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Pumpkin Spice: Love it or leave it
Some Kinda Good
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Pumpkin Spice Pie is made using pumpkin spice syrup and pumpkin pie spice reinforcing the ultimate flavor of fall. - photo by Photo by REBEKAH FAULK LINGENFELSER/special

October is here and that can only mean one thing: Pumpkin Spice season is in full bloom! There are two camps of people when it comes to this autumn phenomenon, those who love it and those who don’t. The coffee conglomerate, Starbucks, may be able to take the credit for this crazed movement, as so many years ago they introduced the infamous and limited-edition, seasonal pumpkin spice latte. Every year around the end of August, Starbucks announces when the popular coffee concoction will be available again, and all those on the pumpkin spice train fall in line (literally). 

I must admit, during the first week of September when the pumpkin spice latte was released, I was happily and unabashedly sipping one, riding along in my Suburban pre-Labor Day with temperatures still reaching 100 degrees. This year marks the 15th year Starbucks has had the popular drink on the menu.

Today, so many brands have launched their own pumpkin spice products, far beyond coffee. I read an article recently that said sales for pumpkin-flavored products reached $488.7 million in the past year, which was up 15.5 percent from the previous year, according to the latest Nielsen data! This year’s top pumpkin spice inspired food products include everything from bagels, ice cream and coffee creamer to cereal. I keep a large container of pumpkin spice creamer in my fridge throughout the fall. I embrace everything that is pumpkin spice, however basic pop culture tries to label it. 

It seems no matter what your brand, everyone wants a piece of the pumpkin spice pie. My Aunt posted a photo on Facebook recently of a builders supply store in Griffin Georgia whose outdoor sign read, “Try our new pumpkin spice 2x4’s.” Too funny and what a way to capitalize on such a trending and timely topic. Well played.

Speaking of pumpkin spice pie, I make one every fall, but instead of topping it with regular sweetened whipped cream, I make a buttermilk whipped cream. The buttermilk gives the cream a bit of a tang, and adds a little something extra. Sweet and creamy, the pie itself is mouthwatering served warm or cold. Enjoy a slice with a cup of hot coffee and a good friend. Add this dessert to your Thanksgiving table or autumn baking list and your entire home will beckon the changing leaves.   


Pumpkin Spice Pie with Buttermilk Whipped Cream


  • 1 (15-ounce) can pumpkin
  • 1 cup buttermilk
  • 1/2 cup of pumpkin spice syrup
  • 1/3 cup heavy whipping cream
  • 1/2 cup sugar
  • 2 large eggs
  • 2 egg yolks
  • 2 tablespoons butter, melted
  • 1 teaspoon (or more to taste) pumpkin pie spice
  • One 9-inch store-bought frozen pie crust 


Directions

Preheat oven to 325 degrees. In a large bowl, whisk together pumpkin and next eight ingredients. Roll thawed pie crust over 9-inch pie plate, crimping edges with a fork. Pour mixture into prepared crust. Bake for 1 hour and 25 to 30 minutes or until center is set and a wooden toothpick inserted in center comes out clean. Let cool for 1 hour before serving.


Buttermilk Whipped Cream

(Makes about two cups)

  • 1 cup heavy whipping cream
  • 1/4 cup buttermilk
  • 3 tablespoons firmly packed brown sugar
  • 1 teaspoon good pure vanilla extract
  • 1/4 teaspoon ground cinnamon


Directions

In a large bowl, beat cream with a mixer at high-speed until soft peaks form. Add all remaining ingredients, and beat until stiff peaks form. Plop a big dollop on top of a slice of pie. Garnish with a dash of cinnamon or pumpkin pie spice. Enjoy!



Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features local, in-season recipes with Southern coastal influences. A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. Like Some Kinda Good on Facebook, follow @SKGFoodBlog on Twitter and Instagram or visit RebekahLingenfelser.com.