Pumpkin Spice vs Pumpkin Pie Spice: What’s the Difference and When to Use Each

Introduction

Cooler mornings, cozy sweaters, and a flood of recipes calling for pumpkin spice or pumpkin pie spice - fall is officially here. If you’ve ever wondered which jar to reach for, here’s the quick takeaway: they’re nearly the same blend. “Pumpkin pie spice” often signals a pie-balanced mix crafted for custards and classic bakes, while “pumpkin spice” is the catch‑all term you’ll see in beverages and everyday baking.

At Raw Spice Bar, we keep fall flavors fresh and easy. Our small‑batch Pumpkin Pie Spice mix is crafted for balance and consistency, with a fresh 2 oz blend designed to shine in pies, coffees, cookies, and more. Prefer discovery? Our flexible spice subscription delivers seasonal blends (with recipe cards) so you can explore new flavors without the guesswork.

At a Glance: Are They Different?

Up next, we’ll show you how to choose the right blend for coffee, bakes, oatmeal, roasted squash, and even a Southwest twist with Hatch chiles.

What’s Actually Inside Each Blend (Ingredients and Variations)

Pumpkin spice and pumpkin pie spice share a cozy core: cinnamon (the base), ginger, nutmeg, and cloves. Those four define the classic aroma and flavor in both a pumpkin spice mix and a pumpkin pie spice mix.

Common variations:

• Pumpkin pie spice mix: Often includes allspice and/or mace for roundness and a softer, pie-friendly finish that won’t overpower custards and silky fillings.

• Pumpkin spice mix: Sometimes adds cardamom, a touch of black pepper, or orange zest for brighter aromatics - popular in lattes, syrups, and everyday baking where lift and aroma matter.

Brand-to-brand differences:

• Ingredient lists and ratios vary widely. Some blends lean cinnamon‑forward and sweetly aromatic; others push ginger for a spicier kick or add allspice/mace for depth. Reading the label helps you predict intensity and balance - especially if you’re deciding between a beverage‑ready pumpkin spice mix and a custard‑calibrated pumpkin pie spice mix.

A note on sugar:

• Pumpkin spice mixes contain no sugar. The sweetness you taste in lattes, muffins, or pies comes from your recipe, syrups, or sweeteners - not the spice itself.

Our small‑batch approach:

• At Raw Spice Bar, our Pumpkin Pie Spice leans warm and balanced for pies and beyond. It’s crafted fresh in small batches to preserve aromatics and deliver consistent results. For savory sides like roasted squash, pair it with our Herbal Thanksgiving blend to add sage‑forward depth and a holiday‑ready aroma.

History in a pinch:

Flavor Profiles: How They Taste (And Why It Matters)

Cinnamon-forward warmth is the backbone of both pumpkin spice and pumpkin pie spice. It provides the cozy, familiar base that reads as “fall” in everything from lattes to pies.

• Ginger brings gentle, peppery heat that livens up the blend.

• Nutmeg adds nutty sweetness and creamy depth.

• Clove contributes an intense, slightly astringent, almost eucalyptus-like note that can quickly dominate if overused.

Where blends diverge:

• With allspice or mace: You’ll get a rounder, pie‑ready depth - smoother edges and a luxurious finish that complements custards and creamy fillings.

• With cardamom, orange zest, or a pinch of black pepper: Expect a brighter, latte‑friendly lift - aromatics pop through milk, foam, and syrups for a more pronounced top note.

Why it matters in recipes:

• Custards and pies benefit from blends with allspice/mace, which feel fuller and more integrated without spiking sharpness.

• Coffees and syrups love the high‑note spark of cardamom/orange zest/pepper, which stays aromatic even when diluted.

• Cookies vs. quick breads: Clove‑heavy blends can taste sharper in short bakes (cookies) but mellow pleasantly in longer bakes (loaves, cakes), where heat softens the edges and balances sweetness.

Use-Cases by Category: Coffee, Bakes, Oatmeal, Roasted Squash

Coffee/latte/cocoa:

• Choose a brighter “pumpkin spice” profile with optional cardamom or orange zest so the aroma cuts through milk and foam.

• Bloom the spices by simmering them briefly in simple syrup, or whisk a pinch directly with hot espresso before adding dairy for better extraction and fuller flavor.

Bakes (pies, cookies, quick breads):

• Choose a balanced “pumpkin pie spice mix” that includes allspice/mace to complement custards and batters without sharp edges.

• Clove management: keep total clove under 10–15% of your blend for cookies and quick breads; a little goes a long way, especially in short bakes.

Oatmeal & breakfast bowls:

• Stir in 1/4 to 1/2 teaspoon per serving while oats are hot so aromatics bloom.

• Pair with maple, diced apple or pear, and add a tiny pinch of salt to amplify sweetness and spice.

Roasted squash & veg:

• Toss 1–2 teaspoons per pound of squash with oil plus pumpkin pie spice mix; roast at high heat so sugars caramelize and spices toast.

• Finish with a crunchy salt or toasted pepitas for texture.

Raw Spice Bar callouts:

• Use Raw Spice Bar Pumpkin Pie Spice for pies and oats.

• For drinks, mix pumpkin spice 50/50 with a chai-adjacent blend from our catalog to add cardamom-forward lift.

• For savory squash, add a dusting of our Herbal Thanksgiving blend for sage‑rosemary depth.

Southwest Twist: Can You Add Hatch Chiles? Yes - Here’s How

Why it works:

• Pumpkin and winter squash bring natural sweetness and creaminess.

• Hatch green chile adds a fresh, vegetal heat that balances sweetness and makes spices taste brighter.

Green vs. red Hatch:

• Green Hatch: grassy, crisp, lightly smoky when roasted; great in soups, chilis, and roasted veg.

• Red Hatch: riper, deeper, and slightly sweeter with a raisiny warmth; excellent for stews and braises.

Easy pairings:

• Chipotle–pumpkin soup: Stir in 1–1.5 tsp pumpkin pie spice mix, add roasted green Hatch, and finish with lime for lift.

• Pumpkin turkey chili: Add 1 tsp pumpkin spice mix per pot and fold in chopped roasted Hatch; simmer to meld.

• Roasted kabocha/butternut: Toss with 1 tsp pumpkin pie spice mix + 1/2 tsp mild chile powder per pound, roast, then drizzle with brown butter.

Pro tips:

• Bloom spices in oil or butter before liquids; add Hatch after softening aromatics to preserve flavor.

• Start small; chile heat intensifies as dishes sit and reduce.

Raw Spice Bar tie-in:

• Layer our Chili Powder or American BBQ blend with Pumpkin Pie Spice for a smoky‑sweet backbone that complements Hatch’s green heat.

Quick DIY: Two Reliable Pumpkin Spice Mix Recipes (+ a Southwest Variant)

Classic Pumpkin Pie Spice (balanced for pies, custards)

• 4 tbsp ground cinnamon

• 1 tbsp ground ginger

• 1 tbsp ground nutmeg

• 2 tsp ground allspice

• 1–2 tsp ground cloves (to taste)

• Optional: 1 tsp ground mace for rounder depth

• Why this works: a pie‑balanced pumpkin pie spice mix that complements creamy fillings without sharp edges.

Latte-Forward Pumpkin Spice (brighter for beverages and yogurt)

• 4 tbsp ground cinnamon

• 1 tbsp ground ginger

• 1 tbsp ground nutmeg

• 1 tsp ground cloves

• 1 tsp ground cardamom

• Optional: 1 tsp dried orange zest for lift

• Why this works: a beverage‑friendly pumpkin spice mix whose aromatics cut through dairy and foam.

Southwest-Friendly Twist (for chilis, soups, roasted squash)

• Start with the Classic base

• Add 1–2 tsp mild chile (ancho or New Mexico) per batch

• Optional: a small pinch of chipotle for gentle smoke

• Why this works: mild chile adds earthy warmth that plays well with squash and slow simmers.

How to use

• Bloom in fat: Stir your pumpkin spice or pumpkin pie spice mix into warm butter/oil for 30–60 seconds before adding liquids to wake up aromatics.

• Dissolve in syrup: Simmer spices in simple syrup, strain if desired, then use for lattes or cocoa.

• Adjust to taste: Reduce clove for shorter bakes (cookies) to avoid bitterness; add a pinch more cardamom/orange for drinks if you want extra top notes.

When to buy instead of blend

• If you want guaranteed balance and fresh aromatics without measuring, reach for Raw Spice Bar’s small‑batch Pumpkin Pie Spice. Our 2 oz fresh blend is crafted for consistency - and if you love seasonal discovery, our spice subscription keeps fall flavors (and global blends) coming with helpful recipe cards.

Smart Substitutions When You’re Out

• No blend on hand: Mix 2 parts cinnamon : 1 part ginger : 1 part nutmeg + a small pinch of clove. This quick pumpkin spice mix approximates both pumpkin spice and pumpkin pie spice in most recipes.

• Chai blend as a stand‑in: Use a chai blend sparingly (it can be clove/cardamom heavy). Start with half the called-for amount, add a pinch of cinnamon, and adjust to taste.

• Apple pie spice: Works well in cookies and quick breads. For pumpkin pies and custards, add a touch more clove (or a dash of allspice) to get closer to a classic pumpkin pie spice mix.

• Allspice‑only hack: In a pinch, allspice alone brings warm, pie‑adjacent flavor. Round it out with a splash of vanilla and a tiny pinch of salt to enhance sweetness and depth.

• Syrup vs. spice: If you’re swapping pumpkin spice syrup for dry spice in coffee or bakes, reduce added sugar elsewhere and consider adding a pinch of straight cinnamon to boost the spice profile.

• Raw Spice Bar convenience: For reliable, ready‑to‑use balance, order our small‑batch Pumpkin Pie Spice - and add a chai blend for drinks plus Herbal Thanksgiving to cover savory squash and holiday sides.

Freshness & Storage (Keep Your Fall Blends Potent)

• Store airtight, cool, and dark. Keep jars away from sunlight, stovetops, and heat.

• Use dry spoons only - don’t shake directly over steaming pots to avoid moisture.

• Shelf life guide: Ground spice blends deliver peak aroma within about 6–12 months when stored properly.

• Whole vs. ground: When possible, grind nutmeg or clove fresh for a bigger aromatic payoff.

• Small-batch advantage: Raw Spice Bar’s 2 oz packs encourage quicker turnover, so you cook with fresher blends all season.

• Label and date jars. Refresh at the start of each fall for consistent flavor.

Final Verdict: Which One Should You Choose?

• For pies and custards: Choose a balanced pumpkin pie spice mix - welcoming allspice and/or mace for roundness and a custard‑friendly finish.

• For lattes, oatmeal, and quick bakes: Use pumpkin spice (or pumpkin pie spice - either works); consider a pinch of cardamom or dried orange zest for latte‑friendly lift.

• For savory or Southwest: Pair pumpkin pie spice with Hatch chiles and a mild chile powder for smoky‑sweet balance.

Buy or DIY?

• Buy for consistency and freshness: Raw Spice Bar’s small‑batch Pumpkin Pie Spice delivers reliable balance and comes with recipe cards so you can cook confidently.

• DIY for custom twists: Adjust clove for shorter bakes, add cardamom/orange for beverages, or blend in mild chile for savory dishes.

Quick chooser table:

Explore confidently with Raw Spice Bar’s seasonal blends, flexible spice subscription, and gift sets - your shortcut to fresh, small‑batch flavor all fall long.