Don’t pay a fortune for pumpkin pie spice at the grocery store! Use pantry ingredients and make it yourself in a matter of minutes.
Making your own pumpkin pie spice is as easy as pie! Er, wait—now that I think about it, it’s MUCH easier since there’s no rolling out pie crust or baking. This is the blend I use in all my cozy pumpkin recipes, from pumpkin spice syrup to pumpkin pop tarts . I posted it on Instagram a few weeks ago and I decided it was time to share it here on the blog too!
Why It’s Worth Making Your Own Pumpkin Pie Spice
- Fresher flavour . Although you can use the jars you have in your pantry, I love grinding my own spices for a fresher, more flavourful pumpkin spice when I’m baking for a special occasion (like Thanksgiving pumpkin pie !).
- Budget-friendly . At my local grocery store, bottles of pumpkin pie spice are $8! But I can make the same mix at home with ingredients I already have on hand.
- Easy to customise . You can change up the spices according to your taste preferences. Sometimes I even add a little ground black pepper for some extra oomph.
Notes on Ingredients
Here’s a quick look at what you’ll need to make pumpkin spice from scratch. Nothing fancy here! Scroll down to the recipe card to find the ingredient quantities.
- Cinnamon – For that pure warm, cozy flavour.
- Ginger – Ginger adds a bit of zing.
- Nutmeg – Another warm spice, nutmeg is also earthy and woodsy.
- Cloves – Pungent, spicy cloves give pumpkin pie spice some pep.
- Allspice – Allspice is not a blend of spices as some people think! It comes from the allspice berry, which is native to the Caribbean. That’s why you’ll also find it in Jamaican jerk and rice and peas !
How to Make Pumpkin Pie Spice
Gather your ingredients, then mix everything together in one bowl. How’s that for easy?
Combine the spices in a bowl.
- Combine . Mix all the spices together in a small bowl and funnel them into a jar, or just mix the spices right in the jar if you have enough space to stir.
- Store and use . Keep the jar in your pantry and use it for all your favourite pumpkin recipes.
Ways to Use Homemade Pumpkin Pie Spice
- Recipes . Like pumpkin bread , pumpkin cream cheese muffins , and pumpkin pancakes .
- Oatmeal . Sprinkle it over your oatmeal for some cozy flavour.
- Lattes . You don’t even need to make a pumpkin spice latte ! Just sprinkle some onto the foam of a regular latte instead of cinnamon.
- Chia pudding . Make this pumpkin chia pudding or just add some pumpkin pie spice to your favourite vanilla chia pudding recipe.
- Roasted butternut squash . Toss butternut squash with pumpkin pie spice and oil, roast it, then drizzle with a little maple syrup. It’s a side dish that tastes like a treat!
How to Store
Pumpkin pie spice won’t spoil, but the flavour will fade as time goes on. As long as the spices you use are fresh, it will last up to 3 years in an airtight container in a cool, dry place.
More Vegan Pumpkin Recipes
- Pumpkin Banana Muffins
- Pumpkin Waffles
- Vegan Pumpkin Cheesecake
- Pumpkin Brownies
- Pumpkin Chocolate Chip Muffins
Ingredients
- 3 tablespoons ground cinnamon , 21 g
- 2 teaspoons ground ginger , 5 g
- 2 teaspoons ground nutmeg , 5 g
- 1 teaspoon ground cloves , 2.1 g
- 1 teaspoon ground allspice , 2 g
Instructions
- Mix all the spices together and store in an airtight jar. Enjoy anywhere you use pumpkin pie spice! It’s as easy as pie!
Notes
Pumpkin Pie Spice
Ingredients
- 3 tablespoons ground cinnamon 21 g
- 2 teaspoons ground ginger 5 g
- 2 teaspoons ground nutmeg 5 g
- 1 teaspoon ground cloves 2.1 g
- 1 teaspoon ground allspice 2 g
Instructions
- Mix all the spices together and store in an airtight jar. Enjoy anywhere you use pumpkin pie spice! It’s as easy as pie!
Notes
Nutrition
Pumpkin Pie Spice https://jessicainthekitchen.com/pumpkin-pie-spice/ February 10, 2025
If you have a weakness for Thai takeout, put this drunken noodles recipe on your must-make list! Also known as pad kee mao, these noodles are sweet, savoury, and spicy.
Almost every Thai restaurant has a version of drunken noodles on the menu, alongside other favourites like Pad Thai , Pad See Ew , and Thai Red Curry . While the name might make you think these noodles must have alcohol in the sauce, there’s not a drop of it—instead, you’re supposed to eat the noodles with a cold beer on the side because they’re so fiery hot! Luckily, when you make the recipe at home, you can make them as spicy (or not) as you want, so that beer on the side is optional.
Why I Love This Drunken Noodles Recipe
With that spicy, sweet, and umami-infused sauce, tender-crisp veggies, and fantastic fresh basil, my homemade drunken noodles taste just as good as the takeout version! Here’s why they’ll be a hit:
- The PERFECT sauce . I don’t know about you, but I always appreciate how Thai sauces just magically nail that balance of sweet and savoury—and in this case, spicy too.
- Vegan . Unlike restaurant versions of drunken noodles, this homemade version is plant-based! I swap the oyster sauce for hoisin sauce here.
- Quick and easy . Like other stir-fried noodles dishes (see my Chow Fun Noodles ), pad kee mao comes together lightning fast, making it ideal for weeknight dinners. It’s even quicker than ordering takeout!
Notes on Ingredients
Gather up these ingredients before you get started. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rice noodles – You can use wide or thinner pad Thai style, whichever you prefer. (Typically, restaurants use wider noodles.)
- Toasted sesame oil or vegetable oil – Toasted sesame oil will add some subtle nutty flavour.
- Onion and garlic
- Red chili – Or chili flakes. Add as much or as little as you like, depending on your heat tolerance.
- Zucchini and red bell pepper – you can also use bok choy, or even tofu!
- Basil – For the correct flavour, holy basil is best but you can also use Thai basil. You might want to start with a smaller amount, though, because it has a stronger flavor than more common sweet basil.
- Sauce – Soy sauce, hoisin sauce, brown sugar, and rice vinegar. Be sure to use unseasoned rice vinegar, which doesn’t have added sugar.
- Lime wedges
How to Make Drunken Noodles
If you plan on making this vegan drunken noodles recipe, you’ll find the full instructions in the recipe card below. This is just an overview!
Cook the noodles.
- Cook the noodles . Follow the package instructions, then drain and rinse the noodles in cold water.
- Make the sauce . Whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, and toasted sesame oil.
- Cook the vegetables . Heat the sesame oil in a skillet or wok set over medium-high heat. Stir-fry the onion, garlic, and chili until the garlic is fragrant. Add the zucchini and pepper and cook for 3 to 4 minutes.
Add the noodles and sauce.
- Add the noodles and sauce . Stir the sauce and noodles into the skillet and cook for 1 to 2 minutes, then add the basil and cook until the leaves wilt.
- Serve . Plate the drunken noodles and serve with lime wedges.
Helpful Tips
- Prep all your ingredients beforehand . Drunken noodles cook quickly, so it’s important to have everything sliced, minced, and measured before you start cooking. This is called mise en place and it’s always a good idea for any stir fry recipe!
- Be sure the pan is hot . A very hot pan is key! Lower heat means a longer cooking time, which means your noodles are more likely to be mushy and the veggies will be softer too.
- Serve with red pepper flakes on the side, if needed . If not everyone can agree upon how hot to make these drunken noodles, make them with the preferences of the least heat tolerant eater in mind. Everyone else can add red pepper flakes to their own portion.
Variation Ideas
- Add a protein . Diced firm tofu or even Vegan Chicken would both work well. Because these proteins have a tendency to soak up sauces, consider making extra. Or, serve the drunken noodles with Fried Tofu on the side.
- Try other vegetables . Snap peas, green onion, carrots—there are so many options!
How to Store Leftovers
- Refrigerator : Drunken noodles can be stored in the refrigerator for 3 to 4 days in an airtight container. I don’t recommend freezing this recipe, as the noodles and veggies will both be mushy.
- To reheat : Microwave leftovers, eat them cold or at room temperature, or warm them up in a skillet over medium-high heat. (You may need to add a little bit of water if they’re sticking together.)
More Vegan Thai Recipes
- Thai Coconut Curry Soup
- Quick and Easy Thai Green Curry
- Thai Peanut Noodles
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
- Thai Peanut Sauce
Ingredients
- 8 ounces rice noodles , wide or pad Thai style, 225 g
For the vegetables:
- 2 tablespoons toasted sesame oil or vegetable oil , 30 ml
- 1 small onion , thinly sliced, 70 g
- 3 garlic cloves , minced
- 1 small red Thai chilies , sliced or ⅓ teaspoon chili flakes ~ 0.5 g (adjust to heat preference)
- 1 medium zucchini , sliced into half-moons, 200 g
- 1 red bell pepper , sliced into thin strips, 50 g or 1 cup of bok choy instead of the zucchini and bell pepper. Can also sub tofu with bok choy
- 1 cup holy basil , 20 g or Thai basil
For the sauce:
- 5 tablespoons soy sauce , 75 ml
- 1 tablespoon hoisin sauce , 15 ml or vegetarian oyster sauce
- 1 tablespoon brown sugar , 12 g
- 1 tablespoon rice vinegar , 15 ml
Instructions
- Cook the rice noodles according to the package instructions. Drain, rinse under cold water to prevent sticking, and set aside.
- In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and rice vinegar. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, garlic, and chili. Sauté for 1-2 minutes until fragrant.
- Add zucchini and bell pepper or bok choy. Stir-fry for 3-4 minutes until tender-crisp.
- Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss to coat everything evenly. Stir-fry for 1-2 minutes.
- Stir in fresh basil leaves and cook for another 30 seconds, until wilted.
- Transfer to plates and garnish with lime wedges.
Notes
- Refrigerator : Drunken noodles can be stored in the refrigerator for 3 to 4 days in an airtight container. I don’t recommend freezing this recipe, as the noodles and veggies will both be mushy.
- To reheat : Microwave leftovers, eat them cold or at room temperature, or warm them up in a skillet over medium-high heat. (You may need to add a little bit of water if they’re sticking together.)
