If you love the cozy scent of fall as much as I do, this homemade apple pie spice is going to be a staple in your kitchen. It’s a simple mix of pantry spices—think cinnamon, ginger, nutmeg, a bit of cardamom—and it makes everything smell like warm apple pie, even if you’re just making oatmeal.
Why I Always Keep This Blend on Hand
For the longest time, I only kept pumpkin pie spice in the cabinet for fall baking. But a few years ago, when I ran out of it mid-recipe, I decided to make my own version—just for apple pie. And that’s when I realized: this blend deserves its own spotlight.
It’s got that familiar warm spice aroma but with a slightly different kick—more gingery, a bit brighter, and so versatile. I started sprinkling it into my morning oats, whisking it into pancake batter, even mixing it with sugar for cinnamon toast. Now, I keep a little jar of this spice front and center through the cooler months.
What Goes Into This Spice Mix
I’ve made this blend so many times, I could probably mix it blindfolded. But here’s what I usually toss in:
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Cinnamon – It’s the base and heart of the blend. I use Ceylon if I have it, but regular ground cinnamon works beautifully too.
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Ginger – Adds a little zip and warmth that makes the blend pop.
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Nutmeg – I always grate mine fresh—it makes a big difference.
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Allspice – Just a touch gives it that old-school pie flavor.
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Cardamom – Optional, but I love the depth it adds. If you’re a cardamom fan, don’t be shy here.
The beauty is, there’s no strict rule. Like your spice blend bolder? Use a little more ginger or allspice. Want it extra mellow? Dial those down. You really can’t go wrong once you’ve got the base set.
Mixing & Storing It Like a Pro
Making this is as low-lift as it gets. Just add everything to a clean, dry jar (an old spice bottle works great), screw the lid on tight, and give it a good shake.
If I’m gifting it, I’ll sometimes run the spices through a fine sieve or give them a quick blend in my spice grinder to make it super fine and smooth. Then I label the jar with a piece of masking tape or use a printable label if I’m feeling crafty.
As for storage—any small airtight container will do. Just keep it tucked away in a cool, dry cupboard, and it’ll stay fragrant for at least a year. Honestly, I’ve had some batches last longer and still smell amazing.
I usually make about 1/3 cup at a time—enough to get through a couple months of baking—but you can double or triple the batch if fall baking is in full swing at your place.
My Favorite Ways to Use It
Of course, it’s perfect in anything apple-related: pies, crisps, muffins, or apple bars. But I’ve also stirred it into:
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Slow cooker applesauce – Add a teaspoon toward the end of cooking and let it meld in.
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Overnight oats – A spoonful with maple syrup and chopped apples is my go-to.
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Apple cider – A pinch in warm cider makes it feel instantly festive.
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French toast or pancakes – Add to the batter or dust it over the top with powdered sugar.
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Sugar blends – Mix with white or brown sugar for cinnamon toast or coffee topping.
And here’s a little trick I started doing: mix it with a spoon of honey or maple syrup and drizzle over roasted sweet potatoes. Game changer.
Homemade Gift Idea
One of my favorite last-minute fall gifts is a little jar of this spice blend tied with some twine and paired with fresh apples from the market or orchard. It feels thoughtful without being fussy, and people love it. I’ve made little baskets with a jar of the spice, a hand-written recipe for apple crisp, and a few apples—perfect for neighbors or teachers during the holidays.
Apple Pie Spice
A cozy, fragrant blend of pantry spices that brings warmth to everything from pies and muffins to oatmeal and lattes. This homemade mix is a staple in my fall and winter baking.
Ingredients
- 1 teaspoon ground ginger
- 4 tablespoons ground cinnamon
- 1½ teaspoons ground cardamom
- ½ teaspoon ground allspice
- 1½ teaspoons ground nutmeg
Instructions
- In a small mixing bowl, add the ginger, cinnamon, cardamom, allspice, and nutmeg.
- Stir everything together until well blended. Once fully mixed, transfer the spice blend to a clean jar or airtight container for storage.
Notes
- This recipe is totally flexible—feel free to tweak the amounts to match your taste. Love cinnamon? Add a bit more. Not a big fan of cardamom? Dial it down.
- If you’re working with freshly grated nutmeg, it’s more potent than the pre-ground version, so you might want to use a little less.
- I always keep this in a small spice jar with a label, and it lasts me through the whole season.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 8Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 2gFiber 1gSugar 0gProtein 0g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Wrapping It Up
This simple spice mix is one of those things that takes just a few minutes to make but ends up making a big difference in your baking. It smells like autumn in a jar, and once you start using it, you’ll wonder how you ever got through fall without it.
Next time you’re baking something cozy—or just want your kitchen to smell like pie—grab this blend and sprinkle generously.
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