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Beyond Pumpkin Spice: 3 Unexpected Ways to Use Pumpkin Spice

Pumpkin Spice recipes you can use this fall

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Pumpkin Spice White Russian
McCormick

Pumpkin spice “season” is often associated with pumpkin-flavored coffees, candies, and baked goods — but you’d be surprised just how many hidden uses for this autumn spice blend there are. Made with cinnamon, ginger, nutmeg, allspice, and a dash of cloves, these spices are called “warm spices” because their rich, sweet, earthy flavor creates a cozy, comforting feeling. Together, they can be used to elevate many dishes – from savory dips to hummus to even seasoning meats and adding to side dishes like mac and cheese.

This fall, I was surprised to find these three unique recipes that use pumpkin pie spice in a totally new way. From pepperoni pizza to buffalo pumpkin spice wings, these new recipes might just make you fall in love with pumpkin spice season all over again.

Pumpkin Pie Spice White Russian

Pumpkin Spice White Russian
McCormick

“When seasoning wings with pumpkin spice seasoning, either before or after roasting/frying and before dressing them in the buffalo sauce, you’re adding an earthy note directly to the chicken itself, making it a hint sweeter,” Chef Hadar shares. “The sweetness emphasizes the buttery notes in the Buffalo sauce and actually creates an irresistible bite.”

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“PPS both balances the heat AND adds a layer of complexity to Buffalo wings: by using the spice, you add a layer of earthiness, and even though the blend does not contain sure, it does increase the perception of sweetness: spices like cinnamon and ginger in the blend are considered “warm spices” that give us the feeling of sweetness, and sweetness is known to tame heat perception in our moth: that’s why many times people who may not like heat on its own do like dishes that are “swicy”, she shares.

Ingredients

  • 2 tablespoons heavy cream
  • 1/2 teaspoon McCormick® Pure Pumpkin Pie Spice Blend Extract
  • 1/4 cup coffee liqueur
  • 2 tablespoons vodka

Method

  1. Mix heavy cream and pumpkin pie spice blend extract.
  2. Add coffee liqueur and vodka to an ice-filled beverage glass; stir gently.
  3. Pour cream mixture over the top. Serve immediately.

“Spices love being “hydrated” before use – to have time to develop flavors and take off some of the sharp flavor edges,” says McCormick culinary expert, Chef Hadar. As McCormick’s Executive Chef for the North America Consumer Business, Hadar is passionate about connecting the dots between people and food, and about helping shape the blueprint for the future of flavor. Hadar is a plant-forward advocate and an eternal student of all things culinary.

“In a White Russian, the best way to do it is to steep the spice with the cream: mix it well and warm it up in the microwave, 10-15 seconds, then let it cool back to room or fridge temp. Experiment with quantities to get the best result. Garnish the cocktail with a sprinkle of extra spice, or rim the glass with a mix of sugar and the spice blend, she shares.

For other cocktails, Hadar shares that creating a spiced Simple Syrup is the way to go. That way, the spice comes with the appeal of the sweetness, and you can adjust the intensity as you go.

Pumpkin Spice Pepperoni Pizza

Pumpkin spice pizza
McCormick

Ok, I have to admit. I am a huge autumn flavor fan and pumpkin spice fan, and this is the first time I’ve ever seen pumpkin spice on a savory pizza. Sure, I could think of a dessert pizza that tastes like a pumpkin pie. But pumpkin spice on a pepperoni pizza is ambitious—and I love it. As Chef Hadar explains, the pumpkin spice blend works really well in savory applications like a pepperoni pizza by adding depth and a bit of an earthy note.

“It works really well in recipes that have a hint of sweetness – I love it with roasted sweet potatoes or roasted potatoes, on mac and cheese. On pizza, a sprinkle of PPS on the cheese can help round out the PPS and deliver a delicious flavor with a hint of sweetness,” she shares. “It works really well with the flavor of pepperoni! All that savoriness needs to be balanced out, and the combination of spices in PPS can really bring out the sweetness in the pepperoni.”

Ingredients

  • 1 pound (16 ounces) pizza dough, fresh or frozen, thawed
  • 1/3 cup pumpkin puree
  • 1 tablespoon olive oil
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon McCormick Pumpkin Pie Spice
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 15 to 20 pepperoni slices
  • 1/4 teaspoon McCormick Oregano Leaves
  • Frank’s RedHot Hot Honey Squeeze Hot Sauce

Method

  1. Preheat your oven to 450°F. Meanwhile, allow the pizza dough to come to room temperature.
  2. Turn dough out onto a lightly floured surface. Roll and stretch into a 14-inch circle. Transfer dough to a large baking sheet, reshaping as needed.
  3. Mix pumpkin puree, olive oil, garlic, and Pumpkin Pie Spice in a small bowl, adding salt and pepper to taste.
  4. Spoon pumpkin sauce mixture onto dough and spread evenly, leaving a 1-inch border for the crust. Sprinkle with mozzarella and Parmesan, then top with pepperoni. Sprinkle with oregano.
  5. Bake for 10 to 12 minutes, or until crust is golden brown and cheese is melted. Remove from oven and drizzle with RedHot Hot Honey Squeeze, to serve.

Cooking tips

  • You can also shape and assemble the pizza on a large sheet of parchment paper, then transfer the pizza, using the parchment as a vehicle, to the pizza stone.
  • You can also make it with a pizza stone, if preferred.

Buffalo Pumpkin Spice Wings

Pumpkin Spice Buffalo Wings
McCormick

Ingredients

  • 4 teaspoons Frank’s RedHot Original Seasoning Blend
  • 1 tablespoon brown sugar
  • 1 tablespoon McCormick Pumpkin Pie Spice
  • 1 1/2 teaspoons McCormick Onion Powder
  • 3/4 teaspoon McCormick Ground Mustard
  • 1/2 teaspoon McCormick Garlic Powder
  • 1 1/4 teaspoons salt
  • 2 pounds chicken wing pieces
  • 2 tablespoons pure maple syrup
  • 2 teaspoons cooking oil

Method

  1. Preheat your oven to 450°F. Place a wire rack on a large, shallow, foil-lined baking sheet. Spray with nonstick cooking spray.
  2. Mix RedHot Original Seasoning, brown sugar, spices, and salt in a small bowl. Place wings in a large bowl. Add oil and 1/2 of the seasoning mixture; toss to coat.
  3. Arrange wings in a single layer on a prepared wire rack.
  4. Bake for 40 minutes, or until the wings are cooked through and the skin is crispy, turning halfway through cooking.
  5. Mix the remaining seasoning mixture and maple syrup in a large bowl. Add hot cooked wings; toss to coat. Serve immediately.


Emily Caldwell
Emily Caldwell
Contributor
Emily is a Features Writer at The Manual, where she specializes in food, beverage, and travel content. She focuses on weaving… Read Full Bio
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