An autumn range does not mean starting every recipe from scratch. A blend of cinnamon, ginger, nutmeg and cloves can give several products a consistent flavour, from sponges and creams to ganache, pralines and drinks.
The key is to adjust the amount of spice for each component. A sponge, a cream and a chocolate component will each need a different level of seasoning.
What is Pumpkin Spice?
Pumpkin Spice, also known as pumpkin pie spice, comes from the American tradition of pumpkin pie. It is a blend of warming spices, usually cinnamon, ginger, nutmeg and cloves. The blend itself does not contain pumpkin. It pairs well with pumpkin, chocolate, caramel, coffee, fruit and nuts.
In a pastry kitchen, use it as a starting point for developing a flavour profile. Do not add the same amount to every product.
Base spice blend
Ingredients for 20 g of spice blend:
- 9 g ground cinnamon
- 4.5 g ground ginger
- 4.5 g ground nutmeg
- 2 g ground cloves
Mix the spices together and transfer them to a labelled, airtight container. Before making a larger batch, test the blend in the finished product. The same quantity can produce a different result in a baked sponge, a cream or a chocolate component.
For a milder flavour, increase the proportion of cinnamon. More ginger or cloves will give the blend a stronger, warmer profile. You can add cardamom, vanilla or dried orange zest as a separately recorded variation. Record the amended recipe so that each batch has a consistent flavour.
The spices should enhance the main flavour of the dessert, not mask the pumpkin, chocolate, fruit or caramel. Assess the final quantity in the finished product, at serving temperature.
Using Pumpkin Spice in pastry
Cakes and sponges
The blend works well in pumpkin sponges, butter cakes, shortcrust bases, financiers and madeleines. Mix the spices with the dry ingredients before adding them to the batter. This helps distribute the blend evenly. Assess the bake once it has cooled, as the spice aroma changes during baking and cooling.
Pumpkin and oil help keep a sponge moist, while brown sugar, butter and nuts complement the warming spices. In a layered dessert, you do not need to add the blend to every component. A spiced sponge with a milder mousse or crémeux is often enough.
Delicate creams and chocolate components
Ground spices can leave particles in a delicate cream or chocolate component. For a smooth finish, infuse the spices into warm cream, then strain it before combining it with the other ingredients.
White and milk chocolate soften the sharper notes of ginger and cloves. White chocolate ganache works well in pralines, tartlets and macarons. Milk chocolate mousse pairs well with caramel, nuts, apple and pear. Do not automatically use the sponge dosage in a cream. Record the result in the recipe specification and assess the flavour after chilling or defrosting.
Spiced syrup for soaking and drinks
Ingredients:
- 200 ml water
- 200 g sugar
- 5 g Pumpkin Spice blend
- 8 g Dreidoppel Pastarom Vanilla Paste, code 67310
- Heat the water and sugar until the sugar has fully dissolved.
- Add the Pumpkin Spice blend and vanilla paste. Mix well, then complete the syrup preparation in line with the process used in your pastry kitchen.
- Once cool, strain the syrup through a fine sieve. Ground spices do not dissolve completely, so a small amount of sediment may remain.
Use the syrup to soak sponges or flavour coffee and dessert drinks. It also works well with chocolate, caramel and nuts. Keep syrup made without preservatives refrigerated. Label it with the production date and follow the shelf life set by your pastry kitchen.
Adding pumpkin purée changes the syrup’s consistency, water content and shelf life. This variation needs a separate recipe.
Building a dessert: the Flying Bat individual dessert
In the Flying Bat individual dessert, Pumpkin Spice is added only to the moist pumpkin sponge. The other components complete the flavour profile:
- Pumpkin and passion fruit crémeux adds acidity and fresh fruit flavour.
- A mousse made with 34% Barima Artisanal milk chocolate and vanilla softens the warming spices.
- Pumpkin and mango gel reinforces the fruity notes.
- Shortcrust pastry adds crunch.
The spice blend does not need to dominate the whole dessert. Add it to one clearly flavoured component and build the other elements around it.
Click here to discover the recipe Flying Bat monoportion.
Balancing Pumpkin Spice in desserts
Give each component a clear role. They do not all need to repeat the same flavour.
- Milk and white chocolate – soften the warming spices and work well in mousses, ganache and pralines.
- Mango, passion fruit and orange – add freshness and acidity. Use them in a gel, crémeux or compote.
- Caramel – brings out toasted notes and works well in tartlets, éclairs and chocolate desserts. A little salt helps balance the sweetness.
- Nuts – add flavour and texture. Use toasted nuts, croquant, praline paste or a crisp pastry base. Nut paste on its own will not add crunch.
- Apples, pears and plums – suit autumn desserts. Use them as a gel, compote or caramelised fruit.
One blend across several seasonal products
The same blend can be used in a sponge, praline ganache, éclair filling and syrup. This gives the autumn range a consistent flavour profile. Each product should still have its own recorded dosage.
You can vary the appearance of the desserts without changing the recipe. Orange or caramel velvet spray and a pumpkin or leaf decoration work throughout autumn. The Barbara Decor Bat decoration lets you use the same flavour combination in a shorter Halloween collection and helps keep each batch looking consistent.
Pumpkin Spice in practice: frequently asked questions (FAQ)
Does Pumpkin Spice contain pumpkin?
No. Pumpkin Spice is a blend of ground warming spices, mainly cinnamon, ginger, nutmeg and cloves. Pumpkin can be an ingredient in a dessert or drink, but it is not part of the spice blend itself.
Is Pumpkin Spice made up of warming spices only?
Warming spices form the base of Pumpkin Spice. You can add vanilla, cardamom or orange zest and adjust the proportions to suit a particular recipe.
Does Pumpkin Spice only work with pumpkin?
No. Pumpkin Spice also pairs well with milk and white chocolate, caramel, coffee, nuts, apples, pears and plums. It also works with mango and passion fruit, which bring freshness to a dessert.
How can Pumpkin Spice be used in professional pastry?
Use the blend in sponges, butter cakes, creams, mousses, ganache, pralines, ice cream, syrups and seasonal desserts. Set the dosage for the full flavour profile. Our Flying Bat Dessert is one example of how to use the blend.
