Editor’s Note: Congratulations to Suzanne Corbett, multi- award winner for Food/Travel Writing for her recent awards received.
By Suzanne Corbett, STLSportsPage Food / Travel Editor
Pumpkin Spice is everywhere. No longer reserved for pumpkin pie and seasonal baked goods, pumpkin spice flavors everything from marshmallows to chili, and is stirred into coffee and cheese. It’s even sprinkled on the Breakfast of Champions, Wheaties.
At last count there’s nearly a hundred commercially produced pumpkin spiced items rolled out each year. Many hit the shelves as early as July to satisfy the cravings thanks to Starbucks who first ignited the pumpkin spice phenomenal with its1983 release, Pumpkin Spiced Latte.
Since that fateful year consumers can’t wait to snap up almost anything pumpkin spiced. Yet, pumpkin spice isn’t anything really that new. Its roots can be traced to the 16th century Dutch, who likely were inspired by the spice blends encountered on voyages to the Spice Islands where the key ingredients of pumpkin spices are grown.
Pumpkin Spice as an ingredient was first mentioned in the 1671 cookbook, The Compleat Cook, gives the formula for mixing your own pumpkin spice mixture using cinnamon, nutmeg, cloves and pepper. A costly endeavored to buy each spice. Something McCornick Spice Company recognized, leading them to create the first commercially affordable pre-blended Pumpkin Pie Spice in 1934. The same year Libby’s printed the pumpkin Pie recipe on the can. A marketing match that was made in heaven.
When I think of Fall, I think Pumpkin spice because it captures the essence of the season, which for me begins with Halloween. To kick-off the season I intend to treat the trickers who visit me with homemade Pumpkin Spiced Donuts. Don’t let the recipe scare you. They’re easy to make. Add to the menu mix a few well-seasoned themed drinks and snacks and you’ll have a
spook-tacular time.
Recipes and photos courtesy of McCormick Spice Kitchens
Homemade Pumpkin Spiced Donuts
3 cups all -purpose flour
1/3 cup sugar
½ teaspoon salt
2 teaspoons instant yeast
1 Tablespoon McCormick Pumpkin Pie Spice
1 egg
¾ cup milk
4 tablespoons butter, melted
1 teaspoon vanilla
For the Doughnut Dough, whisk flour, sugar, salt, yeast and pumpkin pie spice in a large bowl. In a separate bowl, whisk egg, milk, melted butter and vanilla. Add wet ingredients to flour mixture, mixing until dough comes together. Mix until dough is well blended and begins to pull away from bowl. Cover with plastic wrap and let rest 5 minutes. Turn dough out onto lightly floured surface. Knead 6 to 8 minutes until dough forms a smooth, soft ball.
Spray large bowl with no stick cooking spray. Place dough ball in bowl. Spray lightly with no stick cooking spray. Cover with plastic wrap. Place in warm, draft-free place to rise until doubled in size, about 1 1/2 to 2 hours.
Meanwhile, for the Pumpkin Pie Spice Filling, whisk all ingredients in medium bowl until well blended. Transfer to piping bag fitted with small tip. Refrigerate until ready to fill doughnuts.
For the Glaze, whisk all ingredients in small bowl until smooth; set aside. For the Topping, mix all ingredients in separate small bowl; set aside.
Once dough has doubled in size, transfer to lightly floured surface. Knead 2 minutes to work out any large air bubbles, sprinkling with additional flour as needed if dough is sticky. Roll out dough into large circle, about 1/2-inch thick. Cut out doughnut shapes using a 2-inch round cutter, re-rolling scraps as needed. Place doughnuts on a lightly floured rimmed baking sheet. Spray plastic wrap with no-stick cooking spray and cover doughnuts. Return doughnuts to a warm, draft-free place to rise 30 minutes to 1 hour longer or until dough is proofed and puffy.
Meanwhile, pour oil into large deep skillet, filling about 2 inches up sides of skillet. Heat oil to 350°F. Working in batches of 4 to 6 at a time, carefully place doughnuts in hot oil. Fry 2 minutes per side, until golden brown and puffed. Remove with tongs or a slotted spoon; place on wire rack lined with paper towels. Cool completely.
To fill doughnuts, use a wooden skewer or small paring knife to poke a hole in the side of each doughnut, being careful not to poke all the way through. Pipe Pumpkin Filling into prepared opening, dividing evenly among doughnuts. Once filled, dip top side of each doughnut in Glaze, allowing excess to drip off, then immediately dip to Pecan Topping. Turn right side up and place on wire rack to set. Serve immediately. Makes about 24
Hocus Pocus Fizz
1 cup pineapple juice
½ cup white rum
¼ teaspoon McCormick coconut extract
3 drops McCormick red food coloring
2 drops McCormick yellow food coloring
1 bottle sparkling white wine, chilled
Mix pineapple juice, rum and food colorings into a measuring cup. Place in refrigerator to chill until ready to serve.
For each cocktail, pour 2 ounces (1/4 cup) in a glass and top with sparkling wine.
*Editor’s note: For a nonalcoholic drink omit rum, increase pineapple juice to 1 1/2 cups, and use 1 bottle (750ml) sparkling white grape juice in place of the sparkling white wine. Makes 6 servings
Old Bay Glazed Pumpkin Seeds
2 cups fresh pumpkin seeds
1/3 cup sugar
1 Tablespoon Old Bay Classic Seafood Seasoning
1 egg white
Heat oven to 250 degrees. Spread pumpkin seeds in a single layer on a lightly greased foil covered baking sheet. Bake for 45 – 50 minutes or until pumpkin seeds are dry.
Mix sugar and Old Bay in a small bowl. Set aside. Beat egg white in large bowl until foamy. Add pumpkin seeds and toss to coat, then sprinkle with sugar mixture. Spread seed back on foil lined baking sheet and bake 1 hour stirring after 30 minutes. Remove from oven, cool slightly and break apart. Cool completely, Stores in an airtight container for up to two weeks. Makes 10 servings
*Besides a great snack for Halloween and beyond, these are great sprinkled in salads or used as a garnish on steamed veggies as green beans of broccoli, and on cream-based soups as squash or potato bisques.
Here are a few more “spookier” recipes, here’s two that are easy and fun for both kids and adults will enjoy. Courtesy our friends at Pillsbury.
Meatball Mummy Crescent
1 can Pillsbury original Crescent Rolls or Crescent sheets
20 frozen pre-packaged cooked meat balls
ketchup or mustard, optional
Marinara sauce
Heat oven to 375 degrees. Line a work surface with parchment paper, unroll dough. If using crescent rolls. Pre4ss perforations to seal. Cur into 4 rectangles. Cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
Wrap 2 pieces of dough around each meatball to look like “bandages” stretching dough slightly to cover meatballs. Separate bandages” near one end to show a “face.” Place on an ungreased baking sheet. Bake 13- 17 minutes or until dough is light golden brown. Remove from oven. Use ketchup or mustard, draw “eyes” on each mummy meatball. Serve warm, with Marinara sauce. Makes 10 servings. Recipe and Photo courtesy Pillsbury
Spider Taco Crescent Ring
(Photo at top of page)
½ pound ground beef
1 tablespoon Old El Paso Original taco seasoning
½ cup water
½ cup shredded cheddar cheese
2 cans Pillsbury original Crescent Rolls
Shredded lettuce
1 cherry tomato, cut in half
Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until brown, drain. Add taco seasoning mix and 1/4 cup water. Simmer 3 to 4 minutes, stirring occasionally, until slightly thickened. In medium bowl, mix beef mixture and cheese.
Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange 8 triangles in ring so short sides of triangles form a small (3-inch) circle in center. Dough will overlap. Dough ring should look like the sun. Spoon beef mixture on the half of each triangle closest to center of ring.
Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Starting from one long edge, roll up each of the remaining 8 triangles into tight logs – fold over smaller ends, and pinch seams to seal. (Logs will be about 7 to 8 inches long.) Arrange each log around dough ring to look like “spider legs,” tucking slightly under ring.
Bake 16 to 18 minutes or until dough is golden brown and thoroughly baked. Fill center with shredded lettuce; top with 2 halved cherry tomatoes to look like eyes. cutting into serving slices. Makes 4 servings
Recipe and Photo courtesy Pillsbury
