Full Recipe
Author
Arielle Johnson |
Description
"Pumpkin Spice 2.0 is my update to nice, sweet, pumpkin pie spice—which is usually a blend of cinnamon, nutmeg, cloves, ginger, and allspice. I spend a lot of time pondering things like “how would this familiar mixture taste as a backdrop to something like….grains of paradise?” The answer, in this case: really good. Along with those I also incorporated cardamom because I love cardamom, and Burlap & Barrel's is amazing. (All the spices in this blend are amazing; it makes me a little giddy)."This recipe makes a less sweet, very fragrant and earthy-spiced, somewhat spicy pumpkin custard, which goes well with a flaky and well-browned pie crust. I don't have much to say about pie crust that hasn't already been said, much better, by others. So use the Joy of Cooking or your favorite version here.Heavy cream has a lot of fat in it, which makes it a giant sponge for flavors. Steeping the spices in the cream before mixing with the other less-fatty ingredients pulls the spice flavors more effectively into the mix, like an enveloping blanket of flavors."Adapted from Flavorama: A Guide to Unlocking the Art and Science of Flavor ©2024 by Arielle Johnson
