Pumpkin Toast
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!
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
Calories 98kcal (5%)Carbohydrates 20g (7%)Protein 4g (8%)Fat 1g (2%)Saturated Fat 1g (5%)Sodium 176mg (7%)Potassium 101mg (3%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 4706mg (94%)Vitamin C 1mg (1%)Calcium 21mg (2%)Iron 2mg (11%)
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