The creator of the Pumpkin Spice Latte reveals its original, even more autumn-inspired name

Incredible as it may seem, it’s been over 20 years since the Pumpkin Spice Latte was first rolled out as part of Starbucks’ revamped fall menu. A follow-up to the festive peppermint mocha and Eggnog Latte, the PSL quickly became a seasonal favorite - no other drink epitomizes the change in season as the summer ends and nights start to draw in.

New seasonal flavors

In 2003, the company was looking to expand their menu and add new flavors. The PSL was the brainchild of product manager Peter Dukes, who suggested pumpkin as a new flavor, tying in perfectly with Halloween.

At Starbucks’ research lab in Seattle, 100 different ideas were exchanged and discussed - many chocolate and caramel concoctions. Dukes’ proposal was put to the taste test - he mixed a small cup of espresso coffee with some pumpkin pie to see whether the combination worked or not.

“The idea of pumpkin in a beverage did not exist [in 2003],” Dukes told Insider on the Pumpkin Spice Latte’s 20th anniversary. “So we started pouring espresso shots on the pumpkin pies and tasting it, getting a sense of what those flavors tasted like when you combine the pumpkin pie and espresso. And we found, wow! that tastes pretty good!”

The PSL is put to the test

The pumpkin spice and coffee combo was a innovative idea but would the new drink catch on? It was given a a trial run in Vancouver and Washington. “This idea of pumpkin was rated as unique. What you need to keep in mind is that we’re going back to 2003,” Dukes explained recently in an interview with PEOPLE. “The only thing pumpkin you would find in the marketplace was the pumpkin puree cans in the grocery store that people would use to make pumpkin pies.”

Fortunately, the Pumpkin Spice Latte was a huge hit. Whether you like it hot, iced, or blended, millions are of PSLs are enjoyed every year. Today, it is the most popular item on the seasonal menu, sold in 79 of the 84 markets Starbucks operates worldwide.

The recipe, a blend of espresso, frothy steamed milk, pumpkin purée, seasoned with cinnamon, nutmeg, and clove, remains the same - something which Dukes, “the father of the PSL” is very happy about: “I think we got a good thing I think we might have a revolt on our hands if we changed the recipe.”

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