Pumpkin Spice PolvoronDecember 7, 2016
When Halloween ended this year, I did what everyone secretly wanted to do: I started playing Jose Mari Chan. (He’s in Spotify guys.) Christmas had begun.
Christmas in Our Hearts not only heralds the start of the holidays but also the polvoron assembly line in my kitchen. Nothing spells Christmas more than the smell of butter, toasted flour, and pinipig wafting through my house.
Today’s recipe calls for the season’s flavors into the treat: cinnamon, nutmeg, and pumpkin. Those who find these spices too foreign might turn these away, but the spices are faint compared to the pumpkin’s robust, earthy flavor. This version also crumbled with a nice grit and had an interesting contrast of textures—you get a solid chow dotted with tiny, crisp bites of the seeds.
Pumpkin Spice Polvoron
Yield: 12 large pieces
Time: 3 hours and 30 minutes
- 160g pumpkin, peeled and shaved with a peeler
- 1 tsp nutmeg
- 2 tsp cinnamon
- ¼ cup butter, melted
- 1 cup flour
- ½ cup sugar
- ¾ cup powdered milk
- 50g pumpkin seeds, peeled and chopped
- Heat oven to 100˚C.
- In a bowl, toss shaved pumpkin with half the nutmeg and cinnamon mixture.
- Evenly lay out the pumpkin on a tray and place in the oven for three hours turning every 15 minutes. Once the pumpkin is dry, remove from the oven. Chop the dehydrated pumpkin and set aside.
- Toast the flour in a pan over medium heat mixing constantly until the raw taste of flour is gone.
- Remove flour from heat and toss in sugar, powdered milk and melted butter.
- Mix in pumpkin and pumpkin seeds.