Adding cinnamon to your pumpkin pie makes it even tastier.
However, if you’re allergic to cinnamon or you find it distasteful, it leaves you no choice but to scratch it out from the recipe.
To add spice to your pumpkin pie, you may select from plenty of options. Ginger, for example, is an excellent alternative to cinnamon.
This article contains instructions on how to make pumpkin pie without cinnamon. We compiled some of the best spice substitutions that you can use, plus some tips on how to prepare them.
What is pumpkin pie without some pumpkin spice? A classic pumpkin spice blend is made up of cinnamon, nutmeg, ginger, and clove.
While your pie can be fine without it, a dash of pumpkin spice adds to the distinct feeling of nostalgia and autumn warmth.
Not to mention that pumpkin spice improves the flavor and adds a delectable aroma to your pie.
In relevance to this, cinnamon is a staple component of pumpkin spice. Cinnamon is the major ingredient in every pumpkin spice blend, making up around six parts.
Here are some of the most popular replacements you can use if you find it impossible to add cinnamon to the spice mixture:
Grounded allspice is a component of pumpkin spice blend in some recipes. It’s derived from allspice berries, which originated from Central America.
That said, you wouldn’t want to use too much allspice because it has a stronger flavor than cinnamon. To substitute, add half of the desired amount of cinnamon.
For example, if the recipe asks for one tablespoon of cinnamon, add a ½ tablespoon of allspice.
Ginger has a remarkable citrus-like flavor that’s unlike the unique, woody taste of cinnamon.
Similar to allspice, ginger has a powerful flavor. This could alter the taste of your pumpkin pie if used excessively. To replace, add half of the desired amount of cinnamon.
The ginger-clove combination is also a good alternative. For example, if the recipe asks for one tablespoon of cinnamon, replace it with a ¼ tablespoon of ground ginger and a ¼ tablespoon of clove.
While cardamom is a staple component of apple pie spice, it’s acceptable as a cinnamon substitute.
Cardamom presents a complex and slightly sweet flavor, with a hint of herb-like and menthol sensation.
When adding cardamom to your spice blend, start with just an ⅛ of the desired amount and adjust it according to your preference.
How To Make Your Own Pumpkin Pie Spice (No Cinnamon)
To make pumpkin spice without cinnamon, mix the following ingredients altogether:
- 1 tablespoon of ground ginger
- 1 ⅓ tablespoons of ground cardamom (approx. four teaspoons)
- 1 tablespoon of ground nutmeg
- ½ tablespoon of ground allspice
- ⅙ tablespoon of ground clove (approx. ½ teaspoon)
If you don’t feel like making your cinnamon-free pumpkin spice, you can use individual spices as alternatives.
These traditional pumpkin spice ingredients—nutmeg, clover, ginger, and allspice—are excellent substitutes. Add only small portions (as little as a quarter) of the given pumpkin spice amount in the recipe.
Furthermore, there are unique spices that you may also consider:
The membrane that covers the nutmeg seed is the source of mace. To make it, the membrane is dried and carefully ground.
This spice gives off a similar taste to nutmeg, except it adds a more gentle and delicate touch to your dishes. Similarly, mace is sweeter compared to nutmeg.
In short, mace is just the milder version of nutmeg. Just add an ⅛ of the prescribed amount of pumpkin spice needed in the recipe to substitute.
Putting black pepper in your pumpkin pie recipe may seem weird, but try it and see for yourself.
Your black pepper presents a piney or earthy element similar to your cinnamon. Sprinkle a pinch of ground black pepper on your pumpkin pie and you wouldn’t even tell the difference.
Ground tonka beans are an excellent substitute for pumpkin spice. It has a complex but unique taste: a combination of nutty, vanilla-like, and cinnamon-like flavors.
Adding grounded tonka beans to your pumpkin pie will make it more savory. Don’t go overboard, as it’ll change the flavor of your pie.
All you need to do is add half the amount of pumpkin spice needed in your recipe.
If you’re unwilling to experiment with spices, feel free to use this easy pumpkin pie recipe. This recipe makes two pumpkin pies.
- 300 grams of sugar
- ⅓ tablespoon (approx. 5 grams) of salt
- 4 eggs
- 700 mL of evaporated milk (two 12 oz. cans) or heavy cream (2 cups)
- Ground nutmeg, allspice, and ginger (1 teaspoon each)
- 2 ready-to-bake pie crusts
- 1 can (822 grams) pure pumpkin
- Prepare the dry ingredients first. Mix sugar, salt, and all three spices in a bowl.
- In another bowl, mix evaporated milk or heavy cream with pure pumpkin.
- Combine both dry and wet ingredients using a spatula or electric mixer. You can taste the mixture to see if it needs more spice or sweetness.
- In a bowl, crack 4 eggs and whisk thoroughly.
- Add the eggs to your batter and mix. Set aside.
- Place your pie crusts in your baking pan. Next, fill the pie crusts with your batter.
- Make sure that you preheat your oven to 425°F for 15 minutes. Reduce the temperature to 350 and pop your pie right in.
- Allow your pie to cook for up to 50 minutes. You can do the knife test to check the doneness of your pie.
You can still make the ideal pumpkin pie without the cinnamon.
That said, if you feel like experimenting with cinnamon-free pumpkin spice, you can combine ground ginger, cardamom, nutmeg, allspice, and cloves.
But if you’re feeling lazy, you may add a minimal amount of spice substitutes. You can try mace, black pepper, tonka bean, or the usual elements of your pumpkin spice.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.