A Pumpkin Pie Spice Blend Recipe For National Pumpkin Spice Day
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October 1st is National Pumpkin Spice Day. What is pumpkin spice? It’s a blend of ground cinnamon, clove, ginger, nutmeg, and sometimes allspice (photo #2). It was first used as a seasoning for pumpkin pie. While for many years the baker of a pumpkin pie measured each particular spice from its jar, enough pies were being baked to warrant a blend. While “pumpkin pie spice” is mentioned in cookbooks dating to the 1890s, blended pumpkin pie spice was introduced commercially by McCormick & Company in 1934 [source]. The blend eliminated the need to measure four or five ingredients separately…and to make sure that you had those ingredients on hand. > There are additional pumpkin spice recipes below. > The year’s 8 pumpkin holidays. > The year’s 10 spice holidays are below. > The history of pumpkin spice latte. Pumpkin is an American fruit, pie knowledge came to America with the Pilgrims, who put the two together. An early “pompkin” pie recipe used a spice mix of ginger, mace, and nutmeg. Here are two recipes from the first known published American cookbook, American Cookery, by Amelia Simmons, published in 1796: Pompkin No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three-quarters of an hour. No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour. Says The Spice House: “Some people prefer to make their own pumpkin pie spice so they can tweak the measurements and create a flavor that’s unique and perfectly crafted for a certain recipe. You can make your own pumpkin pie spice and store it in a sealed jar for up to 6 months to use whenever you please.” It can be used in recipes both savory and sweet. To make ¼ cup of pumpkin spice, start with these measurements: While fall always meant that food producers would present seasonally spiced goods, pumpkin spice as a “thing” owes its thanks to Starbucks’ Pumpkin Spice Latte, which debuted to fanfare in January 2003. Suddenly, a good number of Americans were rabid fans of the “PSL,” as they nicknamed it. It became Starbucks’ most popular seasonal beverage [source]. Here’s the detailed history of the creation of the PSL. Was it the cinnamon perfume in a steaming hot coffee beverage topped with whipped cream…or the spiced sugar syrup that made it so addictively good (rhetorical question)? Seeing Starbucks’ success, product lines that did not previously have a fall pumpkin flavor—everything from Kit Kat Bars to Goldfish Crackers (photo #4) to Chobani Greek Yogurt—got on the bandwagon. While some brewers had traditionally produced a pumpkin ale or beer for the fall-winter season, other beverage producers realized they had been missing out on pumpkin-spiced drinks. Today you can find: |
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And of course, there are Starbucks Cold Brew, Starbucks Pumpkin Spice Nondairy Creamer, and more. And that, ladies and gents, is why you can’t turn in any direction in a supermarket without bumping into a pumpkin spice special for the season. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
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