{Photos by: Clarence-Vernon Hargrave}
Autumn has been taken hostage by Pumpkin Pie Spice also known as Pumpkin Spice! Once only a warm and delicious spice blend that traditionally reared its head at the Holiday dinner table. Now it has become the star of the entire season, dominating as the official flavor and smell of Autumn.
The name Pumpkin Spice causes some confusion, leading many to think that the mixture contains actual pumpkin. Originally called Pumpkin Pie Spice, it is a blend of several familiar spices combined and used to add flavor to pumpkin pies, apple pies and other Fall favorites. By whisking together cinnamon, nutmeg, allspice, cloves and ginger you can create the popular spice medley.
Has the use of Pumpkin Spice been taken too far or are there degrees of separation when it comes to it? I ask because it is everywhere!
Also, is there such a thing as a Pumpkin Spice addiction or Pumpkin Spice overload? Based on some of the products on the market boasting Pumpkin Spice, one might begin to wonder.
A large number of unique goods containing the scent have sprung up and are available for purchase such as beard oil, dog shampoo, a unisex cologne and even an under arm deodorant. The Pumpkin Spice flavor limits have also been pushed with items like beer, hummus, potato chips and yogurt being remixed and made available with Pumpkin Spice.
I personally like pumpkin spice in subtle doses and I look forward each year to enjoying a pumpkin frappe in addition to all of the various pumpkin desserts.
I equally enjoy eating Pumpkin Spice as well as smelling it and I sometimes purchase candles to fill my home with the essence of baked spices for a few weeks.
Nostalgia may be the reason why there are so many Pumpkin Spice fans. It has been proven that our brains link memory to smell. This may fully explain the Pumpkin Spice phenomena by saying that we love it because we associate the smell and also the taste with pleasant Holiday memories.
Pumpkin Spice officially begins on September 23 this year, oops I meant Autumn. Here are two recipes to help you usher it in. You will love making my Pumpkin Pie Spice blend and also one of my seasonal favorites, a Salted Caramel Pumpkin Pie which is simple and delicious.
Pumpkin Pie Spice Blend
Mix in a medium size bowl
4 - Tablespoons Ground Cinnamon
3 - Tablespoons Ground Nutmeg
2 - Tablespoons Ground Allspice
3 - Tablespoons Ground Ginger
2 - Tablespoons Ground Cloves
Whisk all ingredients together slowly until well blended.
Store in a dry, airtight small jar in a cool, dark place.
This spice blend will last for over a year.
Salted Caramel Pumpkin Pie
Ingredients -
1- Frozen Pie Shell
1- Cup of Light or Dark Brown Sugar, firmly packed
1- Can of Pumpkin Puree, 15 ounces
3- Large Eggs
1 ½ Teaspoon Pumpkin Pie Spice
2- Tablespoons Vanilla Extract
1- Cup Heavy Cream
1- Cup of Prepared or Homemade Caramel
½- Teaspoon of Coarse Salt like Kosher Salt or Sea Salt to sprinkle for garnish
Directions -
Coat the bottom of the frozen pie shell with a thin layer of caramel sauce. About ¼ cup and return to the freezer for 30 minutes.
Preheat oven to 350 degrees
Place the oven rack in the middle level of the oven and place a baking sheet on the rack to begin heating.
Put all pie ingredients in a large bowl and mix with an electric mixer for 2 minutes until smooth.
Pour the mixture into the cold pie shell and place it on the baking sheet in the oven.
Bake for 1 hour and 15 minutes. Once the pie is finished baking, crack the oven door and allow the pie to remain in the oven for 1 hour with the oven door open to begin cooling.
After the hour is up remove the pie from the oven and allow it to further cool at room temperature for at least 45 minutes. The pie may be sliced and served at this point or you can refrigerate the pie for 2 hours and serve chilled.
Before serving, drizzle slices of pie with remaining caramel sauce and garnish lightly with coarse salt. You may also serve with whipped cream or a scoop of vanilla ice cream.
Homemade Caramel Sauce
Ingredients -
¼ Cup Condensed Milk
¾ Cup Brown Sugar, Firmly Packed
½ Cup Butter
1 Teaspoon Vanilla Extract
Combine the brown sugar, butter, and condensed milk in a saucepan over medium heat and bring to a slight boil. Cook until thickened for about 3 to 4 minutes. Do not leave unattended or the sauce may burn,
Remove the sauce from the heat and stir in the Vanilla Extract.
Allow to cool and transfer to a clean and dry jar or container with a lid.
Store unused caramel sauce in the refrigerator.
Enjoy!
