The pumpkin pie spice train starts rolling into fall

As we reach the end of summer and return to our standard schedules of school and workday responsibilities, I thought it might be interesting to take a look at some of the popular food trends that mark the beginning of autumn. Of course, the most obvious of these is led by the Seattle-based coffee purveyor that popularized beverages flavored with pumpkin pie spice.

Some people are ardent fans of the seasoning blend that combines cinnamon, ginger, nutmeg, cloves and allspice (see photo). There is no pumpkin in the mixture; its name comes from its use in flavoring pumpkin pies. According to Psychology Today, the obsession may be the result of both its scarcity (only available during the fall) and the feelings of nostalgia people experience from the taste and aroma.

If you look at the individual ingredients, there may be some scientific evidence to support the positive reactions. For example, cinnamon is a natural aphrodisiac, known to relax muscles and increase sexual interest, long used in Ayurvedic medicine. Nutmeg has been shown to have antidepressant effects on the levels of neurotransmitters in our brains. Perhaps these are a few reasons why it’s so popular.

The notion of scarcity is another factor that leads to the popularity of pumpkin pie spice. We have all experienced the pull of an advertisement that touts “limited supplies” or “only available for a short time.” If something is so desirable that you might not have the opportunity to experience it, human nature drives that fear of missing out. The latter may also explain why speciality pumpkin pie spice mugs often sell out year after year.

Another factor is the change of season, from an often-hectic summer to a more staid autumn structure. And, once we turn the calendar page to September, we begin to consider the holiday schedule ahead – from Halloween to Thanksgiving and then to the December array of cultural and religious celebrations. Of course, all this is happening as we watch the trees begin to change color from green to gold and rich reds.

Now that we know why we may want to indulge in a food flavored with pumpkin pie spice, what options are out there beyond the latte? The first recipe is for the spice blend itself. This will keep in your spice cabinet for months if tightly sealed. The syrup will last about two weeks under refrigeration, although once you taste it, the supply may vanish more swiftly.

I’ve included two savory recipes that feature pumpkin pie spice. Hummus is a likely candidate to incorporate both pumpkin and the signature blend for a subtle change in its flavor profile. The chili recipe calls for chunks of turkey tenderloin, but you can replace it with chicken or ground beef for an equally delicious variation. Here’s to pumpkin pie spice!

Combine all ingredients in a small saucepan over medium heat. Stir continually until mixture thickens and sugars dissolve completely, about 5 minutes. Allow to cool completely; transfer to a resealable container and store in the refrigerator. Serve over pancakes, waffles or ice cream; stir into oatmeal or coffee. Yield: 1 1/2 C.

Preheat oven to 375 F. Peel and smash the garlic cloves. Place garlic and olive oil in a small ramekin. Bake until the garlic is golden but not browned, about 15 minutes. Scoop out garlic with a slotted spoon, retaining oil. Place garlic in a blender or food processor with 2 T of reserved oil; add remaining ingredients and process until smooth, adding more oil if needed. Spoon into a serving bowl and drizzle with remaining oil. Refrigerate for at least 2 hours. Adjust seasonings with salt, to taste. Serve with warmed pita bread. Yield: 2 cups.

Heat olive oil in a skillet over medium. Cut turkey into 1-inch cubes; sauté until lightly browned. Remove to the bowl of a slow cooker. Chop onion and bell pepper; add to the skillet and cook until softened. Peel and mince the garlic; add to the skillet and cook for a minute. Transfer vegetables to the slow cooker. Drain the beans and add to the slow cooker. Add pumpkin and tomatoes to the slow cooker. Stir in broth and seasonings. Cook on low for 5 hours. Serve garnished with avocado chunks, if desired. Yield: 8 servings.