Pumpkin Spice – A little taste of Autumn in America
There is nothing more American than a pumpkin. Whether its a grinning jack-o-lantern on a porch or the pumpkin pie traditional dessert for Thanksgiving, each autumn the States goes a little bit pumpkin crazy for Pumpkin Spice everything.
We have combed the “inter-web” and asked “Mr Google” for the best recipes on some north American favourites. Get your taste of ‘fall’ with one of these delicious treats below…
Basic Pumpkin Spice Recipe:
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
Pumpkin Spice Latte Recipe
- 2 cups milk (dairy or non-dairy)
- 2 tablespoons pumpkin puree, see our homemade pumpkin puree recipe
- 1 to 3 tablespoons sugar, depending on how sweet you like it
- 1 tablespoon vanilla extract
- 1/2 teaspoon pumpkin pie spice, plus more for serving
- 1/2 cup strong hot coffee
- Whipped cream, for serving
- Mix milk, pumpkin puree and sugar in a saucepan and warm over medium heat on the stove. Heat until just before boiling point (do not boil).
- Remove from heat and whisk in vanilla, pumpkin spice and coffee
- Makes two mugs – top with whipped cream and sprinkle top with pumpkin spice
Spiced Nuts Recipe:
- 1 large egg white
- 1 teaspoon water
- 2 cans (12 ounces each) salted mixed nuts
- 1/2 cup sugar
- 1 tablespoon Homemade Pumpkin Pie Spice
- In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15x10x1-in. baking pan.
- Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.
Recipe from https://www.tasteofhome.com/recipes/spiced-nuts/
Pumpkin Pie Recipe
- 1/3 cup brown sugar
- 1 tablespoon cornflour
- 2 eggs
- 2/3 cup evaporated milk
- 1.25 cups of cold mashed pumpkin (kent preferred)
- 2 tablespoons maple syrup
- 1 teaspoon of pumpkin spice
- 1.5 cups plain flour
- 1/2 cup caster sugar
- 125g butter chilled and chopped
- 1 egg yolk
- 1 tablespoon of iced water
- Pastry: Place flour, sugar & butter in a food processor and process until mixture resembles fine breadcrumbs (if you don’t have a food processor you can rub the mixture instead). Add egg yolk and a few teaspoons at a time of very cold water until the dough comes together. Turn pasty out onto a lightly floured surface and kneed until smooth. Shape into a ball, cover in plastic wrap and refridgerate for 30 minutes
- Preheat oven to 200c (or 180 fan-forced). Place an oven tray in oven.
- Greece a 4cm deep 20cm round pie dish.
- Roll out pasty between 2 sheets of baking paper (or cling wrap) until large enough to line the base and side of the pie dish (about 30cm). Line pie dish with pastry and refridgerate for 15 minutes. Then take from the fridge and cook in the oven for 10 minutes (add a layer of baking paper above held down with weights or un-cooked rice to stop the pastry from burning), then remove the paper and weights and bake a further 10 minutes or until the pastry is golden in colour. Remove from oven and allow to cool.
- Reduce heat in oven to 180 (160c for fan-forced).
- In a bowl combine brown sugar and cornflour then whisk in eggs, evaporated milk, pumpkin, maple syrup and spice until combined.
- Pour filling into pastry case and bake for 45-50 minutes or until filling has just set.
- Allow to cool, then refrigerate for an hour or until chilled.
- Dust pie with icing sugar and serve with whipped cream