Quite a bit later than the recipe above, but truth none the less.
From the Hartford Courant - 19 Sep 1924
View attachment 295509
Wikipedia says:
:A "Pompkin" recipe calling for a similar spice mix (mace, nutmeg, and ginger) can be found as far back as 1796 in the first known published American cookbook, American Cookery, written by Amelia Simmons:"
"Pompkin"
"No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour."
"No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour."
"Pumpkin pie spice has been mentioned in cookbooks dating to the 1890s. Blended pumpkin pie spice was introduced commercially by McCormick & Company in 1934 and is now commercialized by many companies."
And in the UK it's called "mixed spice" or "puddimg spice":
"Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods."
"A commercial mixed spice mixture.
The term "mixed spice" has been used for this blend of spices in cookbooks at least as far back as 1828 and probably much earlier."