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A Defense of Pumpkin Flavored Foods

Fall is upon us. This means the store shelves and restaurant menus and my belly are filled with delicious things flavored with pumpkin. Delicious, delicious pumpkin.

There are some, poor, unfortunate souls who do not believe in the power of the sweet, dreamy, orange magic of the pumpkin. I would weep for them, but it only means more pumpkin for me.

Sure, pumpkin coffee is stretching it a little. And pumpkin and chocolate shouldn’t be put together. But pumpkin beer? Pumpkin bread/doughnuts/pancakes/cheesecake/cake cake? Yes, please.

Tiny lego men carving a friendly face into a pumpkin.
Future pancake.

photo credit: kennymatic via photopin cc

I mean, look at this. It’s pumpkin bread pudding topped with cinnamon ice cream.

pumpkin bread pudding with cinnamon ice cream

photo credit: ulterior epicure via photopin cc

Recipe on Ulterior Epicure.

Or this one, with a bourbon vanilla sauce?

Pumpkin bread pudding with vanilla bourbon sauce in white ramikins

photo credit: esimpraim via photopin cc

Who could say no to a warm slice of pumpkin bread?

Pumpkin bread

What about you, readers? Are you team pumpkin?

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By [E] Selena MacIntosh*

Selena MacIntosh is the owner and editor of Persephone Magazine. She also fixes it when it breaks. She is fueled by Diet Coke, coffee with a lot of cream in it, and cat hair.

8 replies on “A Defense of Pumpkin Flavored Foods”

I like pumpkin in pumpkin shape. The Starbucks over here has a pumpkin spice latte something “Tastes like Autumn!” and I don’t know how long I can keep from sating my curiosity.

My father made pumpkin pie once and we were disappointed by the lack of taste, but that depends on the pumpkin as well, of course.

I have a pumpkin soup recipe that also uses copious amounts of cider. It tastes like Fall is having a smooth, silky party in your mouth.

I understand, I really do. I think many seasonal flavors are kinda gross. (Such as the holiday peppermint explosion. It all tastes like dentists and cleaner to me.)

I’ve found one pumpkin bread recipe is just about as good as another, usually the only variations are in combinations and amount of spices. I like to add a pinch of cardamom, if I have it, and I tend to cut back on nutmeg, I’m not crazy about it. Replacing part of the refined sugar with brown sugar adds some interest, as does replacing some of the liquid/sweetener with vanilla or honey yogurt. (A trick I learned from QoB in our comments. I know things. I read Persephone Magazine.)

This recipe is a good starter – http://www.epicurious.com/recipes/food/views/Pumpkin-Bread-367512

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