How much Pumpkin is too much Pumpkin?
By: John P. Napolitano, CFP®, CPA, PFS, MST, RLP®
One of the benefits of autumn is the harvest. For those who grow veggies, you’re now at the point where you can’t even give them away fast enough. I’ve been harvesting hot peppers for since early August – and soon will blend a bunch into the world’s best hot pepper relish.
The fall harvest crop of the decade has to be pumpkins. Have you ever heard so much advertising and hype for pumpkin spice? It is in coffee, convenience stores, beer, muffins, cakes, soups, pasta….
For a guy who used to think that Thanksgiving was there only to accommodate my pumpkin pie fetish – even I’m wondering if we are overdoing it a bit. Needless to say, as the hype for pumpkin spiced things has heated up, I’ve had to try them. Most times, I am sorely disappointed in the flavor. It frequently tastes like a bunch of chemicals thrown into something to make it taste like pumpkin spice.
So I learned how to make my own pumpkin spice. Frankly, it is so simple and tasty, that I get to enjoy it year round, especially in coffee.
The recipe is simple. All you really need is three spices. Allspice, Cinnamon and nutmeg. Sprinkle a pinch of each on the coffee grounds before brewing and you’ll never buy that fake syrupy taste that most coffee purveyors pass off as pumpkin spice. If you want to jazz it up a bit more, consider a smaller pinch of Orange Peel and minced cloves to make it a bit spicier.
If anyone has their own favorite pumpkin recipe, we would welcome your culinary insight… and won’t turn down a taste if you happen to bring some with you the next time you visit the office.