Tasty Fall Recipes

Pumpkin Hummus with Greek-Seasoned Pita Chips


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When it comes to Halloween – or even seasonal entertaining – put this fast and delicious hummus recipe at the top of your list.  A handful of ingredients are instantly transformed with a blender or food processor.  To make the presentation

complete, pita chips are easily made and seasoned with TSTE’s Greek Seasoning blend.  Anyone can do this!  Super-delicious flavor, super-fast.  Add a few costumes and some festive drinks, and you’re on your way to a terrific party.

Recipe:  Pumpkin Hummus with Greek-Seasoned Pita Chips
Makes about 1 ½ cups

For the pumpkin hummus
1 can (15.5 ounce) chick peas, lightly rinsed and drained
Generous 1 cup (about half a can) pumpkin puree (not pumpkin pie mix)
2 tablespoons olive oil
1 teaspoon Vik’s Garlic Fix blitzed a few times

in a spice grinder
1 tablespoon lemon juice (more as needed to brighten the flavors)
1 scant teaspoon TSTE cumin
Florida Sunshine or Pirates Bite, to season

For Greek Seasoned Pitas
1 package mini wheat pita bread
2 tablespoons Greek Seasoning
¼ cup olive oil

To make the pumpkin hummus.  Combine the chick peas, pumpkin, olive oil, and Vik’s Garlic Fix in the bowl of a food processor fitted with a metal blade; process until smooth.  Add lemon juice and process to combine.  Taste.  Adjust flavor with additional lemon juice, Florida Sunshine, or even Pirates Bite.  Turn out into a serving bowl and refrigerate until ready to serve.

To make pita wedges.  Preheat oven to 350° F (use 325° F with convection setting).  Cut the mini pitas into quarters.  Arrange on a baking sheet and lightly brush the tops with a bit of the olive oil.  Using fingers or a teaspoon, sprinkle the Greek Seasoning on top of the oil.  Bake in the oven about 7 to 10 minutes, or until highly fragrant and the edges of the pita are beginning to brown.

Serve warm or at room temperature with pumpkin hummus. 


Cinnamon Apple Turnovers

Cinnamon apples are baked inside of big, flaky croissants to create a heavenly dessert! These decadent turnovers take minutes to make. Save for a fun lunch idea, appetizer for a party or a fun dessert option!


From The Spice & Tea Exchange®
TSTE® Salted Caramel Sugar, to taste
TSTE® Vietnamese Cinnamon, to taste

From the Grocer
15oz can cooked apples
1 can refrigerated crescent rolls (8 rolls)


Preheat oven per crescent roll instructions.
Begin by opening the cooked apples and crescent rolls. Remove one crescent roll dough slice and set the res aside.
Place one cooked apple on the large end of the dough slice.
Sprinkle with TSTE® Salted Caramel Sugar and TSTE® Vietnamese Cinnamon to taste.
Starting with the large end, roll the crescent roll around the apple until right. Pinch the ends of the rolls closed so apple juice does not leak out.
Sprinkle with additional TSTE® Vietnamese Cinnamon to taste.
Lightly grease a baking sheet with non-stick cooking spray.
Bake per crescent roll package instructions, or until golden brown and flaky.

Yields: 8 Cinnamon Apple Turnovers



Thai Pumpkin Custard


All the pumpkin goodness, without the hassle of the crust—this smooth and creamy custard contains spiced fall flavors with a delicious hint of citrus! The perfect size for a snack or a quick dinner party dessert, Thai Pumpkin Custard takes minimal preparation time and can be stored in the fridge and kept for several days.


From TSTE®:
½ tsp ground TSTE® Makrut Lime Leaf
(about 10-12 leaves)
1 TSTE® Vanilla Bean – Madagascar
¼ tsp TSTE® Himalayan Fine Mineral Salt
2 tsp TSTE® Pumpkin Powder
TSTE® Ginger – Crystallized (optional garnish)

From the Grocer:
3 large eggs
½ cup packed brown sugar
½ cup coconut milk
5 oz evaporated milk
1½ TBS lime juice
2 TBS dark rum (optional)
1 cup pumpkin puree


PREHEAT oven to 350?F. Bring a kettle of water to a simmer.
BEAT eggs with an electric mixer in a large bowl.
ADD brown sugar and beat just until mixed. Add coconut milk, evaporated milk, lime juice, dark rum (optional), pumpkin puree, TSTE® Makrut Lime Leaf, the seeds of the TSTE® Vanilla Bean – Madagascar, TSTE® Himalayan Fine Mineral Salt, and TSTE® Pumpkin Powder. Beat until smooth.
DIVIDE mixture evenly between four 1-cup ramekins
SET ramekins in an 8½”x11” baking pan. Fill the pan with the simmering water until the water level is half of the height of the ramekins.
CAREFULLY place the pan into the oven and bake about 30 mins (or until custard is set and a table knife inserted into the center comes out clean).
REMOVE custards from water bath.
SERVE warm or allow to cool and then cover with plastic wrap and refrigerate until well chilled. Served topped with minced TSTE® Ginger – Crystallized.

Yield: 4 servings
Total Time: 45 mins
Prep: 15 mins
Cook: 30 mins



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