A recipe for pumpkin pie spice published by Betty Crocker is made with 3 tablespoons of ground cinnamon, 2 teaspoons each of ground nutmeg and ground ginger and 1 1/2 teaspoons each of ground allspice and ground cloves. Mix the all the spices together, and store in a small container.
An alternative recipe for pumpkin pie spice calls for 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger and 1/4 teaspoon each of ground allspice, nutmeg, mace and cloves. Measure all the spices into a bowl, mix them, and store in an airtight container. The pumpkin pie spice can be used for up to one year.
Another variation is made with 2 tablespoons of ground cinnamon, 1 tablespoon of ground ginger, 1/2 teaspoon of allspice, 1/2 teaspoon of ground cloves and 2 teaspoons of ground nutmeg. This recipe makes about 1/4 cup of pumpkin pie spice.
Pumpkin pie spice is traditionally used in pumpkin-flavored pie or bread, but may also be used to flavor coffee or as seasoning for spiced nuts or popcorn. Other recommended uses include mixing it into fresh whipped cream, adding it to pancake batter or using it as a seasoning for fresh roasted winter vegetables.