Pumpkin is Nice (And Not Just a Spice)

The summer heat is giving way to cooler evenings, the leaves are beginning to change color, and everyone is dreaming of crisp sweater weather and warm spices. It's fall, y'all! Queue pumpkin spice everything.

The blend of spices that make up "pumpkin spice" are typically cinnamon, ginger, clove and nutmeg. They got their start with a supporting role in pumpkin pie. For many, these aromas and flavors evoke feelings of comfort and coziness. Its growing popularity finds pumpkin spice featured in a variety of products: cereals, ground coffee, elaborate lattes, milks, yogurts, breads, cakes and pastries, just to name a few. Some of these do sometimes contain actual pumpkin, but the majority do not. A careful review of ingredients will distinguish the difference.

For example, "pumpkin spice cake" and "pumpkin cake" are generally different in that pumpkin spice cake is a cake made with a spice blend and no pumpkin, while pumpkin cake does contain pumpkin (and probably also the spice blend).

While it is safe to say that pumpkin spice and pumpkin do make a wonderful team, pumpkin on its own deserves its own accolades. With its natural sweetness and delicious versatility, it is a culinary champion. Cut one in half, clean out the seeds and roast it with butter, salt and pepper. (For a little heat, add a dash of ground chipotle peppers!) Add cooked pumpkin to your favorite muffin recipe. Pumpkin purée is a great addition to white sauce for a hearty pasta dish. Savory or sweet, you really can't go wrong.

Whether you roast it yourself or utilize a canned purée, don't be afraid to explore new ways to use pumpkin in your cooking, with or without its "spicy" companion, any time of year!

Did You Know?

In many places around the world, "pumpkin" simply refers to any type of winter squash. The canned pumpkin purée found in the Baking Aisle is usually a mixture of cooked and puréed winter squash varieties, not the same large pumpkin you use as a jack-o'-lantern at Halloween.