Pumpkin Toast
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Pumpkin Toast is the fall version of Avocado Toast. It’s easy to make with a variety of toppings, from sweet to savory, perfect for breakfast or a snack!
With the first day of fall coming up on Friday, I decided it was time to find as many new ways to eat pumpkin as possible!
As the worlds biggest fan of avocado, I could not love avocado toast anymore, but during the fall and winter months when avocados are harder to find, I felt like avocado toast needed a suitable substitute and pumpkin toast is where it’s at.
I topped my pumpkin toast 7 ways, some sweet, some savory, some perfect for breakfast, others great as a sweet snack and all of them perfect for serving friends and family at all of your fall and winter parties.
Ingredients
- 1 loaf sourdough bread
- 1 can (16 ounces) pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon sea salt
Toast the sourdough bread. In a mixing bowl, combine the pumpkin puree, cinnamon, nutmeg, cloves and sea salt.
Spread each piece of toast with the pumpkin puree and add the toppings of your choice.
These are the 7 ways I topped my Pumpkin Toast:
- Apple slices and caramel sauce
- Mixed with cream cheese – whip a little softened cream cheese into the pumpkin puree before spreading it onto the toast
- Drizzle of maple syrup
- Pomegranate seeds
- Dried cranberries and candied pecans
- Melted brie, sliced pears and honey – place the sliced brie on top of the pumpkin toast and place under the broiler in the oven for 2-3 minutes, or until the brie is melted. Top with the sliced pears and a drizzle of honey on top.
- Ricotta and fried sage – for a savory pumpkin toast, top with a couple of dollops of ricotta cheese, then fry a few pieces of fresh sage in olive oil in a small skillet and place on top.
The pumpkin toast topped with melted brie, sliced pears and honey was my absolute favorite! I’ll definitely be serving this as an appetizer at fall and holiday parties!
Any other ideas for how you’d top your pumpkin toast? Comment below and let me know!
Pumpkin Toast
Ingredients
- 1 loaf sourdough bread, app. 15 slices
- 16 ounce can pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon sea salt
Toppings
- Apple slices and caramel sauce
- Mixed with cream cheese
- Drizzle of maple syrup
- Pomegranate seeds
- Dried cranberries and candied pecans
- Melted brie, sliced pears and honey
- Ricotta and fried sage
Instructions
- Toast the sourdough bread.
- In a mixing bowl, combine the pumpkin puree, cinnamon, nutmeg, cloves and sea salt.
- Spread each piece of toast with the pumpkin puree and add the toppings of your choice.
Topping Options
- Top with apple slices and caramel.
- Whip a little softened cream cheese into the pumpkin puree before spreading it onto the toast.
- Drizzle the pumpkin toast with maple syrup.
- Top the pumpkin toast with pomegranate seeds.
- Top the pumpkin toast with dried cranberries and candied pecans.
- Place sliced brie on top of the pumpkin toast and place under the broiler in the oven for 2-3 minutes, or until the brie is melted. Top with the sliced pears & a drizzle of honey on top.
- Top with a couple of dollops of ricotta cheese, then fry a few pieces of fresh sage in olive oil in a small skillet and place on top.
Notes
- The nutrition information provided does not include any toppings. Nutrition will vary by toppings added.
Nutrition Facts
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