The $6 Aldi Fall Find I’m Putting on Everything — Breakfast, Lunch, and Dessert

published Nov 17, 2022
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Kale and quinoa salad in large white bowl with serving utensils inside the bowl
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

I’m fully on team pumpkin spice. I love how the combination of cinnamon and ginger and other warm spices round out sweet, delicious foods. I’m a big fan of pumpkin spice truffles and pumpkin spice lattes and, as soon as it gets frosty outside, you’ll find me in the kitchen making pumpkin bread — with chocolate chips, of course. It’s probably my favorite fall baked good. 

I especially enjoy stirring a spoonful of pumpkin purée into my morning oatmeal and sprinkling it with pumpkin spice. One morning, I added a drizzle of Aldi’s Specially Selected Organic Pumpkin Spice Maple Syrup, which took my breakfast to a whole new level. But it’s the syrup’s many uses that turned it into my new favorite fall find — and I’m finding that I’m using it for breakfast, lunch, and dessert.

Credit: Jeanette Hurt

What’s So Great About Specially Selected Organic Pumpkin Spice Maple Syrup?

It’s just spices — cinnamon, nutmeg, and ginger predominantly — and Vermont maple syrup. That’s it. When I open a bottle, I get a hefty whiff of spiced sweetness, sort of like a bottle of maple syrup ran into the best spice cookie. Both the maple and pumpkin spice flavors are prominent but balanced. And at $5.99 per 8-ounce bottle, it’s priced right in line with Aldi’s other Specially Selected Pure Maple Syrup.

What’s the Best Way to Use Specially Selected Organic Pumpkin Spice Maple Syrup? 

In addition to my go-to pumpkin spice oatmeal, the syrup is also delicious over pancakes, waffles, French toast, and Dutch babies. And if you have an espresso maker, it’s a great addition to a pumpkin spice latte. It’s also a natural for any pumpkin dessert, whether that’s a pumpkin pie, pumpkin bread, or pumpkin cheesecake.

On the savory side, I’ve enjoyed it on butternut squash. Just drizzle a little bit over the veggies after roasting. It also tastes great with acorn squash (pour a tablespoon into a squash half and top with some butter, then wrap in aluminum foil and roast).

But my absolute favorite way to enjoy it is in a simple maple vinaigrette (extra-virgin olive oil, apple cider vinegar, maple syrup, and salt). The vinaigrette is perfect for a fall salad made with cooked squash, pickled red onions, dried cranberries, pecans, bacon, and red peppers over a bed of greens. It’s the kind of salad I dream about days after I make it — and then I have to make it again.

Do you have a favorite dish with maple syrup you enjoy? Tell us in the comments below.