𝐏𝐮𝐦𝐩𝐤𝐢𝐧 𝐒𝐩𝐢𝐜𝐞 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐎𝐢𝐥 — (𝐌𝐚𝐤𝐞𝐬 𝐚𝐩𝐩𝐫𝐨𝐱𝐢𝐦𝐚𝐭𝐞𝐥𝐲 𝟏𝟔 𝐟𝐥 𝐨𝐳)

A couple of weeks ago I posted a Pumpkin Spice Tincture (a.k.a. Extract) recipe. I mentioned then I had a culinary oil as well. Took a little while to condense it from three separate notebooks, but here it is. The spirit of this pumpkin spice culinary oil is to bring fall to the kitchen. Feel free to use it as created, or add your favorite herbs and spices.

𝐎𝐢𝐥 𝐁𝐥𝐞𝐧𝐝

• 11.2 fl oz high-oleic sunflower oil

• 3.2 fl oz pecan oil

• 1.6 fl oz cold-pressed benne oil

No benne? Use 75% high-oleic sunflower oil and 25% pecan oil instead.

𝐏𝐮𝐦𝐩𝐤𝐢𝐧-𝐕𝐚𝐧𝐢𝐥𝐥𝐚-𝐍𝐮𝐭𝐦𝐞𝐠 𝐁𝐚𝐬𝐞

• 16 fl oz prepared oil blend

• 2 oz / 57 g completely dehydrated culinary pumpkin

• 1 whole vanilla bean, split and cut into pieces

• ½ whole nutmeg, coarsely cracked

I especially like Seminole, Dickinson, Calabaza, or Kabocha for this. The pumpkin must be completely dry and brittle before it goes into the oil—no fresh or partially dried pumpkin.

Combine everything in a clean, completely dry, heat-safe jar.

Warm at 120–140°F for 4–6 hours. A temperature-controlled water bath works well; my favorite method is putting the jar right in my dehydrator for steady, gentle heat.

Taste periodically. When you have a good pumpkin character rounded by vanilla, with nutmeg comfortably in the background, strain thoroughly.

You now have your Pumpkin-Vanilla-Nutmeg Base Oil.

𝐂𝐢𝐧𝐧𝐚𝐦𝐨𝐧-𝐂𝐥𝐨𝐯𝐞 𝐂𝐨𝐧𝐜𝐞𝐧𝐭𝐫𝐚𝐭𝐞

• 4 fl oz Pumpkin-Vanilla-Nutmeg Base Oil

• ¼ oz / 7 g Indonesian cassia cinnamon chips (Cinnamomum burmannii)

• 1 tsp whole cloves

Combine in a small, clean, dry jar and warm at 120–140°F for 1–2 hours, tasting periodically.

You’re intentionally making this stronger than you want the finished oil. When the cinnamon and clove are nicely pronounced, strain thoroughly.

𝐁𝐥𝐞𝐧𝐝 𝐭𝐡𝐞 𝐅𝐢𝐧𝐢𝐬𝐡𝐞𝐝 𝐎𝐢𝐥

The cinnamon-clove concentrate is intentionally strong, so don’t pour the whole thing into your pumpkin base.

Here’s the easy starting ratio:

For every 4 fl oz of Pumpkin-Vanilla-Nutmeg Base Oil, add ½ teaspoon Cinnamon-Clove Concentrate.

For example:

• 4 oz base oil → ½ tsp concentrate

• 8 oz base oil → 1 tsp concentrate

• 12 oz base oil → 1½ tsp concentrate

Mix well and taste it on food—a piece of bread or roasted squash works nicely. The oil can present quite differently on food than it does straight from a spoon.

Want more cinnamon and clove? Add another ¼ teaspoon concentrate at a time, mixing and tasting between additions.

And remember: there’s no prize for using all the concentrate. Stop when it tastes right.

The flavor progression I’m after is:

Pumpkin → Vanilla → Nutmeg → Cinnamon → Clove

Bottle the finished oil in a clean, completely dry container, close tightly, and protect from heat and light.

𝐓𝐚𝐤𝐞 𝐈𝐭 𝐈𝐧𝐭𝐨 𝐭𝐡𝐞 𝐊𝐢𝐭𝐜𝐡𝐞𝐧

Use this primarily as a finishing and flavoring oil rather than a frying oil.

It’s wonderful with roasted squash and root vegetables, pancakes, waffles, oatmeal, baked apples and pears, breads, muffins, biscuits, vinaigrettes, glazes, roasted nuts, popcorn, and other fall dishes.

It’s also the kind of oil worthy of breads and baked goods made from freshly milled heritage wheat berries. Older varieties like Turkey Red, Red Fife, Rouge de Bordeaux, and White Sonora bring their own nutty, wheaty, slightly sweet or earthy character. In a good heritage-wheat pumpkin bread, biscuits, muffins, or autumn quick bread, we’re not simply adding pumpkin spice—we’re building flavor from the grain up.

One of my other favorite uses is a fall vinaigrette made with this oil, maple syrup, apple cider vinegar, and homemade Dijon mustard, served over greens with sliced apples, dried cranberries, and toasted pecans.

𝘼𝙣𝙙 𝙮𝙚𝙨, 𝙛𝙚𝙚𝙡 𝙛𝙧𝙚𝙚 𝙩𝙤 𝙥𝙪𝙩 𝙤𝙣 𝙮𝙤𝙪𝙧 𝙛𝙖𝙫𝙤𝙧𝙞𝙩𝙚 𝙡𝙚𝙜𝙜𝙞𝙣𝙜𝙨 𝙬𝙝𝙞𝙡𝙚 𝙢𝙖𝙠𝙞𝙣𝙜 𝙞𝙩. 𝙄 𝙬𝙞𝙡𝙡 𝙣𝙤𝙩 𝙗𝙚 𝙟𝙤𝙞𝙣𝙞𝙣𝙜 𝙮𝙤𝙪. 𝙏𝙝𝙚𝙧𝙚 𝙖𝙧𝙚 𝙨𝙤𝙢𝙚 𝙩𝙝𝙞𝙣𝙜𝙨 𝙣𝙚𝙞𝙩𝙝𝙚𝙧 𝙖𝙪𝙩𝙪𝙢𝙣 𝙣𝙤𝙧 𝙥𝙪𝙢𝙥𝙠𝙞𝙣 𝙨𝙥𝙞𝙘𝙚 𝙘𝙖𝙣 𝙢𝙖𝙠𝙚 𝙧𝙞𝙜𝙝𝙩, 𝙖𝙣𝙙 𝙢𝙚 𝙞𝙣 𝙡𝙚𝙜𝙜𝙞𝙣𝙜𝙨 𝙞𝙨 𝙖𝙥𝙥𝙖𝙧𝙚𝙣𝙩𝙡𝙮 𝙤𝙣𝙚 𝙤𝙛 𝙩𝙝𝙚𝙢. 🎃

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Maverick Aromatherapy

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Putting your health back in your hands.... through Complementary Therapy and Essential Oils for novices and therapists alike.

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