Pumpkin Pie

This picture-esque homemade pumpkin pie below starts with fresh pumpkin puree and is spiced with ginger, cinnamon, and cloves. A mixture of egg and cream is brushed on the crust before baking to create a gorgeously shiny golden finish. Find the recipe here.

White Bean and Sausage Stew in Pumpkin Bowls

The perfect fall stew gets all dressed up for a fabulous fall dinner party when it’s baked in a brilliant orange sugar pumpkin. A combination of navy beans, turkey sausage, mushrooms, carrots, leeks, potatoes, and peas are sure to satisfy. Find the recipe here.

Roasted Pumpkin with Shallots and Sage

Sweet, tender sugar pumpkin roasted with olive oil, sage, and shallots serves as an incredibly simple and satisfying side dish. In place of sage, you could use any other robust herb, such as thyme, rosemary, or oregano. Find the recipe here.

Click through to check out more of fall’s favorite decadent eats.

Belly Q

Forged from a unique partnership between Chef Bill Kim, Cornerstone Restaurant Group and Michael Jordan, bellyQ redefines Asian barbecue and elevates it into an interactive dining experience that’s creative and modern. Chef Kim and his expert team take the best seasonal, locally farmed ingredients and craft them into a menu that’s bursting with flavors, from bright and crisp to smoky and earthy.

menu preview from Baume & Brix

Baume & Brix

Co-executive chef Thomas Elliott Bowman (former chef at iNG) is reuniting with iNG chef de cuisine Nate Park and Moto executive pastry chef Ben Roche to open Baume & Brix, with an innovative yet approachable take on global cuisine.

Little Goat

Stephanie Izard’s diner concept, which is now set to open in October. Izard’s famed restaurant Girl & the Goat has been serving fun foods, craft beers, and making wine in a rustic environment since summer 2010.

Embeya

Meaning “little one” in Vietnamese, Embeya will open with a new approach to Asian cooking by integrating French techniques with Thai flavors. The chefs also made an appearance at Taste of the Nation with a set of charcoal grills to prepare fresh meat.

Grace

Grace is chef Curtis Duffy’s masterpiece, or at least it hopefully will be when it opens in the next few months. This one is more than just a restaurant – it’s an accumulation of a lifetime of struggles, successes and dreams. Or it hopes to be, at least. Stay tuned.

Barcelona’s interior at the Fairfield, CT location.

Barcelona

This Spanish tapas restaurant and wine bar chain, primarily located in Connecticut and Greater New York, will be opening an outpost at 1700 Beacon Street in Brookline – the former American Craft space. While details are scarce, reps say it will be similar to the other locations. Target date is by end of fall.

Blue Dragon

Ming Tsai’s (Blue Ginger) new spot at 324 A Street in the Seaport District/Fort Point Channel will be a casual lounge concept featuring small plates of his East-meets-West signature cuisine. The restaurant, which will seat about 70, will likely have late-night hours, a full liquor license and patio seating. The hope is to have it open by late fall.

Maison Villatte

From Boris Villatte, co-owner of acclaimed PB Boulangerie in Wellflleet, comes this bakery/cafe at 267 Main Street in Falmouth on Cape Cod. The cafe plans to serve fresh breads, pastries, sandwiches and more, and there will be both indoor and patio seating. Though it was scheduled to open this summer, Falmouth Chamber of Commerce confirms it’s now slated for mid-September.

Piperi

Thomas John, who made a name for himself at Mantra and then became the head chef at the bakery/cafe chain Au Bon Pain, plans to partner up for a Mediterranean “do it yourself” menu of flatbread sandwiches (piperi is Greek for “peppers”). It will be located at the intersection of Beacon, Cambridge and School Streets, and is expected in early October.

Society on High

Ian Just, chef-owner of Sorriso and Les Zygomates, is slated to open a late-night eatery at 99 High Street in the Financial District as early as November. The focus will be on locally sourced ingredients for his New England cuisine. The restaurant will seat 140 inside and have 60 seats in an outdoor plaza and a bar, and there will be free parking – a luxury amenity in the city.

For more restaurants getting ready to launch in Boston, click here.

Bison Tartare, $17
served with Waffle Chips, Beer Mustard, and a 62° Egg