fall, it's pumpkin pie spice.
This quintessential ingredient is a warming blend of cinnamon, nutmeg, ginger, cloves and occasionally allspice that's not only used in pumpkin pie but also in a plethora of other sweet and savory recipes. Baking with it not only results in some truly splendid dishes but also leaves your home with an unmistakable autumn aroma.
While its origins are unknown, pumpkin pie spice likely got its name due to its traditional usage in the classic pumpkin pie. But when McCormick introduced it to the world in 1932, they hoped it would be used beyond traditional autumn baked goods to add a "touch of fall" to any dish — and they got their wish. Today, it's used to add depth and warmth to traditional fall favorites such as soups, bread, cookies and lattes, along with unexpected creations including beer, chili and even pasta.
While pre-made pumpkin pie spice is readily available at most grocery stores, sometimes your pantry may be entirely out of it. Luckily, this go-to blend is easily replicated with pantry staples that are likely already sitting in your spice cabinet. If you're in a pinch and need to make a quick substitution, this list of pumpkin pie spice substitutions has got you covered.
Option No. 1: DIY It
Organic raw pumpkin spice with cinnamon, allspice, nutmeg and ginger
You don't have to be a master chef or even an experienced baker to make your own pumpkin pie spice blend. According to A Couple of Cooks, all you need to whip up 1/4 cup of your own is to simply combine the following ingredients:
- 2 tablespoons cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
Once you've got everything blended, you can store your homemade pumpkin pie spice in an airtight container. Just make sure to use it within six months for best results.
Option No. 2: Mix Cinnamon With Whatever Else You Have
Home cooking, pumpkin pie making.
Missing one or more of the above ingredients? Don't panic! Cinnamon is the dominant flavor in pumpkin pie spice. So if you're running low on other spices, simply substitute them with more cinnamon to still get an autumnal kick in your recipes.
To get a teaspoon of pumpkin pie spice, use one of the following substitution equations:
- 3/4 teaspoon of cinnamon plus 1/4 teaspoon of either ginger, allspice, cloves or nutmeg
- 1/2 teaspoon of cinnamon plus 1/4 teaspoon of two of the following spices: ginger, allspice, cloves or nutmeg
These ratios are just guidelines, so feel free to adjust them according to your taste buds.
Option No. 3: Cinnamon
Cinnamon sticks and powder
Sometimes, the simplest solution is the best. If you're all out of pumpkin pie spice, simply opt for cinnamon. It's the star ingredient in most pumpkin pie spice blends and can easily be used on its own as a substitute if nothing else is available.
Use a 1:1 ratio — one teaspoon of cinnamon for every teaspoon of pumpkin pie spice called for in a recipe. If you feel like the flavor needs an extra kick, consider adding a pinch of nutmeg or ginger to up its warmth and depth.
Option No. 4: Ginger
Fresh, dried and powdered ginger
You can still re-create that spicy fall flavor without your beloved cinnamon. Ginger makes a fine sub for pumpkin pie spice — just make sure to use only half the amount called for in the recipe. It's a lot more potent than the other spices in pumpkin pie spice, so a little goes a long way.
Option No. 5: Allspice
Whole allspice
Another simple substitution option? Allspice. As with ginger, use only half the amount of pumpkin pie spice specified in a recipe. It has a similar kick to that of ginger, so you don't need a ton of it to get that classic warm flavor.
Option No. 6: Nutmeg
Ground nutmeg spice
If you're all out of ginger and allspice, Spatula Desserts says to turn your sights on nutmeg. This nutty spice is powerful, so start with just a 1/4 of a teaspoon for a teaspoon of pumpkin pie spice. This should give you enough flavor without overpowering the recipe.
Option No. 7: Cloves
Close-up of clove
Not everyone has cloves in their pantry, but if you do, you can totally use them in place of pumpkin pie spice. Since cloves are spicy and a little bitter, use only a teensy bit to avoid overwhelming the other ingredients in your recipe — only 1/8 teaspoon of the amount called for.
Option No. 8: Mace
Indian nutmeg or mace before crushing to add as an ingredient to recipes and therapeutic uses.
No, not that kind. While not as well known, it actually comes from the same tree as nutmeg and shares a similar flavor. But it tends to be more intense in flavor. To substitute pumpkin pie spice with mace, use only 1/8 of the amount called for.
Option No. 9: Cardamom
Cardamom
Usually, you'll find this spice in apple pie spice — not pumpkin pie. But don't let that deter you from giving it a try. Cardamom's sweet and earthy flavor makes a great addition to most fall dishes. Again, use 1/8 of whatever is called for in the recipe and adjust it to your liking.
Option No. 10: Tonka Bean
Tonka whole beans
If you've never heard of the tonka bean, you're not alone. This Latin American spice isn't as widely known as pumpkin spice in the U.S., but its almond, vanilla-esque flavor makes for an excellent pumpkin pie spice substitute. Use it sparingly, however, as this potent spice packs quite the punch. A quarter or half of the amount called for should do just fine.
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With these pumpkin pie spice substitutions, you can bake confidently, knowing that your pantry is stocked and ready for action. And who knows? You might even discover a new favorite flavor combo in the process.
