Lower East Side
If you’re going to eat a vegan, gluten-free, low-sugar pumpkin pie, you might as well eat the best of them. Erin McKenna, the long-reigning queen of gluten-free desserts, uses garbanzo bean flour, rice milk, and arrowroot starch (among other smart substitutions) to create a crust that’s nearly as flaky as the ones chock-full of butter and eggs. It’s not exactly Whole 30-approved, but it’s a sweet(ish) taste of the season for those with dietary restrictions.
Half Japanese tea room and half French patisserie, Tomoko has, perhaps surprisingly, one of the best pumpkin pies in the city. Among green tea mochi, yuzu mousse, and black sesame dacquoise, the elegant simplicity of the classic American dessert takes on an earthier appeal. Order your pie to go and, if your blood sugar can take the hit, stay for the three-course, prix fixe pairing of wine and patisserie sweets.