Both are good in different ways.
I prefer pumpkin pie over apple pie but apple cider over pumpkin spice
Apple cider all the way. I've got four gallons of the stuff unfiltered in my fridge right now.
Remember, friends don't let friends ruin unpasteurized cider by sticking it on a stove and spicing the hell out of it. Only do that with pasteurized cider; it was already ruined when you bought it.
Why, what happens with unpasteurized cider?
You drink it as is. It's delicious.
Or are you asking about sanitation? I'm using the word "pasteurization" colloquially to mean "heat pasteurization". UV-treated ciders typically still retain the flavor that heat pasteurization destroys, unless the brand just happens to suck regardless.
Why not both?
Pumpkin spice works better across a wider range of products. Which is why it is marketed heavier.
Washington State and Illinois in a showdown
Chicagoan here; I'll take cider over pumpkin spice. Besides, you can't make spices directly into alcohol.
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