I wanted to capture the essence of pumpkin pie in a dry mix. Sure, I have seen pumpkin pie spice on the supermarket shelves and in many pantries, though I have not experienced actual powdered pie. Today I was working on a few projects when the idea of powdered pie came to mind. I dashed off a note to Marie at The Spice House to see if my idea was plausible. It turns out they just started carrying a range of powdered fruits and vegetables, pumpkin being one of them. I headed out to their warehouse and after working out another idea I was shown the new powders. The pumpkin is amazing, as is the banana and the apple. I want to work on a powdered key lime pie as well, though with the leaves turning and the chill in the air, powdered pumpkin pie is now at the top of my list. Besides a bit of whimsy, these powders provide an enormous flavor punch for ice creams, breads, cakes, marinades, and dry rubs. Without the presence of water, the powders present pure flavor. Think about donuts, pasta, and puddings. We can always add moisture, taking it away is the difficult part. Imagine a warm, crisp buttermilk donut rolled in powdered pumpkin pie. Now there’s a taste of autumn. Think about the possible applications for these intense vehicles of flavor.
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