Pumpkin spice days are here again, and although I’ve been on the late train for all things pumpkin spice this year, I’m slowly getting to the point where I’m bringing out my heavy sweaters, tossing my slip-ons, and considering adding a sprinkle of pumpkin to everything I’m eating.
I thought last year’s pumpkin spice craze was big news, but this year some big brands have really jumped in headfirst. One of my favourite headlines in the news recently was “Oh my gourd: McDonalds Japan makes pumpkin spice French fries,” and that’s just the tip of the pumpkin spice ice burg.
Pumpkin spice goldfish crackers, pumpkin spice Oreos, and pumpkin spice pizza have all hit the shelves this year, and although I’m not sure if any of these are going to be as delicious as the pumpkin spice latte from Starbucks, they could be worth a try.
When I do pumpkin spice, I stick to a traditional set of fall recipes I’ve been using for years. Every September I roll them out, and they tend to stick around for the entire winter. After all, just because it’s Christmas doesn’t mean you can’t enjoy a little pumpkin spice.
Here are my favourite pumpkin spice recipes. If you have a few favourites of your own, be sure to share in the comments.
DIY Pumpkin Spice Latte
It’s pretty easy to hop in the car and grab a pumpkin spice latte from your favourite coffee shop, but since getting my Breville Duo-Temp Pump Espresso machine, I’ve been having a lot of fun making them at home. They’re so easy you’ll want to make a bunch for friends too. Photo and recipe from the Kitchn.com.
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Ingredients: 2 tablespoons canned pumpkin 1/2 teaspoon pumpkin pie spice, plus more to garnish Freshly ground black pepper 2 tablespoons sugar 2 tablespoons pure vanilla extract 2 cups whole milk 1 to 2 shots espresso, about 1/4 cup 1/4 cup heavy cream, whipped until firm peaks form
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Directions
Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Pumpkin Beignet with Caramel Dipping Sauce
I go to Disneyland at least twice a year, and over the past few years we’ve been really enjoying the beignets. This dessert from New Orlean’s is basically a donut, but if done right has a crunch inside, soft outside, and are amazing when dipped in sauce. This beignet recipe uses pumpkin and pumpkin spice to bring a little fall into your dessert making. Photo and recipe from abc.go.com.
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Ingredients:
1/2 cup pumpkin or butternut squash (finely shredded) 1/2 cup tart apple (finely diced) 2 teaspoons brown sugar 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon salt 1 teaspoon lemon or lime zest 1/4 cup powdered sugar 1/4 cup water 1/4 cup whole milk 2 ounces butter (cut into 1/2 inch cubes) 1/2 cup all purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 3 eggs 1 cup granulated sugar 6 tablespoons unsalted butter 1/2 cup sour cream 2 teaspoons kosher salt |
Directions
Prepare spiced pumpkin mix: Place shredded pumpkin in a towel, roll tightly and wring out to extract as much liquid as possible from the pumpkin. In bowl, Stir in remaining ingredients with pumpkin.
Prepare pate a choux batter: Combine flour, salt, baking powder. Set aside.
In a medium pot combine water, milk & butter. Melt butter and bring mixture to a light boil/simmer. Add flour mixture from above all at once and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn’t stick to your fingers when pinched. Remove from heat and let cool.
Add eggs in one at a time and mix until smooth. Stir in spiced pumpkin mixture from above. (Choux batter may be made at least 24 hours ahead. Mixture will be loose.)
Heat canola oil in deep pot to 350-5 degrees or use deep fryer (fill it 2/3 of the way up with canola oil). Using a small scoop or two spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip/turn in oil to brown on all sides. With spider/slotted spoon, remove beignets from pot. Drain on balled up paper towel. Continue to cook beignets. Sprinkle with cinnamon powdered sugar mixture. Serve immediately!
Prepare salted caramel dipping sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
Slowly add the sour cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.
If these were the only two pumpkin spice recipes I made this fall, I’d still be a happy camper. If you’re going to make them I highly recommend you enjoy them at the same time. Even better, put on a pair of fluffy socks, binge on a little Netflix, and enjoy your pumpkin spice fix that way.
If you need a few supplies to create pumpkin spice in your kitchen this year, here are a few of my favourites:
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 Add some whip to your latte with a whip cream dispenser |
 Did someone say pumpkin spice donuts? It’s easy with a donut pan |
