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Pumpkin Toast

Updated: Oct 2, 2022

I don't think I will ever gonna stop making more pumpkin recipes. I still have at least 3 more pumpkin ideas in the back of my head. Or maybe more. I have a bunch of stale baguettes and I figured why not make some pumpkin toast?

I'm not gonna brag, this is one of those impromptu recipes that I just go along with my intuition. Even the sauteed squash. It was intended to be a garnishing for my previous pumpkin soup recipe. Something tells me that it would be better on some cheese and toast. Besides, that soup has like 4 different garnishes already.

You can skip the turkey bacon jam if you wanna keep this vegetarian. Another alternative is some seared bacon. Pepperoni or prosciutto work well too. Anyway, I hope you will give this recipe a try.



(Make 4 baguette pizzas)

  • Pumpkin Puree Homemade, 1/2 Cup

  • High Quality Olive Oil, 2 TBSP + 2 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Pumpkin Spice Blend Homemade, 1/2 TSP

  • Pumpkin Spice Syrup Homemade, 2 TBSP

  • Turkey Bacon Jam Homemade, 1 Heaped TBSP

  • Butternut Squash Peeled Finely Diced, 1/4

  • Dried Rosemary / Sage, Pinch

  • Baguette Stale / Fresh, 2

  • Gruyère

  • Low Moisture Mozzarella

  • Parmigiano Reggiano

  • Fresh Parsley Finely Sliced, A Handful

  • Pumpkin Seed Oil, For Drizzling



  • Oven

  • Cast Iron Skillet



  1. Please visit my "How To Make Turkey Bacon Jam" for the recipe.

  2. Please visit my "Pumpkin Spiced Latte" for the puree and syrup recipe.

  3. Please visit my "Pumpkin Spice Blend" for the recipe.

  4. In a large bowl, mix pumpkin puree, 2 TBSP of olive oil, salt, pepper, pumpkin spice, syrup and turkey bacon jam until well combined.

  5. Set aside until ready to use.

  6. In a skillet over medium heat, add olive oil.

  7. Once the oil is heated up, add in the squash.

  8. Season with salt and pepper.

  9. Saute until lightly caramelized.

  10. Add in rosemary and saute until aromatic.

  11. Remove from heat and set aside until ready to use.

  12. Preheat the oven to 220 degree celsius or 425 fahrenheit.

  13. Slice the baguette lengthwise in halves.

  14. Using a baking sheet, press the baguette down to slightly flatten.

  15. *This will ensure extra crispiness.*

  16. Transfer onto the baking sheet.

  17. Spread a thin layer of that pumpkin puree mixture onto the baguette.

  18. Grate some gruyère, mozzarella and parmigiano over the top.

  19. Scatter the sauteed squash evenly over the top.

  20. Wack into the oven and bake until the cheese has melted.

  21. Remove from the oven and immediately garnish with some parsley.

  22. Lastly, drizzle some pumpkin seed oil over the top.

  23. Serve immediately.

No word is needed...


Recipe Video:

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