Welcome the spirit of fall with sweet treats featuring our limited edition Tablespoon Pumpkin Spice black tea concentrate.
PUMPKIN SPICE LASSI
Ingredients:
1/2 cup plain yogurt
1/2 cup milk or milk alternative
1-1/2 Tbsp Tablespoon Pumpkin Spice
Instructions:
Combine ingredients and blend on high for 1 minute, or until mixture is smooth and creamy.
DIRTY PUMPKIN SPICE LATTE
Add 1 Tbsp Tablespoon Pumpkin Spice to one shot of espresso and 7 oz of steamed milk or milk alternative.
PUMPKIN SPICE MERINGUE COOKIES
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Additional time: 4 hours
Total time: 5 hours 35 minutes
Servings: 50-60 small cookies
Ingredients:
4 large egg whites, room temperature
1 Tbsp white vinegar
1 tsp cornstarch
1-1/2 Tbsp Tablespoon Pumpkin Spice
1 cup granulated sugar
Instructions:
1. Preheat oven to 200°F. Line baking sheets with parchment paper and set aside.
2. Using an electric mixer, whisk egg whites in a clean and dry mixing bowl, for 30 seconds until frothy.
3. Add in vinegar, cornstarch, and Tablespoon Pumpkin Spice. Beat on high while slowly adding in the sugar. Continue beating for 4-6 minutes until still peaks form.
4. Spoon meringue into a large pastry bag with a tip of your choice. Pipe onto parchment lined baking sheets.
(The meringues will not spread, so they can be placed close together1/2” apart on the baking sheet.
5. Bake in 200°F oven for 80 minutes. Turn oven off and allow meringues to set at least 4 hours. (DO NOT
OPEN OVEN DOOR.)
6. Once set, remove from parchment paper and enjoy. Store at room temperature in an airtight container.
PUMPKIN SPICE BURNT BASQUE CHEESECAKE
Prep time: 10 minutes
Cook time: 65 minutes
Total time: 90 minutes (plus cooling time)
Servings: 8-10 servings
Ingredients:
8 oz cream cheese, room temperature
3/4 cup sugar
3 large eggs
5 Tbsp heavy cream
3 Tbsp Tablespoon Pumpkin Spice
1/4 tsp salt
3 Tbsp all-purpose flour
Instructions:
1. With baking rack in the middle of oven, preheat to 400°F. Line a round 6” pan with 2 overlapping sheets of
parchment paper, making sure parchment comes at least 2” above top of pan on all sides. (You’ll need to
scrunch and pleat the parchment which creates the signature rustic sides.)
2. Using an electric mixer, beat the cream cheese and sugar in a large bowl with the paddle attachment on
medium-low speed. Scrape down sides of the bowl with a spatula, and beat until very smooth for about 2
minutes or until sugar has fully dissolved.
3. Increase speed to medium and add in one egg one at a time, beating for about 15 seconds, until each egg is
incorporated.
4. Scrape down sides of bowl. Add in the heavy cream, salt and Tablespoon Pumpkin Spice. Beat on mediumlow until combined, about 30 seconds.
5. Turn off mixer. Using a fine-mesh sieve, sift the all-purpose flour evenly over cream cheese mixture. Beat on
low speed for about 15 seconds, until incorporated. Scrape down sides of the bowl again and continue to
beat until batter is very smooth and silky, about 10 seconds.
6. Pour batter into prepared pan. Bake for 60–65 minutes until cheesecake is a dark golden brown on top.
7. Let cool slightly, then unmold and let cool. (It is normal for the cake to collapse as it cools). Carefully peel
away parchment and serve at room temperature. Store leftovers in a airtight container in the refrigerator.
PUMPKIN SPICE MARSHMALLOWS
Prep time: 25 minutes
Additional time: 4 hours
Total time: 4 hours 25 minutes
Servings: 30 large marshmallows
Ingredients:
1/2 cup water, divided
3 envelopes (.25 ounces each) unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
2 Tbsp Tablespoon Pumpkin Spice
1/4 cup cornstarch
1/4 cup confectioners’ sugar
Instructions:
1. In the bowl of an electric mixer with whisk attachment, place in 1/4 cup of water and sprinkle gelatin on top.
2. While gelatin is blooming, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture
to a boil over medium heat, and continue boiling for 2-3 minutes.
3. If you have a candy thermometer, cook the sugar syrup until the temperature reaches 240°F, then remove
from heat. If you do not have a thermometer, check for doneness every few minutes by dropping a small
spoon of the syrup into a smalll bowl of cold water. Once you can form a firm ball shape with the syrup
using your fingers, remove from heat.
4. Slowly pour the hot sugar mixture down the sides of the of the bowl into the gelatin mixture while beating
on low with an electric mixer. Add in the Tablespoon Pumpkin Spice and continue beating on medium-high
for about 10-12 minutes, until the mixture is fluffy with stiff peaks, 3 times more than the initial volume.
5. While the marshmallow base is whisking, prepare a 9 x 9 inch pan with nonstick cooking spray or line with
parchment paper.
6. Pour the marshmallow mixture into the prepared baking dish, using an oiled spatula to smooth the top.
7. Cover the marshmallow with oiled plastic wrap.
8. Allow the marshmallow to rest for at least 4 hours.
9. Using an oiled kitchen knife or scissors, cut the marshmallow candy into 1-inch squares. Mix together
cornstarch and confectioners’ sugar in a shallow dish. Lightly dust all sides of the the marshmallows in the
cornstarch-sugar mixture and store in an airtight container.
