Since Starbucks first launched the pumpkin spice latte in 2003, pumpkin spice has certainly proven to be an enduring flavor trend. This spice blend, typically including a mixture of cinnamon, nutmeg, ginger, allspice, and cloves, evokes the warm, cozy vibes of fall. In recent years, it’s been spotted in everything from marshmallows to salsa.

While pumpkin spice flavor isn’t going anywhere, restaurateurs and food manufacturers can find ways to make this nostalgic blend new or go in a different direction to fulfill the same fall cravings. How can your business move beyond traditional pumpkin spice to deliver the experience consumers demand with a dose of novelty?

Reinventing Pumpkin

Pumpkin spice lattes and smoothies are old hat at this point. Even pumpkin lobster ravioli has been done. How can this flavor trend evolve to stay relevant and fresh?

Although pumpkin pie eggnog, martinis, and spiced shrubs have already infiltrated the adult beverage market, you could think outside the box with recipes like a pumpkin margarita or Sazerac. To take it in a new direction, though, consider pairing pumpkin spice with something a bit, well, spicier. 

Pumpkin hot sauce with additions like jalapeño, habanero, or chipotle will add a whole new twist to the pumpkin spice game, as it can liven up meat, eggs, or veggie dishes, and even drinks or desserts.

 Pecan Pie

While you might think of apple pie or caramel apples as classic autumn desserts, the flavor of pecan pie is a bit more complex and novel — but with the same comforting appeal. This Southern classic has all the hallmarks of a fall favorite, thanks to a combination of sweet, nutty, and salty flavors that deliver cozy feels. 

Naturally, pecan pie transitions well to other applications like custard, cheesecake, ice cream, or coffee; Starbucks is set to release its Oatmilk Pecan Crunch Latte and Salted Pecan Cold Cream Foam in September. However, you could also use toasted pecans, brown sugar, and cinnamon to create an inspired crust for chicken or steak. 

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Streusel

It’s hard to argue with the basic mixture of flour, butter, and sugar crumbled atop many a baked dessert to add texture and flavor. With variations that include cinnamon or other spices and additions like nuts or oats, streusel offers a versatile and attractive alternative to commonplace fall flavors.

Not only does its flavor profile lend itself well to the coffee market, but streusel also pairs perfectly with fruit-forward foods, such as Apple Streusel Soft Baked Bars by Mott’s. 

Additionally, streusel can easily be added to breakfast items like pancakes or waffles. It can even add surprising flair to savory fall dishes like pork chops, squash casseroles, or baked green beans.

Related: Seasonal Flavors: What's Capturing Consumer Palates

Sweet Corn

Sweet corn is good for more than grilling or adding to summer salads. This staple of summer cookouts can easily transition to fall in a variety of innovative ways, such as the base for the filling for ravioli. Canned corn or corn milk also adds a unique note to beverages like coffee, delivering shades of salty, buttery, and sweet appeal. 

Corn cookies have gained popularity over the last few years, but sweet corn could also be used to upgrade fillings for cakes and pastries. If you’re not sure your customers will go for corn in desserts, you could try out caramel corn or kettle corn flavor profiles.

Finding Your Fall Flavor

Pumpkin spice has become a modern classic when it comes to fall flavors, but you don’t have to stick to the script. There’s no better way to attract consumers than by blending nostalgia and novelty. 

Restaurateurs and food manufacturers who reinvent classics like pumpkin pie, pecan pie, streusel, and sweet corn have the best chance to set new trends and capitalize on the established market for pumpkin spice.

To learn more about Symrise? Questions about trends and insights? contact the team today!