When a Miami Herald food writer starts talking about how pumpkin spices are everywhere, I have to think hard just to get beyond the idea that there are pumpkins in Florida. Silly, I know. They import them. We have them growing in huge fields down the road.
It has me thinking autumn and those jars of nutmeg, cinnamon and pie-spice mixes on my shelves in the kitchen. Time to put them use!
PUMPKIN SPICE WHIPPED CREAM
1 cup heavy cream
1/4 cup powdered sugar, or to taste
1/2 teaspoon pumpkin pie spice extract*
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Beat the cream to the soft peak stage, then add the remaining ingredients and beat on high until stiff peaks form. Keep refrigerated. Makes 2 cups whipped cream.
*This is a new extract from McCormick.
Per tablespoon: 30 calories, 3 grams fat, 10 mg cholesterol, 1 gram carbohydrates, 3 mg sodium.
PUMPKIN SPICE PULL-APART BREAD
1 can (16.3 ounces) Pillsbury Grands Flaky Layers refrigerated honey butter biscuits (8 biscuits)
3/4 cup canned pumpkin pie mix (not plain pumpkin)
2 tablespoons butter, melted
1/3 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
Heat oven to 350 degrees. Spray 9-by-5-inch loaf pan with cooking spray.
Separate dough into 8 biscuits. Separate each biscuit into two layers, to make total of 16 thin biscuits.
Spread pumpkin pie mix on top of each. Top each with melted butter. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice; sprinkle over each.
Stack biscuits in four piles of four biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
Bake 40 to 45 minutes, or until loaf is deep golden brown and center is baked through.
Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/2 teaspoon pumpkin pie spice. Drizzle over loaf. Serve warm.
Tip: Assemble the loaf as directed in recipe up to a day in advance. Cover with plastic wrap, and store in refrigerator until ready to bake. Bake as directed in recipe.
Makes 8 servings, each with 330 calories, 10 grams fat, 20 mg cholesterol, 560 mg sodium, 55 grams carbohydrates, 1 gram fiber, 4 grams protein. Exchanges: 2 starch, 1 1/2 other carbohydrate, 2 fat. Carbohydrate choice: 3 1/2.
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