Pumpkin Spice Mix
Pumpkin spice mix is the perfect blend of warm and comforting flavors that will make your taste buds dance with joy. Imagine the aroma of cinnamon, nutmeg, ginger, and allspice filling your kitchen, as you whip up delicious pumpkin pies, lattes, and baked treats. Pumpkin spice mix is carefully crafted to provide the perfect balance of sweetness and spice, giving your recipes that extra touch of magic.
cinnamon, ginger, nutmeg, clove, allspice
Net weight: 50 g
History of Pumpkin spice
Pumpkin spice was invented in Indochina and not as commonly believed in the US, and thanks to it New York City is American, not Dutch. Yes – the Dutch exchanged New York for one of the Banda Islands in Indonesia. Nutmeg grew on this island and it is one of the two main ingredients of pumpkin spice.
The combination of cinnamon and nutmeg appeared in Indochina about 2,000 years ago and was widely used in cooking and medicine. The Arabs added cloves to it and started using it in the production of pumpkin preserve as a flavoring and preservative at the same time. Pumpkin preserve spread throughout Europe as a method of preserving pumpkins. In England, pumpkin pie appeared, which now has the status of a national dish. Due to the high price of nutmeg and cloves, the English began to replace them with allspice, which came from Jamaica and was much more affordable.
The combination of cinnamon, nutmeg, cloves and allspice gained popularity in the 20th century under the name pumpkin spice. Coffee, latte, sweets, creams and many other products are spiced and flavored with it these days.
- 800 g raw pumpkin
- 1-2 tsp. Pumpkin spice mix
- coconut milk
- 1 onion
- 1 tbsp. grated garlic
- 1 tbsp. grated ginger
- salt and black pepper
- Grate garlic and ginger so that you get 1 tbsp. from each one.
- Finely chop the onion.
- Peel and cut the pumpkin into equal pieces.
- Heat 2-3 tbsp. oil on medium heat and sauté the onion with some salt for 5-6 minutes.
- Add the garlic and ginger and cook for 1-2 minutes.
- Add the pumpkin and coat well in the onion mixture.
- Add 1-2 tsp. Pumpkin spice mix.
- Pour 1 l warm water so that the pumpkin is completely covered. Cover and cook for 20 minutes or until the pumpkin is cooked through.
- Remove from the heat, add the coconut milk and puree the soup.
- Season with salt and black pepper to taste.
Caramel popcorn with Pumpkin spice
- 1 cup corn
- 1-2 tsp. Pumpkin spice mix
- 1/2 cup sugar
- 50 g butter
- 1 tsp. baking soda
- Prepare all the ingredients for the caramel in the needed quantities so they are at hand and you can use them quickly - sugar, butter, baking soda and Pumpkin spice mix.
- Heat the oil on medium to high heat and drop 2-3 kernels in it. When the corn pops, the oil has reached the desired temperature.
- Add the remaining corn, cover and wait for all the kernels to pop.
- Pour the popcorn into a bowl.
- In a clean large pot/deep pan, add the sugar and melt on medium heat. Wait till it starts to brown slightly.
- Add the butter and wait till it melts completely.
- Add baking soda and 1-2 tsp. Pumpkin spice mix and quickly and vigorously stir in the caramel, which will increase in volume from the soda. Beware of splashes.
- Immediately add the popcorn and cover it well with the caramel before it starts to harden.
- Pour the popcorn on baking paper and with a spatula slightly separate it so that there are no big clusters.
- Wait for the popcorn to cool completely before enjoying it.
Pumpkin milk banitsa
- 200 g jufka
- 600 g raw pumpkin
- 2 tbsp. Pumpkin spice mix
- 1.5 l milk
- 8 eggs
- 1 cup sugar
- 120 g butter
- Grate the pumpkin.
- Grease a baking tray with butter and pour the jufka. Add 50 g of butter on top and bake for about 10 minutes in an oven preheated to 180°C.
- Melt 50 g of butter at medium temperature, add the grated pumpkin and cook for 10 minutes.
- Add 1-2 tbsp. Pumpkin spice mix and mix well.
- Spread the pumpkin evenly over the jufka.
- Beat the eggs with the sugar and mix them with the milk. Pour the mixture over the jufka and mix slightly so that the egg mixture distributes evenly.
- Bake for 45 minutes at 180°C until golden brown.
- Let it to cool down well and optionally sprinkle with powdered sugar and Pumpkin spice mix.
- 400 g roasted pumpkin
- 240 g flour
- 2 eggs
- 80 ml oil
- 100 g brown sugar
- 2-3 tsp. Pumpkin spice mix
- 2 tsp baking powder
- 1 tsp baking soda
- pumpkin preserve
- 1 cup pumpkin seeds
- Mash the roasted pumpkin with a fork.
- Chop the pumpkin seeds.
- Cut the pumpkin preserve into small pieces.
- Beat the eggs with the sugar until it is completely dissolved.
- Add mashed pumpkin and mix.
- Add 2-3 tsp. Pumpkin spice mix.
- Mix the flour with the baking powder and baking soda and mix well. Add this mixture to the liquid ingredients and mix.
- Add the oil and chopped pumpkin seeds.
- Divide the mixture into muffin tins without filling them to the edge.
- Finish with pieces of pumpkin preserve.
- Bake for about 25 minutes in a preheated to 180°C oven.
- Take muffins out of the tin and let them cool completely before tasting.
Pumpkin cream with muesli
- roasted pumpkin
- cream cheese
- Pumpkin spice mix
- coconut milk
- Peel the pumpkin and mash it with a fork.
- Mix pumpkin, 1-2 tsp. Pumpkin spice mix and honey to taste and puree.
- Mix cream cheese, coconut milk and honey to taste and puree.
- Assemble the dessert in glasses, alternating muesli with the two creams.
- Finish with a pinch of Pumpkin spice mix.
Persimmon smoothie with Pumpkin spice
- Pumpkin spice mix
- 1 persimmon
- Cut the persimmon into pieces.
- Mix yogurt/kefir with the persimmon and Pumpkins spice mix to taste. Blend and enjoy your smoothie.
- 700 g oats
- 100 g raw nuts and seeds
- 50 g dried fruit
- zest of one orange
- 3-4 tbsp. honey
- 2 tbsp. spices
- 4 tbsp. oil
- pinch of salt
- Preheat the oven to 170°C.
- Zest one orange. If the orange is waxed, wash it well before zesting.
- Combine oats and oil and mix very well.
- Add the nuts, dried fruit, salt and spices and mix again.
- Sweeten to taste with 3-4 tbsp. honey (or other sweetener) and add the orange zest.
- Spread the mixture evenly on a tray lined with baking paper.
- Bake for 15 minutes in the preheated to 170°C oven. Stir halfway through.
- When the granola is ready, wait it to cool completely and mix before storing in a jar.