Let’s Eat: Pumpkin pie spice makes everything better
By Heidi Sutton
Pumpkin pie spice has gone from an occasional ingredient used primarily in Thanksgiving pies to becoming the unofficial flavor of autumn. While you can buy the pre-made stuff from the grocery store, it’s super easy—and more cost-effective—to whisk up a batch of pumpkin pie spice at home. Then try these recipes for delicious Pumpkin Swirl Brownies or a Pumpkin Coffee Cake to celebrate the bountiful fall harvest, courtesy of Sarah Bates of The Chef Next Door or some Pumpkin Pie Spice Popcorn for your next movie night, courtesy of Popcorn.org.
Pumpkin Pie Spice Blend
INGREDIENTS:
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
DIRECTIONS:
Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar.
Pumpkin Swirl Brownies
YIELD: Makes 12 servings
INGREDIENTS:
For the Brownies
2 sticks butter, unsalted, room temperature
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1/4 teaspoon salt
For the Pumpkin Swirl
4 ounces cream cheese, room temperature
1/4 cup sugar
1/2 cup pumpkin puree
1 egg
1 teaspoon pumpkin pie spice
DIRECTIONS:
Preheat the oven to 350° F. Spray a 9 x 13 baking pan with cooking spray and set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla. In a small bowl whisk together the flour, cocoa powder and salt. Add the dry ingredients to the mixer in a few additions, until just combined. Spread the batter evenly into the prepared pan.
In a medium bowl beat the cream cheese and sugar together until smooth. Add the pumpkin puree, egg, and pumpkin pie spice and mix until well combined. Drop spoonfuls of the pumpkin batter onto the brownie batter in the pan. Use a knife to gently swirl the pumpkin batter into the brownie batter using a figure-eight pattern.
Bake the brownies for 30 to 40 minutes, or until a cake tester or toothpick inserted into the center of the brownies comes out clean. Allow the brownies to cool completely before cutting. Store any leftovers in an airtight container.
Pumpkin Coffee Cake
YIELD: Makes 12 servings
INGREDIENTS:
For the topping:
4 tablespoons butter, unsalted – melted
1/3 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
For the cake:
3/4 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup yogurt, plain Greek
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
Preheat the oven to 350° F. Spray an 8-inch square pan with non-stick cooking spray.
To make the topping, whisk together the butter, brown sugar, vanilla and salt until smooth. Stir in the flour and set aside.
To make the cake, in a large bowl, whisk together the pumpkin, sugar, oil, yogurt and eggs. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir the flour mixture into the pumpkin mixture until just combined.
Spread the batter in the prepared pan. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Let the cake cool completely on a wire rack before cutting and serving
Pumpkin Pie Spice Popcorn
YIELD: Makes 12 servings
INGREDIENTS:
12 cups unsalted, unbuttered popped popcorn
3 cups chopped white chocolate or white chocolate chips
1 tablespoon light olive oil
2 teaspoons pumpkin pie spice
1/2 cup toffee bits
1 teaspoon flaked sea salt, crushed
DIRECTIONS:
Line large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.
In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute.
Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.
Let cool; refrigerate 1-2 hours, or until set. Break into chunks for serving.
