In the culinary world, pumpkin is the heart of fall comfort foods. After all, with its beautiful warm orange color, pumpkin can be rich, creamy and hearty. Add a sprinkling of cinnamon, cloves, cardamom, ginger and/or nutmeg to that, and you might as well get the blanket out, put it in front of the fireplace, and call it a day.This spiced pumpkin deliciousness is perfect for breakfast with milk, as an on-the-go snack, or sprinkled over ice cream.
If you’re into this whole “spiced pumpkin,” or “pumpkin spiced” thing, you’ll also be a fan of Chai Spiced Maple-Pumpkin Bread Pudding and Salted Spiced Caramel Pumpkin Pie with Pecan Crust.
- 2½ teaspoons cinnamon
- 1½ teaspoons cardamom
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened
- ½ cup packed golden brown sugar
- ¾ cup pumpkin purée
- ¼ cup maple syrup
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 3 cups oats (see notes)
- 1½ cups roughly chopped, roasted and salted pecans
- 1 cups currants
- Preheat the oven to 350 degrees F, adjust a rack to the center, and line a baking sheet with parchment paper.
- In a small bowl, combine the spices with the salt and set aside.
- In a large mixing bowl, blend the butter with the sugar until smooth. Then mix in the pumpkin, syrup, honey and vanilla.
- Use a large spatula to fold in the oats, pecans and currants.
- Sprinkle the spice mixture on top and stir until everything is evenly combined.
- Pour the granola mixture onto the parchment-lined baking sheet and use your hands or a flat-bottomed metal spatula to flatten out the mixture. It should be about ½-inch thick and cover most of the sheet.
- Roast in the preheated 350 degree F oven until the edges become golden brown, about 30 minutes.
- Remove from the oven, let it cool for about 10 minutes, and then, directly on the baking sheet, break it into small pieces.
- Return the baking sheet to the oven until everything looks golden brown, about another 15 minutes.
- Let it cool for about 30 minutes before serving.
This particular granola is best when served as soon as possible after it cools. It tends to soften quickly -- if it seems too soft when you'd like to serve it, simply "toast" it in the oven at about 400 degrees F, for about 4 minutes.