10 Must-Try Pumpkin Dishes in NYC

By Kelly Dobkin  |  October 8, 2014

Whether roasted into a soup, whipped into foie gras or incorporated into a sweet treat, the versatile, ever-popular fall ingredient is being used in creative ways all over town. Put down your pumpkin spice latte and check out 10 must-try real pumpkin dishes up next.

  • Pumpkin dessert with yogurt foam and pumpkin-cucumber granita at ACME

    Forage-happy chef Mads Refslund has whipped up this unique pumpkin dessert at his seasonal Nordic-inspired NoHo eatery ACME. Served in a sugar pumpkin, this pumpkin and cucumber granita with yogurt foam, frozen mint and pumpkin seeds is a unique and refreshing way to cap off your meal.

    9 Great Jones St.; 212-203-2121

  • Pumpkin toast at The John Dory Oyster Bar

    April Bloomfield's Ace Hotel seafood specialist has created a scrumptious pumpkin-inspired bar snack for fall. Her sweet and salty pumpkin toast is stopped with marjoram pesto, pine nuts and pecorino. 

    1196 Broadway; 212-792-9000

  • Mezze rigatoni with pumpkin at Morsi

    ​Down in TriBeCa, the small-plates Italian newcomer Morsi has incorporated pumpkin into a hearty pasta dish. Chef Kenneth Johnson tosses roasted pumpkin with rigatoni, kale, cannellini beans and tops it with pecorino toscano.

    22 Warren St.; 212-577-2725

  • Shaved pumpkin salad at The Red Cat

    Recently appointed chef Michael Cooperman (The Modern) is serving pumpkin in a colorful salad for fall at this 15-year-old Chelsea favorite. Shaved shards of pumpkin are topped with rich burrata, crunchy pomegranate seeds and finished with pepitas.

    227 10th Ave.; 212-242-1122

  • Pumpkin donuts from Doughnut Plant

    This seasonal favorite is available in both yeast and cake donut varieties every year and has fans lining up down the block. Topped with caramelized pepitas and a sweet and spicy glaze, they are the quintessential fall dessert to pair with cup of steaming hot cider.

    379 Grand St., 212-505-3700; 220 W. 23rd St., 212-505-3700

  • Plancha-seared foie and pumpkin at Toro 

    Ken Oringer and Jamie Bissonnette's Barcelona-inspired eatery is putting an Indian twist on pumpkin with their plancha-seared foie gras dish. The foie is tossed with pear chutney, garam masala and pear bacon and served atop a purée of pumpkin.

    85 10th Ave.; 212-691-2360

  • Pumpkin beer and cheese soup at Delicatessen

    As temperatures drop, warm up with comforting pumpkin soup at Michael Ferraro's casual SoHo eatery. Made with roasted pumpkin, cheddar cheese and dark beer, this creamy fall soup stands up to the coldest October night, and is topped with toasted pumpkin seeds and vincotto.

    54 Prince St.; 212-226-0211

  • Pumpkin vindaloo with palm vinegar and cool ranch raita at Thistle Hill Tavern

    For fall, this Park Slope mainstay incorporates the flavors of pumpkin into the traditional Indian dish vindaloo. Served in a clay hot pot, the pumpkin is roasted with warm spices and then tossed in a vindaloo sauce and garnished with a cool ranch raita and cilantro.

    441 Seventh Ave., Brooklyn; 347-599-1262

  • Foie gras, pumpkin pie, pomegranate and maple flakes at Alder 

    The pub-inspired Alder, chef Wylie Dufresne's more casual East Village eatery, is offering a sweet and savory pumpkin dish for fall. Pumpkin is whipped into foie gras with spices and pomegranate and then piped onto crackers and topped with maple flakes, resulting in a rich, creamy and savory starter. 

    157 Second Ave.; 212-539-1900

  • Pumpkin ice cream pie at Meadowsweet

    At Polo Dobkin's Williamsburg eatery, pastry chef Jared Rubin has created a pumpkin dessert inspired by Thanksgiving flavors. Burnt marshmallow fluff tops off this chilled pumpkin ice cream pie, which is when drizzled with orange bitters caramel and salted pepitas. 

    149 Broadway, Brooklyn; 718-384-0673