It’s Fall, and you know what that means…it’s time for Pumpkin Spice everything! This warm, wonderful flavor experience isn’t just for Thanksgiving pumpkin pie anymore, oh, no…pumpkin spice has become the taste sensation everyone seems to crave all the time, and especially as the seasons change and cooler weather sets in. Most of us have encountered the spices that combine to make pumpkin spice in a favorite baked good, often consumed in a comforting situation like a family gathering.
These days, pumpkin spice has found its way into our recipes for bread, our morning coffee in a personalized mug, our cheesecakes, cookies, custards, pies, cakes, peanut butter, coffee creamer, protein powder, ice cream, pretzels, chips, donuts, breakfast cereal, yogurt, snacks, and candy. There are now pumpkin spice CBD drops to chase away your anxiety, pumpkin spice scented dish soap, and this signature scent has even found its way into – are you ready for this? – a deodorant and a beard oil! I kid you not. As we prepare for the advent of fall, brace yourself to be inundated with ads for pumpkin spice products, both inedible and edible.
Are you looking for creative ways to get your pumpkin spice fix this year? We thought we’d help you out with some recipes and a few other interesting ways to get your PSL on.
Homemade Pumpkin Spice Latte from Taste of Home
3 cups 2% milk
3/4 cup canned pumpkin
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1-1/2 cups hot brewed espresso or strong brewed dark roast coffee
Optional: Whipped cream and additional nutmeg
Directions: Place first six ingredients in a large saucepan. Cook and stir over medium heat until heated through. Stir in hot espresso. Pour into warm mugs. If desired, top with whipped cream and additional nutmeg.
Our brains associate the fall season with good things like family gatherings, beautiful autumn leaves, campfires, Friday night high school football games, and the start of comfort food season! We know cooler temperatures are on the horizon, and that means breaking out our favorite fuzzy sweaters, hats, and scarves, the first frost on the windowpanes, and steaming mugs of hot cocoa, apple cider, and of course, PSLs. If you love the scent of pumpkin spice but don’t have time to bake a pie, you can enjoy the warm, comforting aroma of a scented candle in a decorative seasonal votive holder, some pumpkin spice potpourri, or diffused essential oils.
One simple way to fill your home with the aroma of pumpkin spice this fall is to put a small saucepan filled with water, a cinnamon stick or two, and a few drops of orange, clove, and pumpkin scented oil on the back of the stove and let it simmer for an hour or so. Just remember to check the water level and replenish it or turn it off when it gets low. If you want to smell good enough to eat, you really can find a pumpkin spice deodorant, as well as hand soap, lotion, lip balm, and shampoo.
To understand the science behind why we crave certain smells, we need to know how the brain works. Did you know that most of our senses send signals through the thalamus to the brain, except one? Our sense of smell has its own pathway directly to the brain, specifically the limbic system, which is the center of our emotional memory. When we smell things, the scent hits us straight in our emotions, which is why smells are so powerful. Since taste is mostly regulated by smell, that’s why certain aromas stand out, especially when they’re connected to emotional memories.
If you don’t have a collection of favorite family fall recipes, Current’s Country Style Cookbook collection offers you a wonderful selection of seasonal recipes worthy of your grandma’s kitchen.
For a hearty, healthy, delicious soup that will warm your body and comfort your soul, give this tasty recipe from Taste of Home a try. It’s not just for September, either; this rich, aromatic soup is a tummy warming treat that you’ll enjoy all season long.
Pumpkin Bisque with Smoked Gouda
4 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy whipping cream
1 cup shredded Gouda cheese
2 tablespoons minced fresh parsley
Additional shredded Gouda cheese, optional
Directions: In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon of the drippings. Sauté onion in bacon drippings until tender. Add garlic; cook 1 minute longer. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.
Pumpkin can be very beneficial for your body as well as comforting for your soul. Pumpkin is naturally low in calories, fat, and sodium and high in fiber and antioxidants. A single cup of pumpkin has more than enough beta-carotene to meet the recommended daily amount for most people. Our bodies convert beta-carotene to Vitamin A, which we all need for healthy teeth, skin, bones, and eyes. Pumpkin seeds are also good for us, being rich in protein and whether you sip it, snack on it, enjoy it for breakfast, lunch, an appetizer, main course, or dessert, we hope you thoroughly enjoy your own personal slice of pumpkin spice this fall.