Pumpkin Pie Spice
Currently pumpkin spice is most typically thought of in conjunction with Starbucks or by being strangely added to some other food hardly anyone it seems thinks of actual pumpkin pie! It's become a bit ridiculous. 20-30 years ago it was commonly found in candles, lotions and potpourri as it was pie. In the last 5 year or so it has become the almost obnoxious seasonal darling of the food world – it's found in everything from spiced ale and oreo cookies (both of which are actually pretty good) to Country Crock butter, creamer, doughnuts, gum, jello and Pringles (the rest of these tend to be more nauseating).
When the holiday season is upon you and you're looking to create that perfect, traditional pumpkin pie then this is the seasoning blend that you want to have at your finger tips! While it may not be the most popular spice, herb or seasoning in your spice cabinet it is one of the most critical during the holiday season.
Over the last 200 years or so Pumpkin pie has traditionally been considered a sweet dessert, more popular in the fall and early winter especially during the Thanksgiving and Christmas time period. The pie is made from a pumpkin-based custard, that ranges from brown to orange in color, is baked in a pie shell and unlike apple pie doesn't have a top crust.
The pumpkin is indigenous to North America and the earliest findings of pumpkin-related seeds have been found in Mexico and date back to 7,000 and 5,500 B.C. Native Americans harvested pumpkins and squash, boiling or roasting them and they shared them with the first settlers. The Plimoth Plantation (1620-1692) was the first permanent European settlement in the New England region, today this area is better known as Plymouth, MA. Food historians believe the first version of pumpkin dessert was made by these Pilgrims by filling a hollowed out pumpkin with milk, honey and spices.
The early settlers exported this new delicacy to France and later to England where pumpkin "flesh" was converted into a popular pie filler. In 1651, a famous French chef and the author of one the 17th centuries signature cookbooks contained the first "pumpkin pie like" dessert that included the pastry. The recipe was called Tourte of Pumpkin and it's description was – boil with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste and bake. After it's baked, sprinkle it with sugar and serve.
In 1796 the first genuinely written and published in America cookbook, American Cookery was released. The author was Amelia Simmons and her "pumpkin puddings" were baked in a crust that very closely matches present day pumpkin pies. In the early nineteenth century pumpkin pie become a common addition to the Thanksgiving dinner tradition.
Pumpkin Pie Spice pairs more naturally with some flavors than with others. Some of our favorite ways to use this almost enchanted spice blend is with candied nuts (especially pecans), on pork tenderloins or pork chops (pairs nicely when mixed with a bit of garlic, olive oil and a drizzle or two of maple syrup), use it in place of just plain cinnamon on French Toast, and it's almost magical when combined with canned pumpkin (but not canned pumpkin pie mix) in my morning oatmeal. We also like to sprinkle it over winter squash, sweet potatoes or carrots and roast, use it to spice up whipped cream, or mix it into some yogurt or ice cream base, sprinkle over your coffee grounds before brewing your coffee (to create your own Pumpkin Spiced Latte), stir into waffle or pancake batter or use it to season popcorn — it's quite a versatile spice blend.
Some of our favorite recipes using Pumpkin Pie Spice are Healthy Carrot Cake Squares, Spicy Pumpkin Soup, Pumpkin Biscuits and a super easy Pumpkin Cheesecake.
Pumpkin Pie Spice has warm, earthy notes with a hint of sweetness.
Hand blended with cinnamon, ginger, clove and nutmeg.
Serving Size1 tsp
Amount Per Serving
% Daily Value*