I really want the recipe for those, they look amazing.

Pumpkin spice is really just a coffee syrup choice in Starbucks and similar chains in the U.K. and I’ve had to make my own getting together all the component spices when trying to recreate an American Fall flavour without an import can of American pumpkin pie filling. “Pumpkin” never features in any of the spice racks in our stores and supermarkets.

I set myself a challenge a few years ago when my daughter was small and still being introduced to foods. I got a box of pumpkins delivered and made different things with each of them.



Gohei mochi with pumpkin glaze

Pumpkin and miso ice cream

Olla Gitana - with pumpkin, pear and paprika

Acorn squash roasted with shio kōji

Pumpkin risotto fried and topped with melted Comte

Pumpkin and corn chowder with a pumpkin, spelt cornbread

Pumpkin soufflé (hadn’t learned the trick of letting it settle in a slightly ajar oven to stop it deflating)

Leftover pumpkin cornbread made into a “bread and butter pudding”

Pumpkin and celeriac pasty


pumpkin in my attempt at a Teochew style pastry

Not one of them had the “pumpkin flavor” this thread is about.