Wouldn’t you say that pumpkins are the poster child for autumn? The cheerful pumpkin is just so agreeable. Oh, those warm autumn spices: cinnamon, nutmeg, cardamom, allspice, ginger, chili peppers. Pumpkins love ’em all.
The grande finalé comes near the end of November when a pumpkin pie punctuates the end of nearly every Thanksgiving dinner. Which brings me to pumpkin pie spice blend. Despite its name pumpkin pie spice blends are for much, much more than pumpkin pie.
Here are 10 ways to use your pumpkin pie spice blend:
- Pureéd squash soup.Pumpkin, butternut, or even a blend that also includes acorn. Just about any squash that you roast then blend into a smooth puree will make a delicious, smooth soup. Add a couple teaspoons (or more) of your pumpkin pie spice blend when you are sautéing the onions, garlic and other base flavors of your soup. You’ll want to stir the spices until they coat the onions evenly then add your broth and pumpkin. After the whole thing has cooked I return it to the blender to puree it all together and top it off with plain yogurt or sour cream mixed with ginger and lime juice.
- Hot buttered rum. Add a teaspoon of pumpkin pie spice blend, a shot of rum, a tablespoon of brown sugar and a pat of butter. Pour in some hot water and stir until melted and blended. Fill up the rest of your mug with hot water. Stir again. Sip. Smile. Oh yeah…!
- Pumpkin seeds. Hey, if it works for the pie why not for roasting the seeds? When the seeds are cleaned and spread out on the roasting pan sprinkled generously with pumpkin pie spice blend. Add some chili pepper if you prefer a kick.
- Vanilla pudding. Sounds odd but I’m talking about the homemade variety here. Add the spices when you’re slowly warming the milk so the flavor steeps in the warmth.
- Spiced Latte. Mr and Mrs. P are newlyweds and started a food blog along with their new life. They seem like a lot of fun and so does the spiced latte coffee drink they invented. They actually mix pumpkin puree and the pumpkin pie spice blend into the milk so follow their instructions for this drinkable dessert. They used Spice Islands spice blend. I recommend that you make your own.
- Quick breads or muffins. You know the type: banana, zucchini, pumpkin. Use pumpkin pie spice blend to flavor ’em up.
- Pancakes. What? You don’t add spices to your pancakes? Fix that this weekend. Although I don’t find spices in waffles to be nearly as satisfying.
- Oatmeal. I’ve run across all sorts of recommendations for pumpkin oatmeal. I’ve been generous with cinnamon but this morning opted for the spice blend. The 2 or so tablespoons of pumpkin puree are optional but it is an exceptionally healthy addition. Don’t forget the brown sugar or maple syrup (my favorite).
- Oatmeal cookies. Oatmeal cookie dough is the perfect host for pumpkin pie spice. In fact, my Grandmother used to make an oatmeal cookie heavily influenced by the spice islands where she used to live. Back in the day these islands were known as the spiceries.
- Applejack. This is cider for adults. Laird’s Applejack is old stuff. Their highly alcoholic cider was a favorite drink of George Washington and Thomas Jefferson. Add a scant teaspoon of pumpkin pie spice and 1 or 2 shots of Applejack in a mug. Fill the rest up with warmed, unfiltered apple cider–the non-alcoholic kind. We want you feeling good and warm…not on the floor. It’s like drinking the equivalent of an autumn day in a mug.
Resources
I always advocate making your own. But just like anyone else I totally understand how even 5 or 10 minutes just starts to sound like hassle. Life’s busy.
My Spice Sage is a great spice source for pumpkin pie spice blend. Plus they will give you a free spice sample with every order. How cool is that? Go here.
I was surprised when I read that Frontier makes a salt-free pumpkin pie spice blend. Didn’t realize pumpkin pie spice blends had salt but evidently some do. If it’s a huge concern of yours this may be a good option.
November 5, 2010 at 5:57 pm
Drink the equivalent of an Autumn day in a mug? Oh yes please! I’m all for sweetly spiced pancakes – just a generous pinch of cinnamon and ginger gives it a whole new dimension. Plus these spices go so well with butter and maple syrup. *argghh* I’m making myself want pancakes again when I should be fast asleep……
November 5, 2010 at 6:30 pm
If anyone wants the best pumpkin pancake recipe visit Quickies on the Dinner Table blog! Now go to sleep Denise. 🙂 You need some of that Applejack, that would send you some dreams.
November 6, 2010 at 12:32 pm
Spice Sherma! Just saw!! thanks!! We have been meaning to make our own but we have so much left we dont want to throw it out. =)
November 6, 2010 at 1:14 pm
Now you have lots of ideas to use it up so you can make your own. And you can customize it to your own tastes. 😉
November 6, 2010 at 4:25 pm
What fantastic ideas!!! I love this time of year and will be using some of your great tips! Enjoy your weekend.
November 6, 2010 at 9:59 pm
I make my own apple and pumpkin pie spices every year. Salt, why is that in there? I guess becuase it shows up in everything these days.
I make squash pancakes with the same spices and never seem to be able to make enough!
Love the drinks. The Applejack on my bar is now raising it’s hand.
Jason
November 6, 2010 at 10:59 pm
Nice ideas..liked the rum one especially 🙂 Do you have any idea what kind of meat these spices might go well with? I am planning to make a roast or braised meat and wanted to try some different spices instead of my usual oregano mix. Pork?? Has anyone tried?
November 7, 2010 at 9:19 am
Good questions! I may open a page on just that and see if anyone chimes in their kitchen perspectives.
Ilke–I think pork would be a great meat. We have a green egg barbeque and it cooks with a lot of radiant heat and keeps things juicy. Steak would work if the side held the spiced flavor. I.e. a roast veggie medley: sweet potato or butternut/pumpkin squash w/ red onion, portabellos and peppers with the spice blend on them. Or a saute with chicken, onions and apples together and wrap into tortillas. Or play up the allspice and add some hot chili pepper to make it more of a Caribbean flavor. Please share your ideas and let me know how it works out!
Lisa-hope you enjoy experimenting. It’s good stuff all winter!
Jason-yes, strange on the salt. Maybe Frontier is marketing the obvious. But I thought I’d share it. Check out the Applejack web site…it’s fascinating. Oldest distillery in the U.S. Dates back to the 1700s and survived prohibition.
November 7, 2010 at 6:19 pm
Great ideas! It’s a good thing I picked up some pumpkin pie spice on my list trip to the States, as it’s certainly not available here in France 🙂 I think I will try to make some pumpkin pancakes next weekend!
November 7, 2010 at 9:52 pm
Oatmeal- a fantastic suggestion!
November 9, 2010 at 4:35 am
All fantastic ways to use a favorite spice…but I am completely stuck on the Hot Buttered Rum, I was introduces ages ago and fell in love. I have never recreated it really so I am enticed 🙂
November 9, 2010 at 10:48 am
Hot buttered rum is one of my favorites too!
November 11, 2010 at 3:41 pm
so many great ways to use the pie spice you shared with us.
Most of the time I’d use it in soup and quick breads/muffins
thanks for all the other ideas