Cinnamon, Ground Ginger, Nutmeg, and Cloves
Cinnamon, nutmeg, or allspice are pretty good.
Allspice, cinnamon, mace, or nutmeg
Allspice is a totally different spice from nutmeg or ginger, and as such tastes totally different. While the allspice is often used in conjunction with one of the two, it cannot replace either of them.
1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp nutmeg equals 1 tsp of pumpkin pie spice
It won't have the same flavor, obviously, but try a combination of cinnamon, ginger, and nutmeg.
Cloves would be the best substitute if you don't have ginger. You could also try nutmeg or cinnamon. A third and least favorable alternative is allspice but it could significantly change the taste of your dish.
Allspice is traditionally composed of cinnamon, nutmeg, and cloves in either equal parts or adjusted to suit one's taste--usually with two parts cinnamon to one part of the others.
Chili, Cayenne, Oregano, Rosemary, Tarragon, Cinnamon, Ginger, Garlic, Nutmeg, Onion, Black pepper, Cilantro, Curry powder, and Salt
Granada, known as the spice island, grows nutmeg, mace, cloves, bay leaves, curries, cinnamon and ginger, among others
Some spices used include: Mixed Pepper, Cloves, Allspice, Ginger, Rosebuds, Cardamom, Cinnamon, Nutmeg, etc.
That's difficult to say without knowing what dish the nutmeg is in. Having said that, and assuming for whatever reason you cannot simply reduce the amount of nutmeg in the recipe, I think your best bet would be to increase other spices to balance the nutmeg. For example, if you're making pumpkin pie, you could increase the amounts of cinnamon, ginger and cloves, which would produce a more balanced flavor with the nutmeg. If you're making a bread product, such as donuts or a coffee cake, you might add some cinnamon - dust the donuts with cinnamon sugar, or put a cinnamon crumb top on the coffee cake.