Black coffee. Preferably an espresso, cut with hot water. Perfection. I am not the audience for the crop of mocha lattes, candy cane cappuccinos and salted caramel dirty chais. However, offer me a pumpkin spice latte, and the gig is up. I’m such a sucker for anything pumpkin that I happily forgo my black coffee mantra for this seasonal treat.
I like this musky-smelling, subtle-tasting, orange winter squash boiled, baked and simmered into savory soups, chilies and stews. I especially like it cooked into a thick, rusty-orange puree. Homemade or canned, it’s perfect for mixing with cinnamon, ginger, nutmeg, allspice and cloves for spooning into a flaky pie shell. Make no mistake: This is the combination that screams pumpkin goodness.
It turns out the secret to “pumpkin” lies more in the pumpkin seasoning than the actual vegetable. Good news really — because the seasoning can be incorporated into all manner of dishes — especially my fall baking. I blend my own pumpkin pie spice using proportions from Betty Crocker, and I take the time to grind my own allspice, nutmeg and cloves for freshness. I also like to vary the cinnamon. Check out the variety of cinnamons at such spice specialists as The Spice House (www.thespicehouse.com)
The Spice House also sells a delicious pumpkin pie spice it blends itself. The Trader Joe’s blend is good too.