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.
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.
However, we've definitely gotten into the October groove as we've been eating pumpkins every week this month. Why pumpkin?
- They're easier to peel, cut, and prepare than some of their autumn squash cousins.
- They're beautiful, vibrant in color and can taste so rich and creamy when roasted correctly.
- Our little one loves them as finger foods.
- I love them because they are so versatile and one squash can feed us for multiple meals (roast once, use in 3 meals).
- Jonathan loves them because they are cheap (he's easy to please).
- 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 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.
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!).
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Roasted Pumpkin on Toast
- 2 slices rustic bread
- 1 tablespoon unsalted butter (13 grams)
- ½ 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)
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.
gloria patterson says
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.
Tina Jui says
Enjoy the recipe! It's a great way to enjoy roasted pumpkin.
Bintu- recipes from a pantry says
I've never thought of doing roasted pumpkin on toast but I think you have converted me!
Sarah @ Champagne Tastes says
Well this looks lovely.. I need to roast my own pumpkin instead of using canned. And then make this. YUM
Tina Jui says
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!
Abigail Raines says
I would totally love this for breakfast! Yum!
Platter Talk says
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.
This sounds really good with the cream cheese and cinnamon. I've never roasted pumpkin but would love to try this.
Tina Jui says
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.