What is a good substitute for pumpkin pie spice in a pumpkin dip recipe?

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Discussion Overview

The discussion revolves around finding a suitable substitute for pumpkin pie spice in a pumpkin dip recipe. Participants explore various spice combinations and share personal preferences regarding the ingredients, focusing on the theory and application of flavoring in cooking.

Discussion Character

  • Exploratory
  • Technical explanation
  • Conceptual clarification
  • Debate/contested
  • Homework-related

Main Points Raised

  • One participant seeks advice on what constitutes pumpkin pie spice and whether they can substitute it with more cinnamon and nutmeg.
  • Some participants suggest that pumpkin pie spice typically includes cinnamon, nutmeg, and allspice, but they do not specify proportions.
  • Another participant provides a specific recipe for a homemade pumpkin pie spice blend, including cinnamon, ginger, allspice, and nutmeg.
  • There is a suggestion to avoid using whole or crystallized ginger in the dip, advocating for powdered ginger instead.
  • One participant emphasizes the importance of using freshly grated nutmeg over pre-ground nutmeg for better flavor.
  • Several participants share their personal spice preferences, indicating variations in how they prepare pumpkin pie or dip, including omitting cloves or adjusting spice ratios.
  • Concerns are raised about the availability and cost of spices, with some participants discussing their experiences with purchasing spices in limited selections.
  • Participants discuss the challenges of preparing the dip without a hand mixer, suggesting alternative methods for softening cream cheese.

Areas of Agreement / Disagreement

There is no consensus on a single substitute for pumpkin pie spice, as participants express differing opinions on the necessity and proportions of various spices. The discussion remains unresolved regarding the best approach to take.

Contextual Notes

Participants mention limitations in their spice selections and the varying availability of ingredients, which may affect their ability to follow specific recommendations.

Who May Find This Useful

Individuals interested in cooking, particularly those looking for alternatives in recipes or exploring flavor combinations in desserts.

  • #31
ZapperZ said:
No, I actually use a planar grater. Alton always says to buy a "multi-purpose" kitchen utensil, and that's what I did. I also use it to grate cheese (parmigiano-reggiano, of course). I like to grate it right at the dinner table in front of everyone - the cheese falls like rain on top of the pasta. It makes for a very dramatic presentation. See, it's all about the drama, don't you know?
:)
Zz.
<shoves Moonbear out of the way> Zz, we're gettin' hitched! :!)
 
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  • #32
enigma said:
Actually, I think I have something that resembles one of those.
OK. Thanks for the tips. I'm off to see how bad I can eff this up.
Good luck enigma!
 
  • #33
ZapperZ said:
YES! Try it. Freshly grated nutmeg in hot chocolate makes all the difference. But here's another secret. I also add a fat pinch of paprika or cayene pepper for that slight kick. I also use a molinillo to froth up the hot chocolate. So you'd get a hot, frothy cup - very traditional mexican.

http://www.gourmetsleuth.com/Images/molinillol_oldsm.jpg

Zz.
Ooh, that looks like some sort of magic wand! Is that your secret for zapping crackpots? :biggrin:

I think I'll start with the nutmeg and gradually work my way up to paprika. :rolleyes:
 
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  • #34
enigma said:
Actually, I think I have something that resembles one of those.
OK. Thanks for the tips. I'm off to see how bad I can eff this up.

<ZapperZ wears a hard hat and takes cover>

:)

Zz.
 
  • #35
enigma said:
Actually, I think I have something that resembles one of those.
OK. Thanks for the tips. I'm off to see how bad I can eff this up.
:smile: Um, I mean, good luck. Let us know how it turns out. Next time you should just invite me and I'll bring the dessert. :biggrin:
 
  • #36
Good grief. A student house with 5 bachelors and no one has thought to buy the little measuring spoons.

How much is a typical dinner spoon in tsp?

I feel like such a dope
 
  • #37
<ZapperZ falls of his chair laughing uncontrollably>

Zz.
 
  • #38
enigma said:
Good grief. A student house with 5 bachelors and no one has thought to buy the little measuring spoons.
How much is a typical dinner spoon in tsp?
Um...do you own an actual teaspoon? A teaspoon is, believe it or not, one teaspoon. :biggrin: And a tablespoon (the big spoons) is a tablespoon. Good thing the measurements don't have to be too precise for those spices. The plastic scoop in Lipton iced tea is about 1/4 cup if you need that too (something tells me you're more likely to have Lipton iced tea mix than a proper measuring cup).

Oh, and if you only have tablespoons, that would be equal to 3 teaspoons.
 
  • #39
ZapperZ said:
<ZapperZ falls of his chair laughing uncontrollably>

Zz.
You really should do what I do...I lie on the couch while posting so I can't fall off. :smile:
 
  • #40
<kicks ZZ while he's on the ground laughing at my expense>
 
  • #41
Uh oh, violence. :bugeye:

How's it coming enigma?
 
  • #42
I just realized one thing - who's going to tell him how to make a proper pie crust? That is a whole can of worms in itself.

Or maybe he is using <gulp> store-bought pie crust.

Zz.
 
  • #43
enigma said:
<kicks ZZ while he's on the ground laughing at my expense>
Careful you don't stab your toe with a Disney pin while doing that. :biggrin:
 
  • #44
ZapperZ said:
I just realized one thing - who's going to tell him how to make a proper pie crust? That is a whole can of worms in itself.

Or maybe he is using <gulp> store-bought pie crust.

Zz.
I think, given the circumstances, store-bought crust is the best anyone eating it could hope for. :biggrin:

Oh, wait, there was no crust...it was a dip for ginger snaps.
 
  • #45
ZapperZ said:
I just realized one thing - who's going to tell him how to make a proper pie crust? That is a whole can of worms in itself.

Or maybe he is using <gulp> store-bought pie crust.

Zz.
It's a dip, so he just needs to mix the ingredients together.
 
  • #46
I fed it to my roommates first. They have not died yet.

They actually said that they kinda like it, so...

<VICTORY IS MINE>

Thanks for your help, all!

Now I just need to chill it and clean up.
 
  • #47
Hooray! :biggrin:
 
  • #48
:smile: Right, after this, do you really think enigma is ready to make a homemade pie crust? :smile:

No stick butter, so substitute tub margarine. :-p

He could use the pumkin pie can as a rolling pin, I guess.
 
  • #49
enigma said:
I fed it to my roommates first. They have not died yet.
They actually said that they kinda like it, so...
<VICTORY IS MINE>
Thanks for your help, all!
Now I just need to chill it and clean up.
YAY ENIGMA! :approve:
 
  • #50
Evo said:
It's a dip, so he just needs to mix the ingredients together.

Oh, I must have missed that. I thought he was actually making a pumpkin pie.

:)

Zz.
 
  • #51
Evo said:
He could use the pumkin pie can as a rolling pin, I guess.
Good thing I didn't make that hot chocolate yet...I'd have spit it all over my laptop reading that. :smile: I really do need to write that bachelor's cookbook...one that has instructions for making power drill attachments substitute for an electric beater, or something like that. :smile:
 
  • #52
ZapperZ said:
Oh, I must have missed that. I thought he was actually making a pumpkin pie.
:)
Zz.
Nope, but I'm thinking that with a sprinkle of flour and a few eggs, that might make one yummy pumpkin cheesecake!
 
  • #53
ZapperZ said:
YES! Try it. Freshly grated nutmeg in hot chocolate makes all the difference. But here's another secret. I also add a fat pinch of paprika or cayene pepper for that slight kick. I also use a molinillo to froth up the hot chocolate. So you'd get a hot, frothy cup - very traditional mexican.

http://www.gourmetsleuth.com/Images/molinillol_oldsm.jpg

Zz.

Do you use the real mexican chocolate like Ibarra for that? I picked some up for mole and it's pretty good for hot chocolate as well. Its already got the cinnamon in it and seems sweeter bar chocolates. I also like chiles and chocolate, toss a can of green chiles and/or jalapenos in your next batch of brownies, it really works.
 
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  • #54
Moonbear said:
Good thing I didn't make that hot chocolate yet...I'd have spit it all over my laptop reading that. :smile: I really do need to write that bachelor's cookbook...one that has instructions for making power drill attachments substitute for an electric beater, or something like that. :smile:
My first thought was of him putting it on the driveway and backing the car over it. Or sitting on it.
 
  • #55
Moonbear said:
Nope, but I'm thinking that with a sprinkle of flour and a few eggs, that might make one yummy pumpkin cheesecake!
I first I thought it was cheesecake. Probably someone was supposed to bring desert into the office and was planning to bake a cheesecake, forgot, so brought it in unbaked and called it a dip. :-p
 
  • #56
DocToxyn said:
Do you use the real mexican chocolate like Ibarra for that? I picked some up for mole and it's pretty good for hot chocolate as well. Its already got the cinnamon in it and seems sweeter bar chocolates. I also like chiles and chocolate, toss a can of green chiles and/or jalapenos in your next batch of brownies, it really works.

I have Ibarra, but I didn't quite like the flavor (it already has the spices added to the chocolate rounds). Instead, I use Droste cocoa powder, which is basically Dutch chocolate (they make the best cocoa powder in my book). I'll challenge anyone on a taste test comparing Droste and, let's say, Hershey's cocoa powder. There's no comparison.

And yes, I have been known to put jalapenos in my brownies. Unfortunately, not many of my friends like it. But here's a secret. If you chop it up in small pieces and add it to a bread pudding recipe, these very same people will start licking the bowl! (Of course, the rum sauce that goes along with it may have something to do with this phenomenon).

Zz.
 
  • #57
Here are my thoughts for the spices additions. Cardamon would match well with the other earthy cinnamon and nutmeg flavors. You could also go to the Indian side and toss in some garam masala (which is really a mixture of most of the mentioned spices but also has some other nice tones, depending on the recipe). The last alternative would be Asian with a 5 spice blend, you have to like anise flavor, but I think it could work. Of course, these are all from whole spices and not preground, yes it is pretentious, but also better.:approve:
 
  • #58
ZapperZ said:
I have Ibarra, but I didn't quite like the flavor (it already has the spices added to the chocolate rounds). Instead, I use Droste cocoa powder, which is basically Dutch chocolate (they make the best cocoa powder in my book). I'll challenge anyone on a taste test comparing Droste and, let's say, Hershey's cocoa powder. There's no comparison.

And yes, I have been known to put jalapenos in my brownies. Unfortunately, not many of my friends like it. But here's a secret. If you chop it up in small pieces and add it to a bread pudding recipe, these very same people will start licking the bowl! (Of course, the rum sauce that goes along with it may have something to do with this phenomenon).

Zz.
I definitely need to visit you for dinner sometime! Yummy! :approve:
 
  • #59
Yep. A gourmet chef, I am not.

I can install a kitchen sink, wire up a light fixture, hang a picture (straight), build shelving, fix leaky bathtubs and toilets... oh... and design rockets.

Put me in the kitchen and I'm like a six year old.
 
  • #60
enigma said:
Yep. A gourmet chef, I am not.
I can install a kitchen sink, wire up a light fixture, hang a picture (straight), build shelving, fix leaky bathtubs and toilets... oh... and design rockets.
Put me in the kitchen and I'm like a six year old.
well, you succeeded against all odds tonight. You can be proud. :approve:
 

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