Homemade Apple Pie Spice (Only 3 Ingredients)

Making your own apple pie spice takes less than two minutes and costs a fraction of the little jars on the store shelf. The warmth comes from cinnamon, a soft nuttiness from nutmeg, and a peppery depth from allspice.

If you already have those three spices sitting in your cabinet, you have everything you need. Stir them together once and your fall baking will never taste flat again.

Why Homemade Blows the Store Blend Away

The cinnamon is the loudest voice in this mix, and when you use a fresh grind, that spicy-sweet character hits the way it should. Pre-packaged blends can taste dusty because they sit for months before you open them.

I keep a small jar on the counter through October and November. A quick pinch in oatmeal, pancake batter, or hot cider pulls the whole kitchen into the season.

Ingredients

• 3 tbsp ground cinnamon: any good-quality cassia or Ceylon cinnamon works
• 1 1/2 tsp ground nutmeg: freshly grated gives a softer, more floral note
• 1 1/2 tsp ground allspice: adds that subtle peppery kick that makes apple pie taste complete

Variations / Substitutions

• Add ground ginger: 1 tsp brings a gentle heat that plays well with the nutmeg; use less if your ginger is very fresh
• Swap nutmeg for mace: mace is the lacy covering of the nutmeg seed and tastes a little brighter, so it lifts the blend slightly
• Dairy-free or gluten-free: this blend is naturally both
• Make it a pumpkin pie spice: add 1 tsp ground ginger and 1/2 tsp ground cloves and you land close to the classic pumpkin blend

If you want an even simpler two-spice mix, check out the cinnamon nutmeg sprinkle recipe on the site.

How To Make Homemade Apple Pie Spice

Step 1: Measure the Spices

Scoop 3 tablespoons of ground cinnamon into a small bowl. Add 1 1/2 teaspoons each of ground nutmeg and ground allspice right on top. This takes about 30 seconds, and it already smells like the best part of Thanksgiving.

Step 2: Whisk Everything Together

Use a tiny whisk or a fork to stir the three powders until they become one uniform reddish-brown color. No streaks of light cinnamon or dark nutmeg should remain, about 20 seconds of stirring will get you there.

Step 3: Transfer and Label

Spoon the blend into a clean 4 ounce jar with a tight lid. Write the name and date on a piece of tape so you remember when you made it, then screw the lid on and use a big pinch in your next apple crisp.

A Few Notes Before You Bake

• If your ground spices have been open for more than a year, buy fresh ones. Old spices lose their oils and the flavor turns flat, no matter how you mix them.
• Toasting the whole spices and grinding them yourself gives a louder, sweeter aroma, but I skip that on a busy Tuesday night.
• This blend is salt free, so add a pinch of salt separately when you make dough, filling, or batter.

Scale the batch for gifts or a bigger stash:

Storing Your Spice Blend

Refrigerate? No need. Keep the jar in a cool dark cupboard away from the stove, and it will stay bright for about 6 months. A glass jar protects the oils better than plastic.

Moisture check: If you see clumps, toss it. That means humidity snuck in and the flavor has started to fade.

What To Serve With Apple Pie Spice

This blend slides right into any baking that calls for warm spice notes. Stir a teaspoon into your morning oatmeal or swirl it into whipped cream for a quick dessert topping. It also works beautifully rubbed onto thick turkey chops before searing, because the allspice echoes the savory side of classic jerk seasoning.

Frequently Asked Questions

Can I use this in place of pumpkin pie spice?

Yes, but pumpkin pie spice usually has ginger and cloves, so your dish will taste a bit gentler. Add a pinch of both if you want a closer match.

How much apple pie spice do I use for a standard apple pie?

Use 1 to 2 teaspoons for a 9 inch pie, depending on how spiced you like your filling. Start with 1 teaspoon, taste the raw apple mixture, and add more if you want.

Can I make this with whole spices?

Absolutely. Toast whole cinnamon sticks, whole nutmeg, and whole allspice berries in a dry pan until fragrant, then grind them in a spice grinder. The scent will be much sharper, and it’s the best version for a showstopper pie.

Does this blend get hotter over time?

Not really. Allspice has a peppery kick that stays consistent if the jar is sealed right. If it tastes hotter after a few months, the nutmeg and cinnamon may have faded, leaving the allspice more noticeable.

Apple Pie Spice Recipe

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Prep Time 2 minutes mins

Total Time 2 minutes mins

Servings: 6 servings

Calories: 12

Ingredients Method Notes

Ingredients

  

• 3 tbsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1 1/2 tsp ground allspice

Method

 

1. Measure the cinnamon, nutmeg, and allspice into a small bowl.
2. Whisk until thoroughly combined and uniform in color.
3. Transfer to a small jar, seal, and label with the date.

Notes

Freshly ground nutmeg can mute a bit over the first day, so I wait a few hours before using it in a recipe that relies heavily on the spice’s floral note. Otherwise, use it right away.