I know there are those who hate it. Who dread the day the calendar ticks over into autumn (or Fall, if you prefer), and the advertising for all things pumpkin spice hits you repeatedly in the face. If you are one of those, this post is not for you. But I have a fascination with pumpkin spice. Unfortunately, it’s just not A Thing(TM) in Australia. We don’t have the Fall Halloween Thanksgiving season like you get in the US, so even though we are quite partial to Halloween festivities, pumpkin pies and related just don’t happen as a natural course of the seasonal calendar.
But I love pumpkin. It’s delicious vegetable candy. Years ago, I was very excited when I heard about the existence of pumpkin pies. And then there was the advent of the Pumpkin Spice Latte. Pumpkin Ale? I’m so there. But this last one I haven’t been able to find locally, though I try every year.
I only occasionally make pumpkin pie, but I’ve been making pumpkin spice syrup for a few years now. Usually around this time of year when the aforementioned advertising and seasonal food posts kick in. The syrup is basically a flavoured simple syrup, and doesn’t take that long to make, even if you have to cook the pumpkin and make the pumpkin spice first. For the pumpkin, most recipes will refer you to canned, but again, that’s a rare imported product, and why bother with that when you can use fresh. I prefer the Kent or Jap pumpkin for it’s flavour, and when roasting, for its sweetness.
Segue, the other day I thought I’d try out a flat-lay pic for my Jamberry VIP group. When I saw the Pumpkin Spice and Faux Fox wraps in the catalogue last year, I knew I had to pick some up. But I only broke them out this year, and it seemed like an opportune time to make up a new batch of pumpkin spice syrup to complete the setup. The Pumpkin Spice wrap isn’t available this year, but the foxes are. Love them, so cute.
But now, the recipes: