Homemade Apple Pie Spice Recipe

Homemade apple pie spice is a cinnamon-forward blend with allspice, nutmeg, cardamom, and ginger that comes together in five minutes with pantry staples. This version has more cinnamon and allspice than most recipes, with less ginger, nutmeg, and cardamom. This gives it a sweeter, warmer flavor than the standard four or five spice blend. Use two teaspoons per pie, or sprinkle it into oats, cider, and baked goods anywhere fall flavor belongs. Keeps for up to six months in an airtight jar.

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I can smell fall in the air and I am loving every minute of it. Warm sweaters, hot cocoa, and the kind of baking that fills the whole kitchen with cinnamon.

This homemade apple pie spice is what makes that happen, and it goes straight into Apple Pie Filling, Apple Turnovers, and Apple Pie Salsa.

Most apple pie spice recipes use the same five spices in roughly equal amounts, but mine is different. I use more cinnamon and more allspice than usual, and noticeably less ginger, nutmeg, and cardamom.

The sweeter Saigon cinnamon mixes with that extra allspice in a way that makes the whole blend taste warmer and a little sweeter than the standard version. Once you make your own, you will not go back to the store-bought jar.

How Much Apple Pie Spice Do I Use?

This is the question people ask most, and the answer depends on what you are making.

Per pie: Two teaspoons is the standard amount for a full apple pie or these apple pie egg rolls. Start there and adjust to taste if you like a more pronounced spice flavor.

Per recipe call for individual spices: If a recipe calls for cinnamon, nutmeg, allspice, and ginger separately, one to two teaspoons of this blend typically covers the total amount needed. Start with one teaspoon and add more if you want a stronger flavor.

In drinks: A quarter to half teaspoon is plenty for a mug of hot cider, coffee, or hot cocoa. The spices are more concentrated in liquid than in baked goods, like cookies, so start small.

In oats or yogurt: A pinch to a quarter teaspoon stirred in along with a little honey makes an easy fall breakfast upgrade.

close jar of spices with a board next to it topped with apples and a set of measuring spoons

What Makes This Apple Pie Spice Different

Most apple pie spice recipes are built the same way: cinnamon, nutmeg, allspice, and ginger in roughly equal parts, sometimes with cardamom added and sometimes left out entirely. A few swap cardamom for a pinch of cloves.

This version skips that even split. I use noticeably more cinnamon and more allspice, and pull back hard on the ginger, nutmeg, and cardamom.

The result is a blend that tastes sweeter and warmer rather than sharp or peppery, since the allspice amplifies the natural sweetness of the cinnamon instead of competing with it. It is a small shift in ratios, but it makes a real difference in the final flavor.

Is Apple Pie Spice the Same as Pumpkin Pie Spice?

Almost, but not quite. Apple pie spice typically uses cinnamon, nutmeg, allspice, and ginger. Pumpkin pie spice uses the same base but swaps in cloves alongside or instead of allspice, giving it a slightly more intense, deeper flavor.

You can substitute one for the other in most recipes. Use pumpkin pie spice in place of apple pie spice and the flavor will be a little more intense. Use apple pie spice in place of pumpkin pie spice and you will get a milder, sweeter result.

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Cinnamon – the dominant flavor in this blend, used in a noticeably larger amount than most apple pie spice recipes call for. Saigon cinnamon, also called Vietnamese cinnamon, is what I use here. It has a higher oil content than regular cinnamon, which gives it a stronger aroma and a sweeter, less acidic flavor that makes the whole blend taste better. Regular cinnamon works fine if that is what you have, but Saigon is worth trying to find.

Allspice – the second spice that sets this blend apart. Most recipes use allspice in a smaller, supporting amount. In this, it plays a bigger role, working alongside the cinnamon to create that warm, sweet quality rather than a sharp or peppery one.

Nutmeg – used in a smaller amount than most recipes call for. If you have a whole nutmeg and a microplane, freshly grated nutmeg is noticeably better than the pre-ground kind, but cut back slightly since fresh nutmeg is stronger.

Cardamom – also used sparingly here compared to other versions. It adds a subtle, slightly floral warmth in the background without competing with the cinnamon and allspice for attention.

Ginger – the spice used in the smallest amount of all five. A little goes a long way, and keeping it light is part of what lets the cinnamon and allspice lead.

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How To Make Homemade Apple Pie Spice

Gather and measure all the spices. Mix together in a sealable jar or container.

Store in an airtight container in a cool, dark place until ready to use. Use two teaspoons per pie, or adjust to taste.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage

Store this apple pie spice in an airtight container in a cool, dry place, and it will keep for up to six months. After that, it starts to lose some of its intensity.

Glass jars are the best choice since they preserve the flavor better and keep the spice oils from seeping into plastic the way they would with a plastic container.

Variations

Make it more traditional – increase the ginger, nutmeg, and cardamom to bring the ratios closer to an even split if you prefer the standard version.

Make it allergy-friendly – if you need to avoid a specific spice, leave it out and increase the remaining spices slightly to keep the overall flavor balanced.

Make it with fresh nutmeg – grate a whole nutmeg with a microplane for a more vibrant flavor. Use slightly less than the recipe calls for since fresh nutmeg is stronger than pre-ground.

Recipes Using This Apple Pie Spice

Apple Pie Filling – this seasoning goes directly into the filling for that classic warm, sweet apple pie flavor in every bite.

Apple Turnovers – flaky pastry filled with spiced apples, using this same blend to season the fruit before it gets wrapped and baked.

Apple Pie Salsa – a sweet, chunky apple salsa that gets its signature fall flavor from this same warm spice blend.

Caramel Apple Empanadas – a sprinkle of this seasoning in the apple filling brings that same cinnamon-forward warmth to a different kind of handheld treat.

Frequently Asked Questions

How much apple pie spice do I use to replace individual spices in a recipe?

One to two teaspoons typically covers the combination of cinnamon, nutmeg, allspice, and ginger a recipe would otherwise call for separately. Start with one teaspoon and add more to taste.

Is apple pie spice the same as pumpkin pie spice?

Almost. Apple pie spice typically skips or reduces the cloves that pumpkin pie spice includes, giving it a milder, sweeter flavor. They can be substituted for each other in most recipes with only a slight difference in intensity.

What makes this apple pie spice different from other recipes?

This version uses more cinnamon and more allspice than a typical recipe, with less ginger, nutmeg, and cardamom. The result is a sweeter, warmer flavor rather than a sharp or peppery one.

Can I leave out a spice if I’m allergic to it?

Yes. Leave out the spice you need to avoid and increase the remaining spices slightly to keep the overall flavor balanced.

How long does homemade apple pie spice last?

Up to six months when stored in an airtight container in a cool, dry place. After that it starts to lose some of its intensity.

Is apple pie spice gluten free?

Yes. It is just a blend of dried spices, so it is gluten free and safe to use in any recipe without worry.

Can I use apple pie spice in drinks?

Yes. A quarter to half teaspoon works well in hot cider, coffee, or hot cocoa. Start small since the spices are more concentrated in liquid than in baked goods.

Looking for more ways to flavor your favorite meals? Check out our full collection of Homemade Spice Mixes and Seasoning Blends.

Recipe Tips & Tricks

Use Saigon cinnamon if you can find it. The flavor difference over regular cinnamon is significant and it is worth buying in bulk if you bke often.
Grate nutmeg fresh if you have a whole nutmeg and a microplane, but use slightly less since fresh is stronger than pre-ground.
Store in glass rather than plastic to keep the spice oils from seeping into the container and to preserve the flavor longer.
Make a double batch at the start of the season since this gets used up fast once apple baking season is in full swing.

This homemade apple pie spice recipe brings real fall flavor to every apple recipe in your rotation, and the cinnamon-forward ratio here is what makes it taste different from anything you would find at the store.

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