Pumpkin Spice Simmer Pot

My pumpkin spice simmer pot combines puréed pumpkin with ginger, apples, and whole spices to create a warm, inviting stovetop potpourri that perfectly captures the best scents of the season, and will fill your home with the fragrance of fall.

I know most people get very, very excited about pumpkin spice season, but if I’m fully honest, I’ll always choose summer sundresses, sorbets, and pitchers of icy lemonade over hot chocolate, hay rides, and pumpkin-picking excursions. That said, I do love a good pumpkin spice recipe. This seasonal spice blend tastes great in everything from dips and smoothies to oatmeal balls and overnight oats, and even chocolate-filled whoopie pies. And the scent works nicely in a simmer pot, too. Made by filling a stock pot with water, adding fresh fruit, herbs, and spices, and boiling gently on the stovetop over very low heat, simmer pots like this one make the short days and falling temperatures of autumn just a teeny tiny bit more tolerable, even for avowed cold weather-haters like me.

Pumpkin Simmer Pot Ingredients

• Pumpkin Purée – I tested this simmer pot with plain pumpkin purée. (You’ll only need about 1/2 cup for this recipe, so you” have enough to make these pumpkin hand pies, too!) Since you won’t be eating your simmer pot, pre-spiced pumpkin pie filling will work, too. In the UK, Sainsbury’s sells canned pumpkin in their “American” section.
• Ginger – I used a 3-inch piece of fresh ginger, sliced into 1/4-inch thick slices. Don’t cut the slices too thick or they’ll float to the bottom of the pot. And no need to peel the ginger; just toss it in the pot, peels and all.
• Cinnamon Sticks – I used two cinnamon sticks, but feel free to add a third for a more pronounced cinnamon scent. Save the rest for garnishing glasses of hot buttered brandy. I don’t recommend ground cinnamon since it lacks the punch of cinnamon sticks, but feel free to use ground if it’s all you have available. 
• Whole Nutmeg – Freshly grated whole nutmeg adds a spicy seasonal scent, but ground nutmeg will work in a pinch.

• Whole Cloves – I mostly use whole cloves in Indian dishes, but they’re ideal for making simmer pots or gingerbread hot chocolate, too. If you prefer a stronger, more clove-forward scent, feel free to double the quantity of whole cloves.
• Star Anise – Star anise is a brown, star-shaped spice known for its licorice-like scent and flavor. You can save the rest for mulled wine, or to make a star anise and orange simmer pot. I usually buy my star anise from the Indian aisle at the supermarket, or from an Indian market, where you can purchase it in big, inexpensive bags.
• Allspice – For the strongest scent use whole allspice, not ground. Omit if you can’t find whole allspice, or replace it with dried juniper berries instead.
• Apple – I chose Granny Smith, but any variety of fresh apple is fine. Simmer pots offer a great way to salvage apples (or other types of produce) that are just slightly past their prime for eating, but still perfectly suitable for simmering!

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Pumpkin Spice Simmer Pot

Recipe by becky

• Total Time5 minutes
• Yield1 simmer pot 1x

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A fragrant pumpkin spice simmer pot made with real pumpkin, plus apples, ginger, and warm autumn spices.

Ingredients

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130 grams pumpkin purée (1/2 cup)
40-grams fresh ginger, sliced into 1/4-inch slices (3-inch piece fresh ginger)
2 cinnamon sticks
1 whole nutmeg, grated
1 tablespoon whole cloves
6 star anise
1 teaspoon whole allspice
1 apple, cored and sliced

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Instructions

Fill a large saucepan or stock pot with water, allowing a few inches of space at the top to add your ingredients.

Whisk in the pumpkin purée.

Add all remaining ingredients to the pot.

Bring to a gentle simmer on the stovetop. Simmer over low heat for as long as desired, topping up with additional water as needed.

 

Equipment

pumpkin purée

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cinnamon sticks

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whole nutmeg

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star anise

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whole allspice

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whole cloves

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• Prep Time: 5 minutes
• Category: Simmer Pots
• Method: Stovetop

Re-Use and Safety Considerations

• Single use only. Most of my simmer pot recipes can be re-used one or two times, but because of the inclusion of canned pumpkin in this recipe, I don’t recommend saving it for a second simmer. For a reusable simmer pot, try making my citrus simmer pot or vanilla chai simmer pot instead.
• Never leave a simmer pot unattended. Stay nearby so you can top up the simmer pot with additional water as needed. Don’t allow the pan to run dry, and avoid simmering when there are children or pets nearby.
• Simmer pots are meant to be smelled, not eaten!  Once you’re done enjoying the scent, use a fine mesh strainer to drain the liquid. Dispose of water-logged fruit, herbs, and spices with food waste or regular trash.

Other Pumpkin Spice Recipes You Might Enjoy

Homemade Pumpkin Spice
Pumpkin Spice Biscotti
Spiced Pumpkin Butter
Pumpkin Hand Pies
Pumpkin Spice Caramels
Pumpkin Spice Overnight Oats

If you love an autumn-inspired simmer pot, try making my chai vanilla simmer pot, gingerbread simmer pot, or my star anise and orange simmer pot recipe,  too!

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!