Pumpkin Pie Spice Recipe

The quick, simple recipe for making Pumpkin Pie Spice at home.

Hey, friend, if you’re here, I’m guessing you’re about to make a recipe that calls for pumpkin pie spice, and you realized that’s not something you keep in your cupboard.

No worries, I’ve got you covered.

Homemade pumpkin pie spice mix in a glass bowl. - 1

Homemade pumpkin pie spice mix in a glass bowl. - 2

Quick DIY Pumpkin Pie Spice Substitute

If you need a quick batch of homemade pumpkin spice, here is the recipe for three different amounts you might need:

For 1 tablespoon pumpkin spice

2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 lightly heaping teaspoon ground cloves or allspice

For 1 teaspoon pumpkin spice

1/2 teaspoon ground cinnamon
1/8 lightly heaping teaspoon ground nutmeg
1/8 lightly heaping teaspoon ground ginger
Generous pinch of ground cloves or allspice

For 1/2 teaspoon pumpkin spice

1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
Generous pinch of ground ginger
Small pinch of ground cloves or allspice

For anything less than 1/2 teaspoon or in between these measurements, make the nearest larger amount and measure out what you need from it.

Okay, now go finish your recipe. Or if you want to know a little more about pumpkin pie spice, read on…

Spices for pumpkin pie spice in a bowl. - 3

Spices for pumpkin pie spice in a bowl. - 4

What is in pumpkin pie spice?

Pumpkin Spice is almost always made with the same 3 base ingredients:

Ground cinnamon: The main base flavor in pumpkin pie spice is always cinnamon.
Ground ginger: Ginger gives the spice mix a warming, slightly spicy little bite.
Ground nutmeg: Nutmeg has a nutty, almost sweet flavor that helps round out the flavors of the other ingredients. A little nutmeg goes a long way for some people. If you don’t like nutmeg, you can reduce the amount in your blend by half.

And some blends omit a fourth ingredient entirely, but most also contain either ground cloves or allspice.

Ground cloves: Cloves have a strong warm and slightly bitter flavor that adds a bit of depth to the blend.
Allspice: Allspice is so-named because its flavor is a combo of cinnamon, nutmeg, and cloves with an extra peppery kick, so it intensifies nearly all the flavors in the blend.

I generally prefer using ground cloves, as allspice is a little peppery for my taste, but some people complain that cloves make their pumpkin pie spice taste too much like gingerbread.

If you have both of these spices, I recommend the very scientific process of smelling them, seeing which you prefer, and using that one. And if you don’t have either and don’t want to buy more spices, just go ahead and omit adding a fourth spice.

How to Make Pumpkin Pie Spice

Simply stir all spices together in a small airtight container like a small jar or leftover empty spice container.

How to Store

Store your pumpkin spice in an airtight container away from heat. It will stay fresh for 3-4 months, so if you make a batch in September, it should last you through your holiday baking season.

Like all spices, it will start to lose its kick with time, so don’t make too large of a batch if you’re not sure you’re going to be able to use it within the next few months.

What can I use instead of pumpkin pie spice?

If you don’t have all the ingredients for the full recipe, you can substitute any combination of ground cinnamon plus the ingredients you do have. It will be missing some of that true pumpkin spice flavor, but it will work in a pinch.

I wouldn’t try substituting for pumpkin pie spice without cinnamon.

Can I add pumpkin pie spice to coffee?

If you’re craving a Pumpkin Spice Latte , you can use pumpkin spice to make one BUT don’t just add spoonfuls of it to your morning coffee.

Cinnamon does not dissolve well into liquid, so you’ll just have lumps of it floating in your coffee. Instead, add it to your coffee grounds before brewing your coffee. The brewed coffee will pick up all the flavors of the pumpkin spices, and then you can stir in some warm milk, cream, sugar, and maybe a drop or two of vanilla.

To use pumpkin pie spice in coffee, add 1 teaspoon pumpkin spice per 1/4 cup (4 tablespoons) of ground coffee.

Is allspice the same as pumpkin pie spice?

No allspice and pumpkin pie spice are not the same thing. While allspice is known for having a flavor similar to a combination of cinnamon, nutmeg, and cloves, which are all ingredients in pumpkin pie spice, it is its own separate spice.

It also packs a much stronger flavor punch than pumpkin spice, so you certainly don’t want to try substituting it for pumpkin spice in the same amount as the taste would be overwhelming.

Can you use pumpkin pie spice in apple pie?

Yes. Apple pie spice is usually a mix of cinnamon, nutmeg, allspice, and sometimes ginger and cardamom. The two have a pretty similar flavor and can be used mostly interchangeably if needed.

If substituting pumpkin pie spice for apple pie spice, use the amount called for in the recipe, and then add a little cardamom if you have it (about 1/8 teaspoon for every teaspoon of pumpkin pie spice used), as its herbal, citrusy flavor is delicious in apple pie.

Homemade pumpkin pie spice in a glass jar. - 5

Homemade pumpkin pie spice in a glass jar. - 6

Recipes Using Pumpkin Pie Spice

Pumpkin Pancakes for Two
Pumpkin Cookies With Cream Cheese Frosting
Pumpkin Donuts
Pumpkin Cupcakes
Small-batch Pumpkin Streusel Muffins
Small No-bake Marshmallow Pumpkin Cheesecake

Ingredients

▢ 1 tablespoon and 1 teaspoon ground cinnamon
▢ 1 teaspoon ground nutmeg
▢ 1 teaspoon ground ginger
▢ 1/4 teaspoon ground cloves or allspice

Instructions

In a small bowl, stir together all ingredients. Use immediately or store in an airtight container for up to 3 months.

Notes

2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 lightly heaping teaspoon ground cloves or allspice
1/2 teaspoon ground cinnamon
1/8 lightly heaping teaspoon ground nutmeg
1/8 lightly heaping teaspoon ground ginger
Generous pinch of ground cloves or allspice
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
Generous pinch of ground ginger
Small pinch of ground cloves or allspice

What to do with leftover pumpkin puree: Instructions for storing and freezing pumpkin puree, and 40+ recipe ideas to use up leftovers.

I have another entry for you in my “Waste Not” series, a series dedicated to reducing food waste in the kitchen.

Last time we tackled What to Do With Leftover Buttermilk . Today let’s chat about pumpkin puree.

Can of leftover pumpkin puree with text overlay: What to Do With Leftover Pumpkin Puree. - 8

What is pumpkin puree?

Canned pumpkin puree is a glorious product of convenience. It’s pure pureed pumpkin in a can (literally the ingredient list just reads, “pumpkin”) without the time and effort of processing an actual pumpkin in your kitchen.

A traditional 9-inch pumpkin pie usually uses a whole can of pumpkin puree, but many other recipes? Not so much. Pumpkin has A LOT of moisture in it, so a little goes a long way when cooking and leftovers are inevitable.

What to do with leftover pumpkin puree?

When it comes to pumpkin leftovers, you have three options: refrigerate them, freeze them, or use them.

Refrigerating Pumpkin Puree

How long will pumpkin puree keep in the fridge?

Pumpkin puree keeps just fine in the refrigerator for up to a week. Transfer the puree to an airtight container (I’m partial to glass or Pyrex because it doesn’t pick up that pumpkin smell like plastic does) and store for up to 7 days.

Freezing Pumpkin Puree

Can you freeze pumpkin puree?

Yes! You can store pumpkin puree in the freezer for long-term storage with no loss in quality or texture change.

How to Freeze Pumpkin Puree

Freeze in an airtight container or freezer bags in whatever portion sizes you are most likely to use. It will keep for up to 3 months. Defrost overnight in the refrigerator.

Using Leftover Pumpkin Puree

(The best option) Make that extra puree into something amazing. There are a ton of recipes out there that use a partial can of pumpkin puree. I’ve rounded up a bunch of them here and divided them up by amount needed. It’s a good looking bunch. Go nuts!

P.s. Scroll past the recipes for some extra pumpkin puree stats and a cute little infographic.

Things to Make With Most of a Can (1 cup or more) of Pumpkin Puree

Classic Pumpkin Bread

(1 1/2 cups) Chocolate & Pumpkin Oreo Cake by The Road to Honey (1 1/2 cups) Hot Pumpkin Spice Drink by The Worktop (1 cup) Classic Pumpkin Bread (1 cup) No-Bake Pumpkin Chocolate Chip Cake by Snappy Gourmet (1 cup) Pumpkin Cheesecake Brownies by Trial and Eater (1 cup) Quick Stovetop Vegetarian Chili with Red Peppers, Corn and Black Beans by Two Healthy Kitchens (1 cup) Pumpkin Pie Smoothie by Platings and Pairings (1 cup) Healthy Pumpkin Oat Muffins by Platings and Pairings (1 cup) High Protein Pumpkin Flatbread by Kiddielicious Kitchen (1 cup) Simple Maple Pumpkin Puree by Blender Happy (1 cup) Pumpkin Pie Cheesecake Dessert Shooters by Sugar Spun Run (1 cup) Pumpkin Spice Doughnuts With Chocolate Whiskey Glaze by My Kitchen Love (1 cup) Pumpkin Polenta With Roasted Vegetables by Natalies Health (1 cup) Pumpkin Cream Cheese Muffins by Marshas Baking Addiction (1 cup) One Bowl Gluten-free Vegan Pumpkin Bread by Beaming Baker (1 cup) Slow Cooker Pumpkin Maple Oatmeal by 3 Yummy Tummies

Things to Make With Half of a Can (1/2 cup to less than 1 cup) of Pumpkin Puree

Photo of pumpkin donuts make with pumpkin puree stacked on parchment paper. - 10

Pumpkin Donuts With Maple Glaze

(3/4 cup) Small-batch Pumpkin Streusel Muffins (3/4 cup) Sour Cream Pumpkin Muffins by Domesticate Me (2/3 cup) Pumpkin Angel Food Roulade by Food Done Light (2/3 cup) Pumpkin Pancakes by Longbourn Farm (2/3 cup) Pumpkin Breakfast Bars by Brazilian Flair in the USA (2/3 cup) Pumpkin Roll by Salu-Salo (6 tablespoons) Vegan Chocolate Chip Pumpkin Cookies by A Saucy Kitchen (1/2 cup) Amazing Pumpkin Pancakes for Two (1/2 cup) Mini Skinny Pumpkin Pie With Graham Cracker Crust (1/2 cup) Small No-bake Marshmallow Pumpkin Cheesecake (1/2 cup) Pumpkin Granola Bars with Pecans & Chocolate by A Virtual Vegan 1/2 cup) Double Pumpkin Granola by Live Eat Learn (1/2 cup) Small-batch Shortbread Pumpkin Pie Bars (1/2 cup) Pumpkin-Peanut Butter Chocolate Chip Cookies (Vegan & Gluten-free) by Vegan Huggs (1/2 cup) Vegan Whole Wheat Pumpkin Drop Biscuits by Healthy Slow Cooking (1/2 cup) Pumpkin Pie Smoothie by Domesticate Me (1/2 cup) Southwest Pumpkin Risotto by Veggie Inspired Journey (1/3 cup) Mini Pumpkin Cake with Cream Cheese Frosting (1/3 cup) Pumpkin Spice Waffles by Supergolden Bakes (1/3 cup) Pumpkin Donuts With Maple Glaze (1/3 cup) Pumpkin Donuts With Cream Cheese Glaze (1/3 cup) Cinnamon Sugar Baked Pumpkin Donuts

Things to Make With Just a Little (1/4 cup or less) of Pumpkin Puree

Photo of pumpkin spice rice krispie treats made with pumpkin puree on a white plate. - 11

Small-batch Pumpkin Spice Rice Krispie Treats

(1/4 cup) Small-batch Mini Pumpkin Eclairs (1/4 cup) Small-batch Pumpkin Cupcakes With Cream Cheese Frosting (1/4 cup) Pumpkin Caramel Sauce (vegan!) by Veggies Don’t Bite (1/4 cup) Pumpkin Shortbread Cookies (1/4 cup) 2 minute Paleo Pumpkin Pecan Sticky Bun by Athletic Avocado (1/4 cup) Pumpkin Cheesecake Profiteroles by The Flavor Bender (1/4 cup) Skinny Pumpkin Pie Martini by Lipgloss and Crayons (1/4 cup) Pumpkin Peanut Butter Cupcakes by Cook With Kushi (1/4 cup) Pumpkin Pie For One by Zag Left (2 tablespoons) Coconut Flour Pumpkin Spice Mug Cake by Leelalicious (2 tablespoons) Small-batch Pumpkin Snickerdoodles (2 tablespoons) Pumpkin Spice Latte Recipe Two Ways (Light and Decadent) (2 tablespoons) Paleo Pumpkin Pie Microwave Soufflé by Physical Kitchness (2 tablespoons) Vegan Pumpkin Spice Latte by The Rising Spoon (1 tablespoon) Small-batch Chocolate Chip Pumpkin Cookies (1 tablespoon) Small-batch Pumpkin Spice Rice Krispie Treats

More in the Waste Not Series:

What to Do With Leftover Whipping Cream What to Do With Leftover Pesto What to Do With Leftover Pie Dough What to Do With Leftover Buttermilk What to Do With Leftover Egg Whites What to Do With Leftover Egg Yolks

Pumpkin Puree Stats

Here are some handy stats on a standard 15-ounce can of pumpkin puree:

Volume to Weight Conversion (1 15-ounce can) 1 3/4 cup = 427g 1 cup = 244g 1/2 cup = 122g 1/3 cup = 81g 1/4 cup = 61g 1 tablespoon = 15g 1 teaspoon = 5g

Substituting With Pumpkin Puree 1 egg = 1/4 cup puree 1 cup oil = 1 cup puree 1 cup butter = 3/4 cup puree

Infographic of pumpkin puree stats. - 12

Infographic of pumpkin puree stats. - 13

This incredibly good sausage potato soup is thick, cheesy, and decadent but so, so easy to make.

My ham and potato soup is one of Baking Mischief’s OG reader favorite recipes. You all are constantly sending me nice messages about that recipe, and it’s been pinned more than 180k times on Pinterest. So today, in the hopes of giving you another soup you might love, I present, cheesy sausage potato soup.

This is a spinoff version of that original fav made with smoked sausage and cheese, so it’s extra rich and creamy and stick-to-your-bones filling.

If you’re craving something warming and decadent tonight, I highly recommend that you give this soup a try.

Red pot full of cheesy sausage potato soup. - 14

Red pot full of cheesy sausage potato soup. - 15

Ingredient Notes

About 2 russet potatoes: The recipe calls for 3½ cups of potatoes. This is about 2 medium-to-large russet potatoes. If you end up with a bit more than the 3½ cups called for, feel free to use them. Your soup will just be extra thick.
Smoked sausage: You can usually find smoked sausage in the deli meat and cheese aisle near the hot dogs. Any type of smoked sausage or kielbasa should work, including chicken/turkey smoked sausage, but I prefer a beef/pork blend. Rather than slicing the sausage into rounds, for this recipe, we’ll dice it into small chunks so you get sausage in every bite of the soup.
Chicken broth: You can use homemade chicken stock if you have it, but this soup is just as fantastic with the canned stuff.
Butter and all-purpose flour: This soup is thickened with a roux made of butter and flour.
Milk and cheddar cheese: Adding milk and cheese to the roux creates a thick and glorious cheese sauce that gets stirred into the soup. Use whatever percentage milk you have on hand. The higher fat, the richer the soup will be. I also recommend grating your own cheese rather than using pre-shredded bagged cheese because the anti-clumping additives added to bagged cheese can prevent it from melting completely smooth.

(Scroll to the recipe card for complete instructions and printable recipe.)

Close up photo of cheesy sausage potato soup. - 16

Close up photo of cheesy sausage potato soup. - 17

How to Make Sausage Potato Soup

Collage photo of sausage potato soup being made. - 18

Collage photo of sausage potato soup being made. - 19

In a large Dutch oven or pot, lightly brown the diced sausage in olive oil. As tempting as it is to sear them really dark, don’t go overboard. You want the sausage somewhat tender, not crispy in the soup, and if the fond (the little cooked-on bits in the pot) turn too dark, it can add a burnt flavor and color to your soup. Once browned, use a slotted spoon to transfer the pieces to a bowl and set aside.
Add onions to the pan and cook until they just begin to turn translucent around the edges, and then add the garlic and cook until it’s golden and smells amazing.
Add the potatoes, celery, and chicken broth , and bring to a simmer. Cook for 10 to 15 minutes, until potatoes can be easily smashed against the side of the pot with a fork.
Using a potato masher or spatula, roughly smash about half of the potatoes in the pot. This will make a thicker, creamier soup while still leaving some pieces of potato for texture.

Collage photo of sausage potato soup being made part 2. - 20

Collage photo of sausage potato soup being made part 2. - 21

In a medium pot, melt butter and add flour. Cook until flour begins to turn lightly golden—this will cook the raw flour taste out of the roux.
Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps. Cook, whisking continuously, until mixture is thickened and bubbly around the edges. Turn heat off, and slowly whisk in cheese, a handful at a time. Whisking the cheese in slowly, off the heat, will produce the smoothest sauce possible.
Once all your cheese is melted, stir the cheese sauce into the soup, add pepper and salt to taste (don’t skip this step!), and add the sausage back to the pot. Stir everything together, serve, and enjoy!

Ladle full of sausage and potato soup. - 22

Ladle full of sausage and potato soup. - 23

What to serve with sausage potato soup?

With a decadent soup like this, I like something light and simple on the side. Go with steamed or roasted vegetables like roasted broccoli or green beans and crusty bread for scooping the last bit of soup out of your bowl.

Can I freeze potato soup?

I don’t recommend freezing potato soup or any soup with potatoes in it, as potatoes don’t maintain their texture well when frozen and reheated. That being said, you can freeze this soup if you really want to. It’s not going to hurt anything, and some people really don’t mind the texture change.

Can I prepare this soup in advance?

Yes! You can make this soup from start to finish up to 2 days in advance. It will be quite thick after refrigeration but rewarm gently on the stove and it will be creamy and beautiful again in no time.

Blue bowl filled with cheesy sausage potato soup. - 24

Blue bowl filled with cheesy sausage potato soup. - 25

How can I make this soup healthier?

If you want to cut some calories, use chicken or turkey sausage instead of beef/pork, leave out the cheese, and use skim milk rather than whole. This will reduce the calories significantly. If you still want that cheesy flavor, you can sprinkle a little cheese over the top of each bowl when serving.

Can I use Italian sausage in this soup?

You can. If you’d like to use Italian sausage rather than smoked, cook the sausage all the way through at the beginning of the recipe and transfer it to a bowl. If the sausage has released a ton of grease, pour off (or use a paper towel) to absorb all but about a tablespoon of it, and then make the rest of the recipe as written.