In search of pumpkin-infused breakfast ideas? Give this delectable Autumn-inspired Roasted Pumpkin Toast a try, adorned with luscious cream cheese, crunchy toasted pecans and drizzled with maple syrup. This breakfast gem not only dazzles the taste buds but also showcases the finest seasonal ingredients, making it a must-try for the fall season.

The Roasted Pumpkin on Toast recipe is a simple yet delightful way to infuse your autumn breakfast or brunch spread with vibrant autumn hues.

Ingredients :

• 2 slices rustic bread


• 1 tbsp unsalted butter (13g)


• 50g pecan halves (chopped)


• 50g pecan halves (chopped)


• Cream cheese


• Maple syrup


• Pinch of paprika


• Pinch sea salt


• Oil

Serves : 2

Cooks In : 45 min

Difficulty : Easy

Preparation Method :

Roasted pumpkin:
1. Preheat the oven to 400°F/205°C.
2. 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 salt, cinnamon and a pinch of paprika.
3. 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.
4. 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.

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

Tips :

Store the leftover roasted pumpkin in a covered container in the refrigerator.