While this season's politics and headlines may lead to heated exchanges over the Thanksgiving table,

we thought we'd ask Paul Salman to address a different controversy and serve up something a bit different.

Okay. There isn't pumpkin spice on that.

Oh, there is.

A Thanksgiving feast, hold the turkey, stuffing, green beans, sweet potato casserole,

a menu of just pumpkin spice, popcorn, pumpkin spice apple cider, and pie, of course.

This is good.

Sampling the spread at Baltimore Spice Haven McCormick and company on the 90th anniversary of pumpkin pie spice.

So you have that sweetness coming from the cinnamon, you have that peppery kick from the ginger,

you have the nutmeg that brings its nuttiness, and then you have all spice that has a little bit of everything,

and you also get the entire house smell like holiday.

McCormick chef Hidar Cohen Averam says the blend was designed to make pies easier to cook.

This is about two teaspoons total.

But nowadays, just churn the spice with butter and smear it on anything.

Crustini say.

I'm going to put a slice of green apple.

You can use any apple you want.

One piece of prosciutto and finish it with some candied walnuts and that's it.

Or infuse a pumpkin cheesecake.

Another way to maybe judge things up a little bit, change things out, maybe try something

new.

Something new, but relying on something old, pumpkin spices nostalgic appeal.

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