Pumpkin Spice Season Again!


The weather is starting to get a little cooler and the leaves are starting to turn brilliant shades of red and orange, that only means one thing: It’s pumpkin spice season once more! While some companies have taken the desire to capitalize on the season arguably a bit too far (looking at you pumpkin spice trash bags), there is no denying one thing: We love pumpkin spice!

In this blog I’ll link to three recipes that compliment the season perfectly. I’ll also tell you a little bit about pumpkin spice’s origin, and the history of pumpkin pie. Did you know many countries find American pumpkin pie strange? It’s true! That’s a bit of a side tangent for a different day. Let’s get started!

The Origins Of Pumpkin Spice

Ancient Roots:

Pumpkin spice’s history dates back thousands of years. Archaeological findings, such as ancient pottery shards discovered in Indonesia, revealed traces of the key spice ingredients in this blend. This suggests that the concept of mixing these spices has been around for centuries!

The Dutch Connection:

The Dutch East India Company played a significant role in the history of pumpkin spice. They were responsible for trading spices from the East Indies, including cinnamon, nutmeg, cloves, and allspice. These spices eventually made their way to Europe, where they became coveted ingredients in various culinary creations. Indeed, Europe’s desire for spices was one of many reasons that brought them to North America. They were looking for India. I can relate, google maps is the only reason I am not currently lost in the MSP airport.

Europeans eventually brought these spices to the Americas where they were united with their destiny: Pumpkins. Some of the earliest pumpkin “pie” recipes were developed by the settlers at the Plymoth colony and France, of all places. These early pies are not what we know and love. Some used the pumpkin as the pie shell, or included apples and marjoram. The first recipe to appear that resembles our beloved Thanksgiving staple was published in 1796. I am getting ahead of myself.

Evolution in America:

Pumpkin spice, as we know it today, evolved in America. In the early 20th century, companies like McCormick developed standardized blends of spices, including cinnamon, ginger, nutmeg, and allspice, to create the pumpkin spice we recognize today. These blends made it easier for home cooks to recreate the beloved flavors of pumpkin pie and other fall treats.

The History Of Pumpkin Pie

Homemade Pumpkin Pie for Thanksgiving Ready to Eat

This section should start with a whimsical story about whipped cream. I don’t know any whimsical stories about whipped cream… I guess I will just get to the point instead.

Early Beginnings:

Pumpkin pies, or variations of them, can be traced back to ancient civilizations. Native American tribes such as the Wampanoag and the Powhatan made a type of pumpkin or squash pudding by roasting or boiling the fruit and then mashing it into a paste. They would sweeten it with honey or maple syrup.

Colonial America:

Pumpkin pies as we know them today began to take shape in the early days of Colonial America. Colonists, inspired by Native American cooking techniques, started incorporating pumpkin into their pies. They would hollow out pumpkins, fill them with milk, honey, and spices, and then bake the whole pumpkin in hot ashes.

Evolution of Ingredients:

Over time, the pie evolved with the introduction of new ingredients. European settlers brought spices like cinnamon, nutmeg, and cloves to the New World, adding depth and flavor to pumpkin pies. As sugar became more accessible, it replaced honey and maple syrup as the primary sweetener.

Thanksgiving Tradition:

Pumpkin pie became a fixture of Thanksgiving dinners in the United States during the 17th century. The Pilgrims and Native Americans are said to have shared a meal that included pumpkin dishes at the first Thanksgiving, further cementing the association between pumpkin and this holiday.


In the 19th century, with the growth of commercial bakeries and the publication of cookbooks, pumpkin pie recipes became more standardized. Canned pumpkin puree, a convenient ingredient, was introduced in the late 1800s, making it easier to make pumpkin pies.

Modern Variations:

Today, pumpkin pie comes in various forms, from traditional pies to tarts, cheesecakes, and even pumpkin spice lattes. It remains a beloved dessert, especially during the fall and Thanksgiving season.

Whipped Cream:

Whipped cream is just happy that pumpkin pie and pumpkin spice exist.


As promised I’ll tell you a little about and provide links to our recipes here. I do want to say I am not including a pumpkin pie recipe as I am going to add that to a Thanksgiving series yet to come.

Pumpkin Soup

Pumpkin soup, despite its absence of pumpkin spice, is undeniably fall-themed. Originating in Haiti, pumpkin soup has traversed the globe, becoming a beloved dish served at Thanksgiving in the United States and beyond.

Pumpkin soup can be served hot or cold and lends itself well to customization. Try adapting the recipe to your tastes by adding curry powder, ginger, turmeric, cumin and coriander, maple syrup or honey, or even pumpkin spice. Add oven roasted pumpkin seeds for a tasty garnish.

If you try it out, please let me know what you think. We are always looking for new ways to improve our site

Pumpkin Soup

Pumpkin soup is a hearty seasonal soup that can be served hot or cold
Prep Time 5 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 6 people


  • 1 Stock Pot
  • 1 Wooden or Vinyl spoon
  • 1 Knife
  • 1 cutting board


  • 2 15 oz can Pumpkin Puree
  • 1 Large Yellow or White Onion 2 medium onions can be used. Any onion you prefer can be used, the final color of the soup might be affected
  • 2 tbsp Butter
  • 1 Cloves Garlic, minced
  • 3 Cup Chicken or Vegetable Stock
  • 1 Cup Water
  • ½ to ¾ Cup Heavy Cream
  • Salt and Pepper to taste


  • In a stock pot melt butter and sauté onions until translucent (5 to 10 min), light browning is ok, try not to let them get too dark
  • Add garlic and sautee 1 minute
  • Add pumpkin puree, broth and water and bring to a boil, make sure to gently scrape the bottom of the pot with a wooden (or vinyl) spoon to get all that flavor off the bottom of the pot
  • Once boiling, reduce heat and simmer for 10 minutes
  • Remove from heat and blend with blender (never fill more than half full, use an oven mitt, it will be hot), or immersion blender, until smooth
  • Season with salt and pepper to taste
  • Add heavy cream (do not heat the heavy cream) and serve with hearty, crusty bread


  1. To make this with whole pumpkin use either a cooking pumpkin or butternut squash that you have pealed and cubed, a 4 pound pumpkin should be enough, follow instructions as written and check the pumpkin for doneness with a butter knife or fork
  2. If you don’t want to mince your own garlic you can buy fresh minced garlic- use 1 tsp per clove (2 tsp for this recipe)
  3. Olive oil can be used to substitute for butter
  4. Milk or half and half can be used in place of heavy cream- more butter can be added for extra richness
  5. Cocanut milk can substitute for heavy cream or milk to make this recipe vegan friendly (using olive oil instead of butter, of course), whisk together 1 can of coconut milk (13.5 oz) and 1 TBS flour and add to soup, simmering an additional 10 minutes (after blending) to thicken the soup and cook the flour.
This soup can be served hot or cold and lends itself well to adapting to your tastes try adding curry powder, ginger, turmeric, cumin and coriander, maple syrup or honey, or even pumpkin spice. Add oven roasted pumpkin seeds for a tasty garnish.
Keyword pumpkin

The Pumpkin Spice Latte

When someone says pumpkin spice season, your thoughts probably immediately go to a certain coffee giant’s seasonal latte. I know mine do. Said giant was kind enough to provide their exact recipe online, I’ll include it here. I’ve also included an alternate version for anyone, like me, that doesn’t enjoy pumpkin in their coffee.

Pumpkin Spice Latte

Everyone's favorite latte
Prep Time 5 minutes
Cook Time 20 minutes
Course Drinks
Cuisine American


  • 1 Sauce Pan
  • Measuring Spoons
  • 1 Spoon


  • 1 cup Whole Milk
  • 1 oz Brewed Espresso
  • 3 Tbsp Pumpkin spice syrup
  • ½ cup whipped cream
  • 1 pinch pumpkin spice optional garnish

Pumpkin Spice Syrup

  • 1 ½ cup sugar
  • 1 ½ cup water
  • 6 cinnamon sticks
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 2 tsp ground nutmeg
  • 4 Tbsp pumpkin puree


  • Combine sugar and water in saucepan and bring to a simmer.
    1 1/2 cup sugar, 1 1/2 cup water
  • Once sugar is dissolved, add cinnamon sticks, ground cloves, ginger, nutmeg and pumpkin purée, and let simmer for 20 minutes.
    6 cinnamon sticks, 1 tsp ground cloves, 1 tsp ground ginger, 2 tsp ground nutmeg, 4 Tbsp pumpkin puree
  • Remove from heat and immediately strain through cheesecloth.
    Makes enough syrup for 8 beverages. Keeps up to 7 days in the fridge.

Pumpkin Spice Latte

  • Heat and froth milk
    1 cup Whole Milk
  • Brew espresso
    1 oz Brewed Espresso
  • Place Pumpkin Spice Syrup into a mug, followed by hot espresso. Stir together.
    3 Tbsp Pumpkin spice syrup
  • Fill mug with heated frothed milk until ¾ full, then top with whipped cream.
    1/2 cup whipped cream
  • Sprinkle with pumpkin pie spice!
    1 pinch pumpkin spice


  1. You can use brewed espresso, pods, instant, or substitute a very strong coffee for this recipe
  2. If you do not have a frother you have several options- heat the milk and you can whisk vigorously, use and immersion blender, use a blender, use an electric mixer, put in a jar with lid and shake (please use oven mitts or pot holders, the milk is hot).  Or if you don’t really care about froth, just heat the milk and skip frothing
  3. You can substitute any milk alternative or lower fat milk for the whole milk
  4. If you don’t have a cheesecloth you can pour the syrup through a fine mesh strainer, or just pick out the cinnamon sticks and skip straining all together
Keyword Coffee, pumpkin

Pumpkin Spice Latte (without Pumpkin)

The classic fall latte without pumpkin
Cook Time 10 minutes
Course Drinks
Cuisine American


  • 1 Sauce Pan
  • 1 Spoon
  • Measuring Spoons


  • 1 cup strong brewed coffee
  • ½ cup whole milk heated and frothed
  • 1 tsp pumpkin spice
  • 2 Tbsp sweetened condensed milk
  • ½ cup whipped cream optional
  • 1 pinch nutmeg optional


  • Brew a strong cup of coffee and pour into a mug.
    1 cup strong brewed coffee
  • In a small saucepan, heat the milk over low to medium heat until hot. Froth the milk
    1/2 cup whole milk
  • Combine sweetened condensed milk and pumpkins spice then add to coffee and stir.
    1 tsp pumpkin spice, 1/2 cup whipped cream
  • Add frothed milk to the coffee.
  • Garnish with whipped cream and nutmeg
    2 Tbsp sweetened condensed milk, 1 pinch nutmeg
  • Enjoy!


  1.  Any kind of coffee can be used, as long as it’s strong.  
  2.  If you use espresso brew 1 oz of  brewed espresso and increase the milk to 1 cup
  3.  Any non-dairy milk, or any fat content milk can be substituted for the whole milk
  4.  If you do not have a frother the milk can be frothed with a blender, a mixer, an immersion blender, by hand with a whisk, or in a jar with a tight fitting lid (please use oven mitts, the milk is hot).  The frothing can also be skipped and you can just add the heated milk to your coffee.
  5.  If you don’t want to use sweetened condensed milk you can make a simple syrup (2 Tbsp hot water, 2 Tbsp sugar) and add your pumpkin spice to that.  Make sure the sugar is completely dissolved
  6.  Feel free to add more or less pumpkin spice to cater to your tastes, making your own is a great option too!
Keyword Coffee, pumpkin spice

Pumpkin Bread

Pumpkin bread is a delicious, moist and dense bread, with all the flavors of pumpkin pie, it’s great warmed with butter. If you are having a cheat day, and have a sweet tooth, I recommend drizzling the warm bread with cream cheese frosting.

Pumpkin Bread

Delicious dense, moist bread that is perfect for fall
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 24


  • 2 mixing bowls
  • Measuring Spoons
  • measuring cups
  • 2 9×5 inch loaf pans


  • 1 can pumpkin puree 15oz can
  • 4 large eggs
  • cup water
  • 1 cup vegetable oil
  • 3 cup white sugar
  • 3 ½ cup all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger


  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease and flour two 9×5-inch loaf pans.
  • Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
    3 1/2 cup all-purpose flour, 2 tsp baking soda, 1 1/2 tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground ginger
  • Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.
    1 can pumpkin puree, 4 large eggs, 2/3 cup water, 1 cup vegetable oil, 3 cup white sugar
  • Stir flour mixture into pumpkin mixture until just blended.
  • Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.


  1. This recipe can be divided in half to make just one loaf.  The pumpkin puree can be frozen in an airtight ziplock bag for later use.
  2. 1 cup of melted butter can be used to substitute for vegetable oil to make the bread richer
  3. You can customize this bread with mix-ins like nuts, seeds, or even fresh fruit.  Lightly coat any mix-ins in flour before adding to the batter so they don’t sink to the bottom.  Apple pieces would be an excellent addition to this recipe.  Note: adding anything might affect bake time, so make sure to check the loaves in multiple spots for doneness.
Keyword bread, Dessert Bread, pumpkin, pumpkin spice

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