The nostalgic flavor of pumpkin gets an update with desserts — drinkable or otherwise — that offer a seasonal spin on tradition. At Fang Restaurant in San Francisco, chef Kathy Fang’s ingredient-driven desserts include fall and winter choices such as Pumpkin Eggrolls with Caramel Sauce. Elsewhere, pairings of pumpkin and chocolate create autumn signatures. At 321 Chicago, sous chef Luis Silva offers Chocolate Pumpkin Bread Pudding, while pastry chef Ethan Howard serves Chocolate Pumpkin Cheesecake at Murray Circle in Sausalito.
For customers who prefer to drink their pumpkin, consider The Gourd-zilla, a cocktail featuring pumpkin puree. It’s available at The Bookstore Bar & Café in Seattle. Pumpkin Pie Cider, sweetened with pumpkin brown sugar syrup, is one of the hearty seasonal drinks at Chicago’s South Water Kitchen. Here are the recipes.
• Japanese Pumpkin Eggrolls with Caramel Sauce
• Chocolate Pumpkin Cheesecake
• Chocolate Pumpkin Bread Pudding
• Gourd-Zilla Cocktail
• Pumpkin Pie Cider
• Pumpkin Crème Brulee
• Soy Pumpkin Custard Ice Cream