Tell me this isn’t your favorite time of the year. Pumpkin Spice Lattes are back at Starbucks. Football has returned. Autumn is right around the corner, and everyone’s thoughts have turned to the holiday season. Or perhaps that is because Christmas items are already on sale at Costco? It’s never too early to stock up on enough ribbon to last seven lifetimes.
It’s not all bad, though. Just breathe in that crisp, fresh fall air. That crisp, fresh 105+ degree Southern Arizona fall air. Yep, it’s still that hot here.
Don’t worry, the time will come this winter where many of you will be buried in snow and I’ll laugh as I sit and drink a margarita while I tend my smoker in shorts and flip flops. However, for now — I’m just a little jealous of you all.
So, perhaps you can understand why I am a little reticent to dive right into the classic autumn pumpkin spice flavored comfort foods. It’s just too damn hot here. I’ve already planted that flag with my Pumpkin Spice Blender Pops, and I’m standing my ground.
I do think there is some room to cover space that hasn’t had its grass trampled down by people stampeding to the low carb pumpkin spice coffee cake. I like coffee cake, but I don’t want coffee cake just yet. I want a nice, crisp salad.
So, why not a pumpkin spice salad dressing? Pumpkin spice can still be pleasing when it tilts more savory. Not everything has to be coffee cake, you know.
It’s nice compromise as I melt towards fall. I keep pumping out pumpkin spice recipes like a good food blogger citizen while keeping my fresh summer food for now. We all get to be happy.
I really strive to not overproduce my recipes, layering too many flavors and muting the flavors of each. It’s a classic processed food trick that disguises low quality ingredients and is something to be avoided. I think it’s also done to make recipes look and sound more “gourmet” on a website.
Anyhow, I don’t do it. I want clean, bright flavors that shine through. Something has to be in charge.
As far as salad dressings go, I like Green Goddess a lot — the bright color, the creamy texture, its powerful herbal nature. When executed well, it tells a great story of late spring and early summer. It’s a charming, feminine salad dressing that knows exactly why it exists.
It’s a really cohesive path of conception and wanted to follow it through to a more masculine fall salad dressing. My Pumpkin God Dressing (get it?) touches all the bases that a good Green Goddess salad dressing does in its own way. A bright color and clear flavors with the same creamy texture that we all recognize.
The slight sweetness and earthy flavor of the pumpkin sits up front and is bolstered with my sweetener blend. The acidic bite of apple cider vinegar and a pumpkin spice blend continue the tale into the twilight of the calendar year. It too knows its “why” and has a yarn to spin, except its is of fall.
Pumpkin God Salad Dressing
- 2 tbsp extra virgin olive oil
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 teaspoons yellow mustard
- 2 tablespoons erythritol
- 4 drops stevia glycerite
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoons salt or to taste
- 1/2 teaspoons black pepper or to taste
Place everything except the stevia glycerite into a blender and puree on high until very smooth. This will likely take a few minutes.
Add the stevia a drop at a time, blending after each addition. It's powerful stuff and we don't want to overshoot. Taste after each addition and feel free to stop when it is sweet enough. Chill and serve.