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I Used Pumpkin Spice in Every Meal for 24 Hours

By Taylor Lashley

October 19th, 2020

As soon as the leaves start to turn, I feel like you can’t walk down the street without seeing an advertisement for something “pumpkin spice.”

The trend has gotten so popular (and as much as people try to hate on it), you have to admit that *sometimes* pumpkin spice adds a much-needed kick to a very basic meal! I’m embarrassed to admit that my screen time has increased quite a bit recently, and I think that maybe why I feel like I started seeing pumpkin spice items advertised earlier than usual. Needless to say, I thought it could be a fun challenge to try to incorporate it into everything I ate for a day. Behold: my 24 hours of non-stop pumpkin spice meals, complete with recipes and reviews for you to try it for yourself.

Breakfast: Pumpkin Spice Pancakes

Ingredients:

1 1/2 cup all-purpose flour
3 teaspoon baking powder
2 tablespoon packed light brown sugar
1 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk
1 cup pumpkin puree
2 large eggs
1 teaspoon pure vanilla extract
Butter, for cooking

Directions:

In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger
In a separate bowl, whisk together milk and pumpkin puree, then add eggs and stir in vanilla.
Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes then flip and cook the other side until golden, another 3 minutes.
Repeat with remaining batter.

The Review:

These pancakes were AMAZING. I don’t have the biggest sweet tooth and I’m usually more of a savory breakfast person but these give pumpkin spice a whole new meaning. I used a recipe I found on Delish–I highly recommend it!

Recipe Adapted from Delish

Lunch: Roasted Pumpkin (Spiced) Salad

Ingredients:

A bed of baby spinach (about 2 or 3 handfuls)
1/4 cup quinoa
Handful of halved cherry tomatoes
Peeled pumpkin cut into 1.25 in cubes
2 tablespoons of sliced almonds (to taste)
Feta cheese
Dressing: 2.5 tablespoon EVOO, 2 tablespoon balsamic vinegar , 1 tablespoon honey, salt and pepper

Directions:

Preheat oven to 400 degrees F
Toss pumpkin with olive oil, salt, and pepper
On a baking sheet spread your cubes of pumpkin and bake for 10 minutes (until golden) and then flip
While the pumpkin is baking start assembling your salad with the other salad ingredients
Once the pumpkin is done add it to your salad and toss with dressing

The Review:

This salad was really delicious and tastes like fall in a bowl! The almond slices add a nice crunch and the pumpkin is a fun addition to elevate an everyday salad. This recipe is great because you can transition it to any season and swap out the pumpkin for any other seasonal veggie.

Dinner: Pumpkin Butter Pasta

Ingredients:

6 ounces of bucatini (about half a box - you can also use any pasta you want!)
Olive oil for pan
2 large shallots sliced into thin rings (or 4 small shallots)
Kosher salt
2 tablespoon unsalted butter
1 tablespoon fresh rosemary finely chopped
2 cloves garlic minced
2 1/2 tablespoon unseasoned pumpkin purée
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup freshly shredded Parmesan or add as much or as little to taste

Directions:

Heat a pot of generously salted water over high heat and bring to a boil
Heat a skillet over medium high heat and season with olive oil
Once the oil is shimmering, add the sliced shallots to the pan and season with a generous pinch of salt. After tossing, let them caramelize, moving them occasionally until they start to become slightly golden brown (5-7 minutes)
Return to the pot of water, which should be boiling by now. Add the pasta and cook until al dente
When the shallots are golden brown to your liking, deglaze the pan with 3 tablespoons of water (Let the water cook off, then adjust the heat to medium)
Add the butter to the pan and toss it as it melts with the shallots. Lower the heat to medium-low, then add the garlic and rosemary. Mix the cinnamon and nutmeg into the pumpkin purée, then transfer the pumpkin purée mixture to the pan. Season with 1/2 tablespoon salt and mix to combine.
Add 1/4 cup of pasta water to the pumpkin mixture and mix together, and then you can add the pasta and toss it in the sauce
Once the pasta is fully coated, add some freshly grated Parmesan to taste and toss the pasta so the cheese sticks to it
Plate and add any toppings you'd like

The Review:

This recipe from With Skyler is not only super easy, but it also tastes SO good. It took me about 25 minutes total to make, which is no longer than it would take me to make a normal bowl of pasta, so this was a fun way to change up my everyday dinner routine.

Image and Recipe Via With Skyler

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I Used Pumpkin Spice in Every Meal for 24 Hours

Breakfast: Pumpkin Spice Pancakes

Lunch: Roasted Pumpkin (Spiced) Salad

Dinner: Pumpkin Butter Pasta

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