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Home / Breakfast and Brunch Recipes / Breads and Muffins / Roasted Pumpkin on Toast

October 22, 2016

Roasted Pumpkin on Toast

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Looking for pumpkin breakfast recipes? Try this Roasted Pumpkin on Toast, served with cream cheese, toasted pecans and maple syrup. It’s a stunning and delicious fall breakfast recipe featuring seasonal ingredients.

Roasted Pumpkin on Toast for a fall breakfast | The Worktop

To welcome October, I knew I wanted to post more pumpkin breakfast recipes on The Worktop. Pumpkin is such a great seasonal ingredient, but unfortunately, apples are also in season and with so many colds going around now that we have a little one, ginger is also a mainstay on my worktop (hence the recent Caramel Apple Turnover with Filo Pastry and Ginger Spelt Cake recipes). So it has taken me until the end of October to finally get a pumpkin breakfast recipe on The Worktop.

Roasted Pumpkin on Toast for a fall breakfast | The Worktop

However, we’ve definitely gotten into the October groove as we’ve been eating pumpkins every week this month. Why pumpkin?

  1. They’re easier to peel, cut, and prepare than some of their autumn squash cousins.
  2. They’re beautiful, vibrant in color and can taste so rich and creamy when roasted correctly.
  3. Our little one loves them as finger foods.
  4. I love them because they are so versatile and one squash can feed us for multiple meals (roast once, use in 3 meals).
  5. Jonathan loves them because they are cheap (he’s easy to please).
  6. And lastly, before a pumpkin gets used, it’s a great seasonal prop for your worktop. (This is what I’ve resorted to now that I live in a flat in the city…there’s no front porch to display a carved pumpkin / jack o’lantern!)

To make up for the delayed pumpkin breakfast recipes, I have two successive pumpkin recipes to share! This week’s is Roasted Pumpkin on Toast.

Roasted Pumpkin on Toast for a fall breakfast | The Worktop

Roasted Pumpkin on Toast is a straightforward recipe that will add a fantastic pop of fall color to your fall breakfast or brunch table. The hardest part of this pumpkin breakfast recipe is cutting the pumpkin in half. You need a good sturdy chef’s knife, and by using some pressure and wiggling of the knife, the pumpkin should split fairly easily. Clean out the inside with a spoon (save the seeds if you want to roast them), and then cut each half of the pumpkin into about 6 slices. Roast the slices without peeling them, and once they are out of the oven, the peel will slide right off.

Roasted Pumpkin on Toast for a fall breakfast | The Worktop

You can think of this Roasted Pumpkin on Toast recipe as the sweet cousin of the more common avocado on toast dish you find at most breakfast and brunch spots. The roasted pumpkin itself is not as soft as avocado, which is why I pair it with cream cheese to smooth it out a bit. And the roasted pecans will add some intermittent crunch, as well as pairing well with the maple syrup. All put together, you may think you’re eating a delicious pumpkin pie waffle (or at least that’s how my husband described it!).

Roasted Pumpkin on Toast for a fall breakfast | The Worktop

Roasted Pumpkin on Toast

5 from 7 votes
Print Recipe
Serves: 2 people
Prep: 2 mins
Cook: 5 mins
Total: 7 mins
Roasted Pumpkin on Toast is a healthy and delicious breakfast or brunch. The whole family will love this quick breakfast.

Ingredients

Roasted Pumpkin on Toast

  • 2 slices rustic bread
  • 1 tablespoon unsalted butter (13 grams)
  • 1/2 cup pecan halves (50 grams) - chopped
  • 8 1-inch slice roasted pumpkin (any roasted pumpkin will do, but see below for a simple roasted pumpkin recipe)
  • cream cheese (for topping)
  • maple syrup (for topping)
  • ground cinnamon (for topping)
  • 1 pinch sea salt

Simple Roasted Pumpkin (this will make more than enough for 2 servings of Roasted Pumpkin on Toast)

  • 1 small cooking pumpkin
  • olive oil
  • seasoning (if desired, any of salt, black pepper, sweet paprika, paprika, cinnamon, and/or nutmeg; I used salt, cinnamon, and a pinch of paprika)

Instructions

Make the roasted pumpkin

  • Preheat the oven to 400°F / 205°C.
  • Cut the pumpkin in half. Scoop out the seeds, reserving them if you would like to roast the seeds later. Cut each half of the pumpkin into about 6 slices. Bruch each slice with oil, and sprinkle on any spices or herbs, if using.
  • Place the slices on a roasting tray with the skin side down. Roast for 30-40 minutes, until a fork can be easily inserted into the pumpkin flesh.
  • Remove from the oven and allow to cool for 10 minutes. Carefully peel the skin off the slices. For each slice that you'll be using on the Roasted Pumpkin on Toast, cut the slice in half lengthwise.

Make the Roasted Pumpkin on Toast

  • In a small frying pan, melt the butter on medium heat. Add in the pecans and toast, stirring frequently, for about 5 minutes, until the pecans are fragrant. Remove from heat.
  • Spread the cream cheese evenly on top of the bread. Layer on the roasted pumpkin slices. Top with the toasted pecans, Generously drizzle maple syrup on top. Sprinkle on a dusting of cinnamon. Finish with a pinch of salt.

Notes

You can find detailed directions on how to roast a pumpkin on The Kitchn. Store the left over roasted pumpkin in a covered container in the refrigerator.
Course: Toasts and Sandwiches
Cuisine: American
Keyword: Roasted Pumpkin Toast
Special Diet: Vegetarian
Author: The Worktop
Cal : 532kcal
Note: Nutrition information is a rough estimate.
Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.
Roasted Pumpkin on Toast | The Worktop

By Tina Jui
Last updated: October 31, 2017
Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for Dinner, Collections, Cooking Style, Fall Breakfast Recipes, Kid Friendly, Lifestyle, No Egg, Oven, Quick and Easy Brunches, Salads and Vegetables, Seasonal, Thanksgiving Breakfast Recipes, Toasts and Sandwiches, VegetarianTags: cinnamon, cream cheese, fall, kid friendly, maple syrup, nuts, olive oil, oven, pumpkin, thanksgiving, toast, vegetables, Vegetarian Breakfast Recipes

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Reader Interactions

Comments

  1. gloria patterson says

    August 21, 2018 at 12:18 am

    5 stars
    I never thought about pumpkin on toast before. But this might be a very interesting way to eat it. I am going to have to a small pumpkin when season starts.

    Reply
    • Tina Jui says

      August 22, 2018 at 9:56 am

      Enjoy the recipe! It’s a great way to enjoy roasted pumpkin.

      Reply
  2. Bintu- recipes from a pantry says

    October 23, 2016 at 8:25 am

    5 stars
    I’ve never thought of doing roasted pumpkin on toast but I think you have converted me!

    Reply
  3. Sarah @ Champagne Tastes says

    October 23, 2016 at 12:31 am

    5 stars
    Well this looks lovely.. I need to roast my own pumpkin instead of using canned. And then make this. YUM

    Reply
    • Tina Jui says

      November 15, 2016 at 8:11 pm

      I admit, canned pumpkin is so handy to have on hand. But roasted pumpkin takes it to a different level. Definitely give it a go!

      Reply
  4. Abigail Raines says

    October 22, 2016 at 10:52 pm

    5 stars
    I would totally love this for breakfast! Yum!

    Reply
  5. Platter Talk says

    October 22, 2016 at 10:52 pm

    5 stars
    This is something that I would have come up with but I have to say, after reading the recipe that I’m going to try. Thanks! Lovely.

    Reply
  6. Stephanie@ApplesforCJ says

    October 22, 2016 at 10:41 pm

    This sounds really good with the cream cheese and cinnamon. I’ve never roasted pumpkin but would love to try this.

    Reply
    • Tina Jui says

      November 15, 2016 at 8:10 pm

      You really must try roasting pumpkin — it is so good! It’s a staple in our household during the fall season, and it’s really versatile.

      Reply

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