Spiced pumpkin & coffee tarts

Spiced pumpkin & coffee tarts

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Wherever there’s love for something comforting – be it cheesy pop music, junk TV or nutritionally void food and drink – there’s usually disdain in equal measure elsewhere. This rule is definitely applicable to the trend of combining of coffee with anything fancier than milk and sugar.

Millions find comfort in large lattes cut with hazelnut syrups and topped with nutmeg or cinnamon, and all year round this habit endures without really bothering anybody. As we enter winter, however, it becomes highly intrusive, with the arrival of “pumpkin spice” – an opinion-splitting addition to the sickly-sweet big-chain latte family that, for a few weeks each year, enjoys a festive spotlight across the world of food and drink.

The combination of pumpkin and spices is of course well-loved outside of coffee. As the big chains rattle out their pumpkin spice lattes by the millions, more and more ideas for using the flavour are suggested, from room-freshening sprays to a special flavour of M&Ms. Another thing that takes place around this time of year in the States is Thanksgiving, which means the advent of pumpkin pie – something adored and far less controversial than the latte.

However, the element of coffee present in the pumpkin spice latte is something that I, in spite of myself, am actually okay with. It’s stronger and bolder than the traditional pie-based pumpkin spice combination, and it was for this reason that the idea of adding coffee to pumpkin spice in the form of a tart, as opposed to pumpkin spice to coffee in the form of latte, sprung.

After working on the recipe with Rozzie from the food team (who helped me develop this remarkable coffee cake too), the resulting tarts were an absolute delight – the flavour of coffee is subtle, but present enough to give the pumpkin a punch that the traditional spices alone don’t quite deliver. The addition of ground almonds to the pastry also brings the touch of delicate sweetness that is so loved in the pumpkin spice latte. I urge you to mix things up a bit by giving them a shot – especially if you’re celebrating Thanksgiving.

Nb. It’s vital you use a good coffee grinder or pestle and mortar for the coffee itself, or you’ll wind up with a gritty filling. A grinder that runs with blades won’t cut it here – you need one with good ceramic burr, which truly “grinds” the coffee as opposed to unevenly decimating it. We used the fantastic Hario Skerton hand grinder, which on its finest setting is just right for the mix (and with which I’ve rather fallen in love over the last few weeks, as it’s perfect for use at the office…if a little loud).

Coffee pumpkin spice tarts recipe

Makes 14-16 tarts

Spice mix:

  • 4 tsp ground cinnamon
  • 4 tsp ground nutmeg
  • 4 tsp ground ginger
  • 3 tsp ground allspice

This makes more than is needed for one batch – store in an airtight jar container.


  • 200g plain flour
  • 125g extra cold unsalted butter cut in to cubes
  • 50g icing sugar
  • 50g ground almonds
  • 1 large free range egg


  • 1 x 425g tin pumpkin puree or 425g of cooked pumpkin/squash pureed or mashed.
  • 100g dark brown soft sugar
  • 2 eggs
  • 4 tbsp plain flour
  • 1 tbsp spice mix
  • 1 tbsp powder-fine ground coffee

Rub the butter into the flour with your fingertips until it resembled breadcrumbs, and then fold in the icing sugar and ground almonds. Make a well in the middle of your mix, crack in the egg, and bring together to form a dough. Loosen with a splash of milk if necessary. Alternatively, you can blitz all the pastry ingredients in a food processor until combined. Wrap the pasty in cling film and refrigerate for an hour.

Pre-heat the oven to 180°C/350°F and grease a muffin tray thoroughly. As this batch makes 14-16 tarts you may need more than one.

Meanwhile, make the filling by mixing all of the ingredients but the flour together in a bowl until thoroughly combined, sieving in the flour last to avoid lumps.

Remove the pastry from the fridge and roll out to the thickness of a pound coin.

Stamp out rounds which are a little bigger than the wells of your muffin tray. Press the pastry in to each one, filling in any gaps or breaks with leftover pastry – it is important you do this to avoid any filling falling out of the bottom.

Fill each pastry case, going almost to the top of each case. Feel free to make a lattice, as we have with ours, by cutting strips of leftover dough and criss-crossing them over the tops.

Bake in the oven for 20 minutes.

Leave to cool in the tin for 20 minutes before removing on to a wire rack to cool completely. Be careful when removing from the tin as they will still be hot!

5 (5-Ingredient!) Holiday Desserts That Start with a Can of Pumpkin Pie Filling

The leaves have fallen and baking season is officially in full swing. But in the holiday rush to gather groceries, you may have found yourself with a can of pumpkin pie filling instead of pure pumpkin purée. (Why do they make the cans look so similar?).

Whether your purchase was intentional or not, don’t leave it languishing in the back of the pantry — you’ve got your hands on the best shortcut of the season. This handy can of pumpkin purée is already spiced and sweetened, making it recipe-ready. Here’s how to make it into five of the sweetest desserts of the season.

There’s so much to love and no more excuses to buy the packaged stuff!

  • Outstanding pumpkin flavor from pure pumpkin puree
  • Fall spices like cinnamon, nutmeg, cloves, ginger, and allspice
  • Real, wholesome ingredients– no preservatives
  • Takes only 15 minutes
  • Can be made dairy free (see recipe notes)
  • Less expensive to make than purchasing from the store

And the best part of all: your house will smell like fall while it cooks!!

Freezing tips:

These Copycat Starbucks Pumpkin Scones freeze well. After the icing has set, wrap each individually in foil and just pop them into your freezer. They defrost quickly in the microwave (minus the foil).

So I’ve shown you how to make a Pumpkin Spice Latte and an Iced Coffee. And you can also make my Copycat Starbucks Egg Bites and Copycat Starbucks Vanilla Bean Scones. Now you’re all set to “coffee shop it” at home!

Pumpkin Spice Butter

Recipe from the Tasting Table Test Kitchen

Yield: 1 cup

Prep Time: 20 minutes, plus cooling time and overnight steeping

Cook Time: 5 minutes

Total Time: 25 minutes, plus cooling time and overnight steeping


⅛ teaspoon ground white pepper

3 tablespoons confectioners' sugar


1. In a small saucepan, toast the cinnamon, ginger, nutmeg, allspice, clove and white pepper over medium heat until fragrant, 1 to 2 minutes. Stir in the cream and bring to a light simmer, then remove from the heat and let cool completely. Store in a sealable container and refrigerate overnight.

2. The next day, place the cream in a food processor with the confectioners' sugar and salt. Spin the mixture until the fat turns into butter and the liquid separates. Transfer the mixture to a large piece of cheesecloth and wring out any excess liquid.

3. Transfer the butter to a small condiment bowl and use immediately or store in the refrigerator for later.

25 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake

Pumpkin recipes are synonymous with fall foliage, warm spices, and two of our favorite holidays: Halloween and Thanksgiving! From pumpkin cakes and pies to icebox pies and ice cream sandwiches, we're sharing a selection of tasty pumpkin dessert recipes that will carry you through fall.

When shopping for pumpkin in the grocery store, choose canned pure pumpkin rather than pumpkin pie filling pumpkin pie filling contains sugar, flavor, and other additives which can affect the flavor and texture of your own pumpkin dessert recipe. You can also make pure pumpkin purée using fresh pumpkin the kind you find in the store is simply cooked and puréed raw pumpkin, so it will add natural flavor, moistness, and color to your recipes.

Of course, we have pumpkin pie recipes that turn the volume up on this timeless fall dessert. One deep-dish version is topped with a big mound of whipped cream another takes a page out of crème brûlée's book with its caramelized sugar topping.

Pumpkin makes a delicious addition to other classic desserts, including cheesecake, carrot cake, and snickerdoodles. And we can't forget about pumpkin bread, either. It's a classic for a reason&mdashit's moist, full of warmth from cinnamon and nutmeg, and easy to prepare. Want to make a truly easy, crowd-pleasing pumpkin dessert? How about pumpkin bars, which are similar to a sheet cake and just as delicious.

No matter which pumpkin dessert recipe you choose to slice or scoop and serve first, we have a feeling you'll be making all of these fall dessert recipes over and over again.

Starbucks Pumpkin Scones Copycat Recipe

Yield: 8 scones

prep time: 25 minutes

cook time: 15 minutes

total time: 40 minutes

These copycat scones are so easy to make and they’re a million times tastier too!


  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tablespoons milk
  • 1 large egg
  • 2 teaspoons vanilla extract

For the glaze

For the spiced glaze

  • 1 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
  4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.
  5. Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  6. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth set aside.
  7. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  8. Allow glazes to set before serving.

Did you Make This Recipe?

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Disclosure: This post is sponsored by The Pampered Chef. All opinions expressed are my own.

Pumpkin Spice Mousse

This light and creamy pumpkin dessert is the ultimate tastes-like-fall treat.

Note: The total time does not include cooling and chilling time.

15-ounce can pure pumpkin (1 3/4 cups)

grated peeled fresh ginger

Sour cream and crushed ginger cookies, for serving

  1. In medium saucepan, combine pumpkin, ginger, cinnamon, nutmeg, and pinch salt. Cook on medium, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes.
  2. Remove from heat and stir in cream cheese and vanilla until smooth. Transfer to bowl, then stir in condensed milk. Let cool completely.
  3. Using electric mixer, beat cream until medium peaks form. Fold in cream cheese mixture, then spoon into 4-ounce jars. Chill until ready to serve. Makes 8 cups. Serve dolloped with sour cream and crushed ginger cookies if desired.

Nutritional Information (per serving): About 195 calories, 14.5 g fat (9 g saturated), 3 g protein, 55 mg sodium, 14 g carb, 1 g fiber

Pumpkin Spice Latte

Pumpkin spice latte is the fall drink we love (or sometimes just love to hate). Made famous by that mega chain of coffee worship we all know, it's the harbinger of all things autumn. Some people dread its seasonal arrival, but hundreds of thousands line up for it every fall.

Originally developed in early 2003—before the pumpkin spice-everything craze had begun—the first version of this drink contained spices, but no actual pumpkin. It was a huge success, leading to many other pumpkin spice-flavored foods and beverages. By 2015, the recipe was changed to include actual pumpkin puree as an ingredient.

Regular coffee consists of grounds filtered through water, but a latte contains steamed milk. In the case of pumpkin spice latte, the coffee is actually hot espresso mixed with milk, pumpkin puree, vanilla, and warming fall spices such as cinnamon, nutmeg, ginger, and clove. It's topped with sweet whipped cream and a light dusting of more spice.

The overwhelming popularity of the PSL has meant that its appearance at the famous coffee chain begins earlier and earlier each season. In fact, it's being served at the end of August, far ahead of regular pumpkin season. For those who are not ready to face all things pumpkin so early, that might not be good news. But for the far larger majority who eagerly await the drink each year, there's even better news: the pumpkin spice latte is actually quite easy to make at home at a far more affordable price. Nor will you be at the mercy of the store's launch schedule.

A few simple, pantry staples added to your regular morning coffee can turn a regular pot of Joe into the beloved seasonal pumpkin creation anytime you want.

Best Thanksgiving Pumpkin Desserts

Get Thanksgiving pumpkin dessert recipes, including pumpkin cake, pumpkin cheesecake and pumpkin pie, from Food Network.

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Bobby's Throwdown Pumpkin Pie

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Pumpkin Roll

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Pumpkin Pie - Slimmed

Pumpkin Chocolate Chip Cookies

Spice up chocolate chip cookies with pumpkin puree, cinnamon, ginger, nutmeg and cloves.

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Pumpkin Pie-Stuffed Cheesecake

This creamy cheesecake has a secret &mdash there's a surprise pumpkin pie inside making it the ultimate holiday dessert.

Instant Pot Pumpkin Cheescake

A food processor and an Instant Pot® make quick work of this creamy, spice-laced dessert. The result is a perfectly creamy cheesecake with a crispy gingersnap crust.

Mexican Mocha

Mexican Mocha Recipe – Rich chocolatey mocha with a kick of cinnamon and spicy heat. This latin-inspired mocha recipe will keep you warm, down to your toes, all through the chilly months.

Ever had a Mexican Mocha Recipe?

It’s a cafe mocha drink with the addition of rustic spices and spicy heat!

When I step into a coffee shop, it’s the first thing I look for on the menu. This rich blend of coffee and cream with cinnamon, nutmeg, and cayenne pepper makes this warming beverage even more stimulating.

The spices add an extra layer of warming-power that makes my throat tingle and my heart happy.

My recipe today is written for one beverage. Yet, this is a great mix to make in larger batches for edible gifts this season.

Just imagine packaging up a jar of Mexican Mocha Recipe Mix with some aromatic roasted coffee beans, and a cute little instruction tag.

Or what about tailgating? Hanging in the parking lot with friends on a chilly autumn day would be much more toasty with a Mexican Mocha in your hands.

Personally, I like to make a large batch of Mexican Mocha Mix to keep in the pantry for rainy days.

Watch the video: Κολοκύθα ψητή για γαρνιτούρα. Γαστρονόμος (August 2022).