Blockheads' Pumpkin Pie Frozen Margarita|Paul Wagtouicz1/6 Blockheads' Pumpkin Pie Frozen Margarita|Paul Wagtouicz
Kimoto's Pumpkin Pie Bites2/6
Kimoto's Pumpkin Pie Bites
Dana's Bakery pumpkin spice latte macarons3/6
Dana's Bakery pumpkin spice latte macarons
Virginia's pumpkin risotto4/6
Virginia's pumpkin risotto
Faro's pumpkin toffee cake5/6
Faro's pumpkin toffee cake
The Good Batch's Pumpkin Chai ice cream sandwich at Corso Coffee6/6
The Good Batch's Pumpkin Chai ice cream sandwich at Corso Coffee
Winking at passersby from every stoop and looming on windowsills, pumpkins are everywhere — including dishes way beyond just pie at restaurants and bars around town.
Mexican is probably not your first thought when it comes to pumpkin, but the Pumpkin Pie Frozen Margarita atBlockheadscombines two things you already love — pumpkin puree and Fireball whiskey — with cinnamon tequila, then adds another kick with lime juice.
Downtown Brooklyn’s new rooftop Asian beer garden Kimoto doesn’t exactly toe the line when it comes to beer hall traditions, and we couldn’t be happier. On the menu for fall are Pumpkin Pie Bites with maple syrup, spiced mascarpone and fresh sage created by chef Brian Tsao, who, fun fact, actually started his career as a pastry chef and was part of the winning team at 2007’s U.S. Pastry Competition.
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When a Pumpkin Spice Latte is not enough, you’ll want a Pumpkin Spice Latte macaron to dip into it. The wizards atDana’s Bakeryin Gansevoort Market have distilled the essence of fall’s staple beverage into one delicious, gluten-free bite (with a center of espresso buttercream!) And forget all the legwork of trick-or-treating: Through the end of the month, pick up a Candy Box Halloween trio featuring Starburst, 3 Musketeers and candy corn-flavored macarons.
Low-keyVirginia’sis named for the coincidentally shared name of the founders’ mothers, and it’s that homey touch that you’ll find in their pumpkin risotto, a rustic dish with porcinis, pecans and tarragon. This isn’t your grandmother’s kitchen, though — co-owner Christian Ramos is a former sous chef at Per Se, so expect comfortable but elevated fare at this East Village spot.
The newly anointed darling of Michelin and Zagat,Faroin Bushwick, just introduced its Pumpkin Toffee Cake, with icing made the traditional British way by whisking powdered sugar, vanilla and egg whites over a boiler — the result is like liquid marshmallow. Get it anytime, even during their new Sunday brunch that just debuted last weekend.
Beware of werewolves around Hyatt Union Square’sThe Fourth, where the Full Moon Rising cocktail lives. Mixed with vodka, cognac, pumpkin liqueur, ginger liqueur, lemon and garnished with smoked rosemary, just try to keep from howling at the moon for another round.
If you haven’t stopped by the recently openedCorso Coffeein Chelsea, then this might entice you: It’s the only place in Manhattan where you can get a Pumpkin Chai ice cream sandwich made by Brooklyn’sThe Good Batch. The little shop went through about 1,500 sandwiches a day this summer at Smorgasburg, but at Corso you’ll not only skip the long lines, you’ll be helping the Hudson River Park Trust — the cafe is donating $1 of each sandwich sold.
There’s a whole new fall cocktail lineup at Midtown’sZumafrom recently arrived bar manager José Cespedes from Florida, but the one that caught our eye was Beyond the Promenade, which builds a bitter-sweet mix of cinnamon anise syrup and pumpkin puree on a bourbon base.