Pumpkin Spice: Occasionally Nice
Bypass the food-marketing juggernaut with your own homemade, taste-of-fall treats.
I’ll pass on the “limited edition” pumpkin-spice Twinkies. I’ll also be steering clear of pumpkin-spice Goldfish crackers, pumpkin-spice Spam, and, most certainly, pumpkin-spice Cup Noodles, which the ramen’s manufacturer, Nissin, suggests I try topped with a little whipped cream.
But in this season when food conglomerates are trying to trick our taste buds into craving “coziness” in whatever crazy pumpkin-spiced forms they can come up with, even I am looking for a little taste of autumn. I want homemade ways to do it, though, and ones that circumvent the hype.
That’s why this week, I offer a deluxe pumpkin crumb-cake recipe perfect for young cooks. And, in case you can’t get enough of that signature taste, I throw in a quick batch of pumpkin-spiced whipped cream—not for your noodles, I hope, but for slathering all over something like a slice of your favorite Thanksgiving pie.
And, some big news:
Announcing my new free online monthly cooking-with-kids classes just for subscribers! First up is Cooking with Cranberries this Sunday, Nov. 13th, from 3 to 4 p.m. PST. Subscribe today to make sure you’ll receive all the details I’ll be posting in a special pre-class edition of the newsletter this Thursday.
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