Pumpkin Spice and Everything Nice (Except the Pie)

 

It first started with all the advertisements from Starbucks and McDonalds. Then came the trip to Home Goods where when I entered the store, the moment I walked through the doors, I was hit with the scent of pumpkin candles and those cinnamon brooms they stock this time of year.

Suddenly I was craving softness: sweaters with sleeves that graze my knuckles and that don’t apologize for being beige and great hardy dishes right out of the crockpot.  My obsession with all things made with pumpkin has been rekindled for Autumn.  So not only is it sweater weather it is comfort food season. 

Pumpkin spice isn’t just a flavor. It’s a mood. It’s a little nostalgic, a little indulgent. It’s the scent of a season that forgives you for skipping the gym and cooking with lots of butter. It is sugar and spice and everything nice. It’s the friends who show up in mismatched socks, the chili that stains your favorite sweater, and hot a hot toddy on a cold evening sipped in front of the fireplace. (And yes, mismatched socks are now sold in pairs—because even comfort has a marketing team.)

This year, I’m skipping the pie. I’m hosting a gal pal evening, and I am thinking of serving pumpkin chili, apple pie and a cocktail called The Cozy Drop. Comfort doesn’t have to be sweet—it just has to be shared. I went looking for a chili recipe and one for a cocktail and here is what I came up with:

Pumpkin Chili (Savory, Not Sweet)

Ingredients

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 bell pepper, chopped (any color)

• 1 lb ground turkey or beef (or skip for a vegetarian version)

• 1 can (15 oz) pumpkin purée (not pie filling)

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1½ cups vegetable or chicken broth

• 2 tsp chili powder

• 1 tsp cumin

•  ½ tsp smoked paprika

•  ¼ tsp cinnamon (trust me—it deepens the flavor)

•  Salt and pepper, to taste

     

Instructions

1.  Sauté aromatics: Heat olive oil in a large pot. Add onion, garlic, and bell pepper. Cook until softened.

2.  Brown the meat: Add ground turkey or beef, breaking it up as it cooks. Season lightly with salt and pepper.

3.  Add the flavor base: Stir in pumpkin purée, tomatoes, beans, broth, and spices. Mix well.

4. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally. The chili will thicken and deepen in flavor.

5. Taste and tweak: Adjust seasoning. Add a splash of vinegar or lime juice if it needs brightness.

6. Serve: Top with sour cream, shredded cheese, toasted pepitas, or crushed tortilla chips. Pair with cornbread or a crusty baguette.

 The Cozy Drop Cocktail

Ingredients

• 2 oz vodka (a smooth base—try one with vanilla or citrus notes)

• ¾ oz fresh lemon juice

• ¾ oz apple cider (unfiltered for depth)

• ½ oz simple syrup (or maple syrup for extra autumnal flair)

• Cinnamon sugar, for rimming the glass

• Optional: dash of ginger liqueur or bitters for warmth

Enjoy