Pumpkin spice season is here!
Replies
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I look forward to freshly roasted pumpkin to use in different recipes. I rarely use pumpkin spice though. Pumpkin pie is incredible.
It's okay in moderation but a lot of the packaged products are dusty with it there's so much of the powder in and on it 🤮. It's quite similar to how salted caramel has been ruined as a flavor. Done correctly it's amazing. Whatever so many manufacturers are doing is gross and doesn't taste good.2 -
Dude, it's like 95 degrees here with a 1000% humidity. The last thing that sounds appealing is pumpkin spice.3
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HereToLose50 wrote: »I look forward to freshly roasted pumpkin to use in different recipes. I rarely use pumpkin spice though. Pumpkin pie is incredible.
It's okay in moderation but a lot of the packaged products are dusty with it there's so much of the powder in and on it 🤮. It's quite similar to how salted caramel has been ruined as a flavor. Done correctly it's amazing. Whatever so many manufacturers are doing is gross and doesn't taste good.
Yet somehow, people somehow still call stuff like this "hyperpalatable" and evidence of the deep conspiracy food companies are carrying out to force us to eat "delicious" but unhealthful foods.
Others are free to differ, but I'm with you: Much of this stuff isn't even tasty.0 -
I enjoy a Pumpkin Spice Latte. So I will have one and say I did it. I'm very fond of those spices, although I am not so much on pumpkin. If you have never tried it, Pumpkin ice cream is the bomb.2
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I'm actually not big on pumpkin spice everything, although I do think they smell nice and make great candle scents. Pumpkin muffins with mini chocolate chips are delicious. I also have a killer recipe for gingerbread cake that is my favorite autumn dessert
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FireOpalCO wrote: »Let me bring some curmudgeon to the party.
It is NOT pumpkin spice because it doesn't contain any pumpkins. It's actually cinnamon/nutmeg/ginger/cloves spice blend. Which makes you wonder how this became a "seasonal" thing considering those spices are available year round and in your kitchen NOW. The only thing special is in the fall pumpkins are available and we mix those with pumpkin to make pie and bread. So the special ingredient is left out entirely while every *kitten* thing is colored light orange and labeled "pumpkin spice" including pet shampoo!
-Team Salted Caramel Mocha
Pumpkin spice really became a thing in America to celebrate Thanksgiving. The Colonies had a relatively constant supply of spices through England, which they used to season food. Pumpkins were a very important food crop. Thanksgiving over the years attempted to recreate a lot of traditional foods, and pumpkin pie became a centerpiece for a proper dinner.0 -
kshama2001 wrote: »I had some pumpkin raviolis that were good once my palate got over the shock of ravioli being sweet rather than savory.
@kshama2001 what sauce was on them? I've had butternut squash ravioli with browned butter and crispy sage.
@lkpducky I bought the raviolis at a market so made my own sauce, probably just butter and lemon, but the butter sage sauce sounds great!0 -
FireOpalCO wrote: »Let me bring some curmudgeon to the party.
It is NOT pumpkin spice because it doesn't contain any pumpkins. It's actually cinnamon/nutmeg/ginger/cloves spice blend. Which makes you wonder how this became a "seasonal" thing considering those spices are available year round and in your kitchen NOW. The only thing special is in the fall pumpkins are available and we mix those with pumpkin to make pie and bread. So the special ingredient is left out entirely while every *kitten* thing is colored light orange and labeled "pumpkin spice" including pet shampoo!
-Team Salted Caramel Mocha
@FireOpalCO you're absolutely right in that pumpkin spice everything is a stupid marketing gimmick. However, I've been using PP spice for decades and once I get over being sad about the end of summer, look forward to the fall and winter baking season.
But PP spice is what's used to make pumpkin pie. I buy it from Frontier by the pound:
https://smile.amazon.com/Frontier-Pumpkin-Pie-Spice-Ounce/dp/B001VNGO2S/ref=sr_1_1_a_it
About the product- 1 Pound Bulk Bag
- An aromatic blend of cinnamon, ginger, nutmeg and cloves for pies, custards and eggnog
- All-Natural, Kosher
- Non-Irradiated
- Frontier is a member owned co-op, responsible to people and planet
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Everything pumpkin 🎃! Pumpkin lovers unite! ☺️4
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kshama2001 wrote: »
@FireOpalCO you're absolutely right in that pumpkin spice everything is a stupid marketing gimmick. However, I've been using PP spice for decades and once I get over being sad about the end of summer, look forward to the fall and winter baking season.
But PP spice is what's used to make pumpkin pie. I buy it from Frontier by the pound:
https://smile.amazon.com/Frontier-Pumpkin-Pie-Spice-Ounce/dp/B001VNGO2S/ref=sr_1_1_a_it
About the product- 1 Pound Bulk Bag
- An aromatic blend of cinnamon, ginger, nutmeg and cloves for pies, custards and eggnog
- All-Natural, Kosher
- Non-Irradiated
- Frontier is a member owned co-op, responsible to people and planet
To be pendantic for a second, PP spice is what some people use to make pumpkin pie, it's a short cut, not a requirement.
Okay serious question. Why do you use Pumpkin Pie spice blend instead of just keeping the individual spices? I love to bake as well, which is why I have the individual spices. To have the spice blend would be redundant and potentially wasteful (I replace my spices regularly when they start to lose potency).3 -
Can we possibly make pumpkin spice go away? What is it anyway? Is it the spice mix used to make pumpkin pie or is it a mix of pumpkin flavor and the spices that usually accompany it?FireOpalCO wrote: »kshama2001 wrote: »
@FireOpalCO you're absolutely right in that pumpkin spice everything is a stupid marketing gimmick. However, I've been using PP spice for decades and once I get over being sad about the end of summer, look forward to the fall and winter baking season.
But PP spice is what's used to make pumpkin pie. I buy it from Frontier by the pound:
https://smile.amazon.com/Frontier-Pumpkin-Pie-Spice-Ounce/dp/B001VNGO2S/ref=sr_1_1_a_it
About the product- 1 Pound Bulk Bag
- An aromatic blend of cinnamon, ginger, nutmeg and cloves for pies, custards and eggnog
- All-Natural, Kosher
- Non-Irradiated
- Frontier is a member owned co-op, responsible to people and planet
To be pendantic for a second, PP spice is what some people use to make pumpkin pie, it's a short cut, not a requirement.
Okay serious question. Why do you use Pumpkin Pie spice blend instead of just keeping the individual spices? I love to bake as well, which is why I have the individual spices. To have the spice blend would be redundant and potentially wasteful (I replace my spices regularly when they start to lose potency).
I agree. Typical Pumpkin Pie spice mix contains: cinnamon, allspice, nutmeg, ginger, mace, and cloves. Other than mace, these are all basic spices that most will already have. The recipe on the Libby pumpkin can only uses cinnamon, ginger, and cloves.
How often do you replace your spices? I used to work for a spice merchant with an excellent reputation and their suggestion is to replace them when they start to lose that "oomph" but no more frequently than a year for herbs and ground spices and 3 years for whole spices (except nutmegs which can keep for 5 years). Replacing more frequently than that is a waste of money because there is a good chance you are replacing with the same crop as your previous purchase since herbs and spices are generally annual crops.
On the other hand, if you use a lot you should buy more frequently. I get cumin in the 4 oz bag and purchase about every 9 months or so. One bag will refill my jar 2 times.2 -
FireOpalCO wrote: »kshama2001 wrote: »
Okay serious question. Why do you use Pumpkin Pie spice blend instead of just keeping the individual spices? I love to bake as well, which is why I have the individual spices. To have the spice blend would be redundant and potentially wasteful (I replace my spices regularly when they start to lose potency).
I have done both. When I was in the mood for this in morning coffees and mid morning protein shakes, I bought a little container of pumpkin pie spice so that I didn't need to measure several spices several times a day. When baking, I do generally measure out each item separately.
@earlnabby - I replace spices when I think they are losing their oomph. I don't date the containers, so it's a judgement call. I review everything about once a year to see if anything is getting old. Oh, and I too have cumin as a high volume spice!
Does anyone else grow any of your own? I planted rosemary and oregano outside my front door and now always have those fresh. I grow basil some years, too.0 -
AustinRuadhain wrote: »
Okay serious question. Why do you use Pumpkin Pie spice blend instead of just keeping the individual spices? I love to bake as well, which is why I have the individual spices. To have the spice blend would be redundant and potentially wasteful (I replace my spices regularly when they start to lose potency).
I have done both. When I was in the mood for this in morning coffees and mid morning protein shakes, I bought a little container of pumpkin pie spice so that I didn't need to measure several spices several times a day. When baking, I do generally measure out each item separately.
@earlnabby - I replace spices when I think they are losing their oomph. I don't date the containers, so it's a judgement call. I review everything about once a year to see if anything is getting old. Oh, and I too have cumin as a high volume spice!
Does anyone else grow any of your own? I planted rosemary and oregano outside my front door and now always have those fresh. I grow basil some years, too.
I grow sage, chives, and oregano as perennials. Basil and parsley are my usual annuals. I have grown cilantro but one hot day and it bolts so I usually end up with coriander instead. Don't bother any more. I don't use enough rosemary to plant it every year. We are far enough north that it dies in the frozen ground.0 -
I've been putting pumpkin butter spread in my yogurt with pumpkin seeds for lunch for a while now.2
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Marketing gimmick or not, the traditional pumpkin pie spices are a great combination of flavors and I love it!
A lot of people must agree or it would fail as a marketing gimmick.
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How often do you replace your spices? I used to work for a spice merchant with an excellent reputation and their suggestion is to replace them when they start to lose that "oomph" but no more frequently than a year for herbs and ground spices and 3 years for whole spices (except nutmegs which can keep for 5 years). Replacing more frequently than that is a waste of money because there is a good chance you are replacing with the same crop as your previous purchase since herbs and spices are generally annual crops.
I usually replace spices about every 1-2 years or when I notice the color faded or lacking potency when tasted. I store my spices in a rack under a cabinet, so not completely out of sunlight, but I have no other place to put them. There are definitely spices that get purchased more frequency due to use, cinnamon is a big one. I also don't buy the bulk jars of any of them.
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FireOpalCO wrote: »kshama2001 wrote: »
@FireOpalCO you're absolutely right in that pumpkin spice everything is a stupid marketing gimmick. However, I've been using PP spice for decades and once I get over being sad about the end of summer, look forward to the fall and winter baking season.
But PP spice is what's used to make pumpkin pie. I buy it from Frontier by the pound:
https://smile.amazon.com/Frontier-Pumpkin-Pie-Spice-Ounce/dp/B001VNGO2S/ref=sr_1_1_a_it
About the product- 1 Pound Bulk Bag
- An aromatic blend of cinnamon, ginger, nutmeg and cloves for pies, custards and eggnog
- All-Natural, Kosher
- Non-Irradiated
- Frontier is a member owned co-op, responsible to people and planet
To be pendantic for a second, PP spice is what some people use to make pumpkin pie, it's a short cut, not a requirement.
Okay serious question. Why do you use Pumpkin Pie spice blend instead of just keeping the individual spices? I love to bake as well, which is why I have the individual spices. To have the spice blend would be redundant and potentially wasteful (I replace my spices regularly when they start to lose potency).
Couple reasons:
1. PP spice blend is my all purpose warm spice for baking, like Italian seasoning is my all purpose dried green savory spice.
2. When one is doing a lot of baking, it is much more convenient to just need one jar, rather than 4-5 jars.
That said, I do have all the separate components of PP spice. I have lots of spices. Don't get me started
When I buy spices by the pound, I put some in a jar and freeze the rest in the original silver bag within a ziplock freezer bag. I don't have a problem with Frontier spices losing potency. I've gotten some terrible spices at a Job Lot type store and don't buy spices there anymore.0 -
Reviving. It’s time.3
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I knew there was a reason why this is my favorite time of year. Pumpkin!!!!1
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Oh yeh.
Pumpkin bread
Pumpkin pie
AND don't leave the apple spice of the season behind!!
Apple Crisp
Apple Pie
Apple Bread3 -
Oh yeh.
Pumpkin bread
Pumpkin pie
AND don't leave the apple spice of the season behind!!
Apple Crisp
Apple Pie
Apple Bread
I've been using pumpkin pie spice in apple cake LONG before it was a thing
https://newenglandapples.org/2013/10/06/fresh-spencers-in-mrs-cheneys-nobby-apple-cake/
I'm not quite ready to start baking, but I'll get there soon.
My local fruit farm has a new variety of early apple that I adore - Zestar.1 -
It still feels like summer here, but that didn't stop me from getting a pumpkin cream cheese muffin at Starbucks.3
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kshama2001 wrote: »Oh yeh.
Pumpkin bread
Pumpkin pie
AND don't leave the apple spice of the season behind!!
Apple Crisp
Apple Pie
Apple Bread
I've been using pumpkin pie spice in apple cake LONG before it was a thing
https://newenglandapples.org/2013/10/06/fresh-spencers-in-mrs-cheneys-nobby-apple-cake/
I'm not quite ready to start baking, but I'll get there soon.
My local fruit farm has a new variety of early apple that I adore - Zestar.
*sigh* I can't bake any of that stuff because I can make it disappear faster than magic while dh will eat like a normal person, 1 serving a day. He always asks me what happened to 'whatever it is I made and wolfed down' which makes me feel like a pig.
Maybe I'll check out something in a one-serving mug. 2 -
kshama2001 wrote: »Oh yeh.
Pumpkin bread
Pumpkin pie
AND don't leave the apple spice of the season behind!!
Apple Crisp
Apple Pie
Apple Bread
I've been using pumpkin pie spice in apple cake LONG before it was a thing
https://newenglandapples.org/2013/10/06/fresh-spencers-in-mrs-cheneys-nobby-apple-cake/
I'm not quite ready to start baking, but I'll get there soon.
My local fruit farm has a new variety of early apple that I adore - Zestar.
*sigh* I can't bake any of that stuff because I can make it disappear faster than magic while dh will eat like a normal person, 1 serving a day. He always asks me what happened to 'whatever it is I made and wolfed down' which makes me feel like a pig. Maybe I'll check out something in a one-serving mug.
You know, looking at that recipe, it's only for an 8x8 pan, so not a huge amount. Plus, I think it would freeze really well. If you really wanted to make it, you could cut portions for yourself and your husband, and freeze the rest in individual portions.1 -
SuzySunshine99 wrote: »kshama2001 wrote: »Oh yeh.
Pumpkin bread
Pumpkin pie
AND don't leave the apple spice of the season behind!!
Apple Crisp
Apple Pie
Apple Bread
I've been using pumpkin pie spice in apple cake LONG before it was a thing
https://newenglandapples.org/2013/10/06/fresh-spencers-in-mrs-cheneys-nobby-apple-cake/
I'm not quite ready to start baking, but I'll get there soon.
My local fruit farm has a new variety of early apple that I adore - Zestar.
*sigh* I can't bake any of that stuff because I can make it disappear faster than magic while dh will eat like a normal person, 1 serving a day. He always asks me what happened to 'whatever it is I made and wolfed down' which makes me feel like a pig. Maybe I'll check out something in a one-serving mug.
You know, looking at that recipe, it's only for an 8x8 pan, so not a huge amount. Plus, I think it would freeze really well. If you really wanted to make it, you could cut portions for yourself and your husband, and freeze the rest in individual portions.
Nono, you don't seem to understand. I'll know it's in the freezer and am sure frozen will taste just as good.
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SuzySunshine99 wrote: »kshama2001 wrote: »Oh yeh.
Pumpkin bread
Pumpkin pie
AND don't leave the apple spice of the season behind!!
Apple Crisp
Apple Pie
Apple Bread
I've been using pumpkin pie spice in apple cake LONG before it was a thing
https://newenglandapples.org/2013/10/06/fresh-spencers-in-mrs-cheneys-nobby-apple-cake/
I'm not quite ready to start baking, but I'll get there soon.
My local fruit farm has a new variety of early apple that I adore - Zestar.
*sigh* I can't bake any of that stuff because I can make it disappear faster than magic while dh will eat like a normal person, 1 serving a day. He always asks me what happened to 'whatever it is I made and wolfed down' which makes me feel like a pig. Maybe I'll check out something in a one-serving mug.
You know, looking at that recipe, it's only for an 8x8 pan, so not a huge amount. Plus, I think it would freeze really well. If you really wanted to make it, you could cut portions for yourself and your husband, and freeze the rest in individual portions.
Nono, you don't seem to understand. I'll know it's in the freezer and am sure frozen will taste just as good.
Hey, we're twins! Freezing things won't stop me from eating it.1 -
Love love love pumpkin anything and I'd probably eat the bologna and tacos!!! I'm definitely getting some pumpkin Cheerios and creamer! It's hot here but pumpkin takes me to a cool autumn in my mind, as one can dream...0
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