Not So Basic Pumpkin Pie Spice Blend
I got something in my head a couple of weeks ago – I can’t imagine why with the equinox here and visions of ghouls dancing in my head – but I started thinking about how to level up pumpkin pie spice (PPS). (I see you smirking at pumpkin spice, but please take a little time to understand the history of the individual spices and the blend so you can be more educated in your snobbery: This exploration by a food historian is fascinating.)
While the cardamom I used in this recipe is not traditional – though I do recommend it for the complexity it contributes – what makes this blend a truly unforgettable, leveled up experience is the powdered pumpkin. Oh, my gourd! It adds a depth of flavor, an earthiness and voluptuous sweetness to what is already a warming, aromatic delight. It is intoxicating. You can use this blend in anything in which you’d already use PPS or even just cinnamon instead. Want to really level up? Start with whole spices and grind, baby, grind!
I don’t usually call for specialty ingredients in my recipes, instead leaning on easy to find ingredients. I made an exception in this case. You may be able to find powdered pumpkin at a natural foods store near you, but I ordered online. If you happen to have a food dehydrator, making pumpkin powder would be a fun way to put it to good use.
2 tablespoons pumpkin powder
1½ tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground cardamom (optional)
Mix together and store in a clean, dry jar with an airtight lid.
I got something in my head a couple of weeks ago – I can’t imagine why with the equinox here and visions of ghouls dancing in my head – but I started thinking about how to level up pumpkin pie spice (PPS). (I see you smirking at pumpkin spice, but please take a little time to understand the history of the individual spices and the blend so you can be more educated in your snobbery: This exploration by a food historian is fascinating.)
While the cardamom I used in this recipe is not traditional – though I do recommend it for the complexity it contributes – what makes this blend a truly unforgettable, leveled up experience is the powdered pumpkin. Oh, my gourd! It adds a depth of flavor, an earthiness and voluptuous sweetness to what is already a warming, aromatic delight. It is intoxicating. You can use this blend in anything in which you’d already use PPS or even just cinnamon instead. Want to really level up? Start with whole spices and grind, baby, grind!
I don’t usually call for specialty ingredients in my recipes, instead leaning on easy to find ingredients. I made an exception in this case. You may be able to find powdered pumpkin at a natural foods store near you, but I ordered online. If you happen to have a food dehydrator, making pumpkin powder would be a fun way to put it to good use.
2 tablespoons pumpkin powder
1½ tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground cardamom (optional)
Mix together and store in a clean, dry jar with an airtight lid.
Vegan, Recipe, Pumpkin, Pie, Pumpkin Pie, Spice, Spice Blend, Ingredient, Dessert