Writer’s Workshop: Pumpkin Spice?

Image by Theo Crazzolara from Pixabay

One of this week’s prompts is "Pumpkin Spice…love it or hate it?" There’s another side to the question about what fall trends I love or hate, and about the only one I can think of is the downward trend in temperature and humidity, which is welcome, though honestly I wasn’t out enough this summer to have been affected by it.

Anyway, back to pumpkin spice. Obviously, it’s great in pumpkin pie, but beyond that, I must confess I really haven’t had it in anything else. For that matter, I have no idea what it is. I can say with some confidence that it’s not made from pumpkins, but what is it, then?

I got my answer on the Betty Crocker website, where it was explained how to make your own pumpkin spice. You need:

  • 3 tablespoons (45 ml) ground cinnamon
  • 2 teaspoons (10 ml) ground ginger
  • 2 teaspoons (10 ml) ground nutmeg
  • 1.5 teaspoons (8 ml) ground allspice
  • 1.5 teaspoons (8 ml) ground cloves

Put all the spices in a bowl and stir them up until they’re completely blended, and voila!, you have pumpkin spice. Not a whole lot, 80 ml of it, which is usually enough to make a pie. Someone commented that they should call them "fall spices," because you can put them in things like apples and sweet potatoes, something that I can certainly see (and taste).

Starbucks, of which I am a shareholder, seems to have been the culprit as far as using pumpkin spice in coffee, particular a latté. They also put it into the pumpkin loaf that is a big deal this time of year, and in cheesecake. And all that sounds great. I’m sure many Starbucks customers love having a pumpkin spice cheesecake square and washing it down with a pumpkin spice latté. As a stockholder, I encourage everyone to do just that. I’m not especially fond of cheesecake, and my taste in coffee runs more to an Americano (black, no sugar), but I might have a slice of pumpkin loaf.

The rest of the consumer market seems to have hopped on the bandwagon pumpkin spice-wise, and soon I’m sure you’ll be able to get pumpkin spice-scented air freshener and pumpkin spice scented candles. And that’s fine too. But some combinations, like pumpkin spice potato chips or pumpkin spice hot dog buns are, well, pretty gross. And pumpkin spice mashed potatoes or cauliflower… no.

Speaking of which, have you noticed that they’re using cauliflower in lieu of potatoes in some dishes? Ew…. Two vegetables I don’t like are broccoli and cauliflower. So, of course, what did some clever plant scientist do? Crossbreed them and call the result broccoflower. I’d have called it caulioccoli, myself, but I wouldn’t think of crossbreeding them.

Q. What’s the difference between boogers and broccoli? A. Kids won’t eat broccoli.

Anyway, in answer to the question, I don’t love pumpkin spice, but I don’t hate it. It is quite tasty in pumpkin pie, for which I’m sure it was developed, and there are some other dishes it sounds like it would taste good in, and the blend of spices is certainly fragrant, but that’s about it.

16 thoughts on “Writer’s Workshop: Pumpkin Spice?

  1. Ewww to the kids won’t eat broccoli. yuck… I was one kid who loved broccoli(I called them trees) and I still love them and I like cauliflower. As for pumpkin flavour..nope don’t like it.

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  2. What? No pumpkin in pumpkin spice? Thanks for your research!
    Personally, I like pumpkin pie, bread, and muffins, but not pumpkin spice anything else and certainly not in a beverage.
    Booger joke made me laugh/gag 🙂

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  3. As fall comes round, “Pumpkin spice” is advertised everywhere—usually related to food and beverages or even scented candles. The funniest thing I ever saw was an oil change place that had “We have pumpkin spice” on their marquee outside. Hilarious.

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  4. Now this is quite the timely and interesting question! I’ll blog a possibly too lengthy post about my thoughts on pumpkin spice and of course you’ll get the credit! Boogers? Okay then. Maybe mom should sprinkle some on their broccoli and then they’d eat it? 😛

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  5. I have used pumpkin spice in things and I use cauliflower a lot because of the carb count. Cauliflower soup, casserole, mashed. Tastes just like potatoes – kind of. Happy Thursday.

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