I tried a new recipe this Thanksgiving and thought you might be interested.
It comes from a charming little book that my dear friend Kathryn gave me. “The Pumpkin Pie Spice Cookbook” by Stephanie Pedersen is a delicious morsel of a book laden with recipes for appetizers, soups, chili, gratin, crostini, sweets and more. The common ingredient is the aromatic mixture known as pumpkin pie spice.
Cinnamon, ginger, allspice, cloves, nutmeg and mace, each an exotic culinary treasure on its own, all blend together to become a welcome addition to our spice cabinets; pumpkin pie spice. Stephanie Pedersen’s words evoke this mixture’s essence in her introduction by writing that “these ingredients create a symphony of flavor and aroma so powerful, so deeply comforting, that the world smells like a special occasion.”.
Pumpkin pie spice is, of course, most commonly used in pumpkin pie, but these spices are often employed on their own in gingerbread cookies, pumpkin bread, holiday lattes, etc. Just opening a jar of any one of these spices awakens one’s taste buds and calls for baking to commence. Opening a jar of Pumpkin Pie Spice intensifies the sensory sensations. “The Pumpkin Pie Spice Cookbook” is a tasty compilation of recipes using this “symphony of flavor”.
So it was that while I was resting, with my foot elevated, I thumbed through Ms. Pedersen’s little book in that way those who love all things culinary entertain themselves by reading cookbooks. This treasure had been languishing on a countertop easel amid pumpkins and gourds and a seasonal candle.
I did not thumb far. I was barely into the first chapter on appetizers when this recipe for Sweet Spicy Fruit Dip caught my fancy, and I decided to make it on Thanksgiving. The ingredients were procured, the KitchenAid employed, and in a mix and chill, this sweet and spicy fruit dip was done.
An orange colored dip is cause for a pause and a question. “Uh, Penny, what is this?”. There was some hesitation over the pumpkin dip, but, that first bite is an intriguing creaminess when first encountered, followed by a lingering after taste of the pumpkin pie spice. Pita chips, crackers, and pears took turns being dipped and I do think some of us in the spicy mix that our own family and friend are enjoyed it. You might as well.
I used canned pumpkin instead of pumpkin puree. This makes quite a bit of dip that holds up well for several days.
Other than in pumpkin pie, do you have a recipe using Pumpkin Pie Spice?
Are you employing any new recipes this year?