Written By: Chef Peggy Aoki
September is the start of pumpkin spice latte season. Why limit your spice to just coffee or tea? Celebrate the season by bringing that hit of fall spice to everything this year.
The Recipes
Pumpkin Spice Mix
To make your own pumpkin spice mix, combine two teaspoons each ground ginger and nutmeg with ¼ cup ground cinnamon in a small container. Add 1 teaspoon of ground cloves and 1 teaspoon of ground cardamom. Gently stir or shake to combine the spices. Store the mix in a small jar, and you’ll have pumpkin spice ready for all of your fall inspirations!
Pumpkin Spice Syrup
For spiced syrup for your drinks, put 1 cup sugar and 1 cup water in a small pan and simmer to dissolve the sugar. Add one heaping tablespoon of the spice mixture, stir and allow to come to room temperature. Keep covered in the refrigerator for up to 10 days. Add the syrup to your coffee and tea drinks for a dreamy fall spiced delight. Save some for a cocktail, too! Stir up a Pumpkin Spice Old Fashioned by adding this syrup to two shots of bourbon, two dashes of bitters and a generous orange peel twist.
Pumpkin Spice Rimmed Espresso Martinis
Love espresso martinis? Here’s a great fall twist: mix ¼ cup granulated sugar with 2 tablespoons of the spice mix. Place the spiced sugar on a small plate, moisten the edge of your drink glass and roll it in the sugar to create a yummy pumpkin spiced rim. I love this for apple cider, too.
Pumpkin Spice Roasted Vegetables
The spice mix also makes an amazing flavor profile at the table too! Create a fall sheet pan roast by cutting one onion into large chunks, add several carrots, diced butternut squash or pumpkin and toss in a large bowl together. Add 2 tablespoons of olive oil, a half teaspoon of salt and 2 teaspoons of the pumpkin spice mix and rub in well with your hands. Spread out on a rimmed sheet pan and roast at 375 F for 20 to 30 minutes, or until the vegetables are lightly browned. Serve with a roast chicken, or eat as a warm salad with a scoop of couscous and tahini sauce.
Pumpkin Spice Slab Pie
Last but not least, pumpkin spice is what makes pumpkin pie so very delicious! Slab pie is a great way to dip your toe into fall pie season. You can use two purchased pie crusts or make your own (with a chef from Fēst to help if you’d like some guidance). Spread the crust evenly in a shallow 9x13 pan. I like to use a quarter sheet pan, which is half the size of the normal sheet pan. Cover the bottom and press the crust up the sides a bit, you can use half of the second crust if you need to. Mix one can of pumpkin puree with 1 tablespoon of your home-made spice blend and ¼ cup brown sugar. Spread it evenly on the crust. Roll the remainder of the crust out and either cut strips or decorative shapes with fall cookie cutters and place on top of the pumpkin mixture. Bake at 325 F for 18 minutes, or until the pie crust is nicely browned. Cut in squares and serve with whipped cream or ice cream- why not sprinkle with some more spice mix?
The chefs of Fēst are here to help you with all your fall baking and cooking this season. It’s great to have a cooking coach on your side when you tackle a new recipe! We can cook with your family and friends from where ever their kitchens are, you can make memories together no matter where you are.
Want 1:1 cooking advice from Chef Peggy? Book a class.
Fēst, pronounced 'feast', is a collective of Chefs, Pastry Chefs and Sommeliers who teach guided, interactive and completely customizable classes to cooking-curious people of all skill levels around the world.