Combining cinnamon, ginger, cardamom, cloves, and pepper, this blend embodies the flavors of autumn. Originally created to flavor pumpkin pie, it was popularized in the United States during the 20th century by the food industry. It is inspired by the traditional Indian masala spice blend, with numerous variations in composition and spice balance.
This blend is equally delicious in cooking or as a chai. Whether used as an infusion, a latte, or to enhance your desserts, it releases comforting, sweet, and spicy notes.
Pass the Pumpkin Spice through a blender until you obtain a fine and homogeneous powder.
Then mix it with milk for a homemade Pumpkin Spice Latte. Use a latte frother to prepare your latte directly in a tall glass. The relatively neutral oat milk will provide a touch of natural sweetness.
Find below the recipe for our Pumpkin Spice pie.
For a 28cm diameter pie dish
Preparation: 30 min
Cooking time: 1 hour
Cut the 2 hollowed-out pumpkins into small pieces. Cook them in a saucepan with the milk and pumpkin spice powder. Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes until the pieces are tender. Leave to cool.
Preheat the oven to 200°C. Line a baking sheet with parchment paper, then roll out the dough. Prick the bottom well with a fork to prevent the dough from rising, and pull the dough up over the edges, letting it extend slightly so that it doesn't collapse in the pan. Bake in the middle of the hot oven for 10-15 minutes. Remove from the oven when it is lightly browned. Reduce the oven temperature to 180°C.
Once lukewarm, transfer the contents of the saucepan to a blender, start blending, add the eggs, then the cream, then the sugar and vanilla powder (previously mixed together), then the flour, blend until you obtain a smooth, slightly liquid mixture.
Pour the mixture into the pan and immediately place in the center of an oven preheated to 180°C. Bake the pie for 45 minutes. If it starts to brown, cover it with aluminum foil. Check with a knife to see if the mixture is cooked. The knife should come out clean; if not, leave the oven off for a few more minutes. Then remove it from the oven and let it cool before serving.
You can enjoy it with a delicious hot or cold Pumpkin Spice Latte! Enjoy!
90°C
5 min
