I love pumpkin. And by pumpkin I actually mean most types of winter squash. Butternut squash/pumpkin and sugar pumpkins happen to be my favorites. The butternuts are very versatile and have an beautiful, sweet flavor. The sugar pumpkins make excellent soups and pies.
Many markets seem to carry jars of prepackaged spice blends simply labled: Pumpkin Pie Spice. I like my spices to be a bit fresher, so I usually blend my own. These are simply the traditional spices that are found in pumpkin pie. They are so prevalent in these pies, that the combination, even in the absence of pumpkin, often conjures thoughts of the squash. They are warm spices that simply compliment each other well.
You may have noticed that some coffee shops have added a drink to their winter menu featuring a drink with just these spices. Now, I’m not going to say that this is better than your friendly, neighborhood coffee conglomerate, but it is quick, easy and wallet friendly. And I know that I am not leaving the house before I’ve had my coffee.
Pumpkin Spice Mocha
Makes one 6-8 oz cup. Adjust the spice to your tastes.
2/3 cup coffee
1/3 cup milk
1 1/2 tsp unsweetened cocoa powder
1 tbsp sugar
1/4 – 1/2 tsp pumpkin pie spice*
*Pumpkin Pie Spice
1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg
Combine all ingredients in a small jar and shake to combine thoroughly. Store covered.
BakingfreakOctober 3, 2005
Thank you soo much for posting this! I was actually looking for home-made pumpkin spice, as it is not for sale in Holland and recipebooks just mention: 1 tsp pumpkin spice. This is soo cool. I might run to the shop now to buy them.. oh wonderfull homemade pumpkinpie…I’m coming!
SaraOctober 3, 2005
Sounds really great. Scott is crazy about pumpkin anything. I’ll have to make this for him!
CathyOctober 3, 2005
Yum – I think I’ll be having this after dinner tonight!
RaineyOctober 3, 2005
Wanna hear my pumpkin spice latte/brush with celebrity story?
It was a Sat. morning when I had been doing hot, sweaty work. I popped into the Starbuck’s on Winnetka & Ventura on my way to put some things in the SalArmy box in front of Taft. I looked like dog doo-doo but I figured it was a quick in & out and I’d get back to my grundge work. That was the first time I saw the pumpkin spice latte on the menu.
I had to order it and I was curious as a cat to see what it would taste like. When I was at the condiment station taking my first sip with my back to the room, someone came up behind me and said “how is it?” I turned and said “It’s great!” to Alec Baldwin who was talking into his bluetooth. So not only did I look like the trash I’d been throwing out all morning, but I intruded into a private conversation to draw attention to it…. =o
Oh well, the coffee was great!
michelleOctober 3, 2005
Yummmmm…I love pumpkin anything, and with the fall weather I’m really craving it. I also tried your english muffin batter bread this weekend and it’s awesome! Thank you for all your wonderful recipes!
AnaOctober 3, 2005
Love pumpkin (as in soup, muffins, pie, cake, you name it). Sounds interesting this spiced cofee.
LoriOctober 3, 2005
I love pumpkin too, savory AND sweet. But in coffee? Now this I gotta try.
Clare EatsOctober 3, 2005
This sounds great Nic!!
mmm, not like my espresso (my machine is BROCKEN!!!!) *sob*
But this woould be great with my stove top coffee
AnonymousOctober 3, 2005
The pumpkin spice is actually lovely in hot cocoa as well.
JenniferOctober 3, 2005
Yum, yum, yum! Thanks for the great idea!
augustusgloopOctober 3, 2005
I quickly glanced at your recipe and lamented “but we don’t get pumpkin spice in Australia!”. Then I saw your pumpkin spice recipe and starting searching for how you got pumpkin into a powder form.
Doh! That’ll teach me to speed-read!
Sounds delicious. It sounds a little like chai almost.
NicOctober 4, 2005
Bakingfreak – I’m glad I could be so helpful! More and more recipes seem to call for spice blends these days.
Rainey – That is a great story! I’m sure that Alec only thought you were a little strange (kidding). A side note is that the blended pumpkin drink, the cold one, is a bit strange.
Clare – Sacrifices, I know. Too bad about your espresso machine, but stove tope coffee is good, too. Really!
Kim – Thanks for the tip.
A.G. – I heard a rumor of powdered pumpkin. Strange product, if you ask me. This is a bit like chai, maybe that’s why I like it so much.
AnonymousOctober 4, 2005
Is it possible to use the larger pumpkins (not what are typically called pie pumkins) for things like pumpkin bread and pumpkin pie? I have a garden full of large pumpkins I would love to use-you can only carve so many before you go insane!
NicOctober 4, 2005
Hi Brady. Yes, you can use the large pumpkins for cooking – the small ones are often just easier to handle, though all pumpkins will have a slightly different flavor. You can make pie or just cut the pumpkins into pieces and roast them with salt and a bit of olive oil.
MelissaOctober 4, 2005
hmmmm…..I’m wondering if the teenagers at a certain ‘high school in Paris’ would love this coffee concoction.
I’m in charge of the once a month treat for the High School Seniors….I’m thinking right before the October break they’d love this blend!
AnonymousOctober 4, 2005
Thanks for the recipe–i love these at Starbucks and anything else pumpkin! Have you ever tried Pumpkin Fudge? It’s really sweet, but delish. Every Fall I make a good pumpkin-chocolate-chip cookie that’s good.
NicOctober 6, 2005
Melissa – I’m guessing that they would. Just a hunch, though. =)
Anonymous – I’ve only had it once, and never made it. Definately sounds promising, though. Is it made with white chocolate?
Caroline@BibliocookOctober 7, 2005
Thanks for the Pumpkin Pie spice recipe – I’ve just been investigating pumpkins in New Zealand for my own site and Pumpkin Pie seems like one of those things that I’ll have to try making before the (long) season ends!
JessicaOctober 9, 2005
You’ve put me in the mood for pumpkin drinks! I tried a pumpkin slushy from Ciao Bella Gelato in NY. It consisted of pumpkin, hazelnut and vanilla gelato. Tasty but I was worried about the calories. I also tried a sample of Starbucks’ pumpkin frap thingie. Waay too sweet. Now I can make my own just the way I like it. 🙂
joyOctober 9, 2005
I made this on the spur-of-the-moment yesterday. Today was my sister’s shower and I decided to make a pot for the heck of it. It was a hit, a huge hit.
KEN from Central FLoridaJanuary 22, 2007
HI NIC,…..thanks A PUMPKIN PATCHFUL for sharing your recipes with us…I am a PUMPKIN ANYTHING freak hehehe…and will try this POST HASTE…and the tip on the PUMPKIN PIE SPICE..thanks so much…
Just a TIP for those out there making FUDGE and other SWEET DELIGHTS… I have won several awards at DISNEY WORLD as a NOVICE baker…blah blah…and a couple of BEST OF SHOWS…and I had really gotten JAMS and PRESERVES down pat..MY HINT for the ADMIRER whom made the PUMPKIN FUDGE…YUMMY…but it you will cut your SUGAR usage to atleast HALF OR LESS you will find that you and your HOUSEHOLD will CHUMP THEM DOWN quicker than your guest will get to try them LOL….TRY IT…the less SUGAR does NOT AFFECT the recipe in anyway..other than save you MONEY…DENTAL WORK…and CALORIES….the same with ANYTHING…cut the sugar drastically and BE HAPPY…..THANKS AGAIN NIC…you made an advid READER of your site….KEN from Central Florida