A self-described pumpkin enthusiast, Edward Allen has spent years seeking out every variety of seasonal squash-flavored product, from body scrubs to bubblegum to beer. We asked him to be Los Angeles magazine’s official holiday pumpkin correspondent, and lend his gourd-spertise to some of the season’s most outrageous pie-spiced goodies. (Note: He’s also one of the founders of local PR firm Urban + Allen; unfortunately for him, none of his clients are pumpkins.)
I stumble across new pumpkin finds in all kinds of of ways—but lately, I’ve been scoring more and more tips via Instagram. Last week a friend of mine wisely tagged me in a photo from Cooks County restaurant that pictured a slice of pumpkin ice cream pie. Knowing that Roxana Jullapat is one of the city’s best pastry chefs, I figured this was a must try.
It was more than that. It was love. Here, Roxanna has truly outdone herself. The pumpkin ice cream alone is worth the trip, but the oat-graham crust (which, I’m told, is gluten free) really lets the overall pumpkin-ness shine. The dessert comes with a drizzle of caramel and a few hunks of pumpkin seed brittle. I can’t believe I’m saying this, but it rivals my all time favorite pumpkin creation: my mother’s pumpkin cheesecake. (Sorry, Mom!)
I was told that if you call a day or two ahead of time you can purchase pints of the pumpkin ice cream to go. It’s time to see what my freezer is really made of.
Score: 5 Jack-O-Lanterns (out of 5)
Cooks County, 8009 Beverly Blvd., L.A., 323-653-8009