Move over pumpkin spice everything, I’m madly in love with everything pumpkin (puree!). Have you tried making your own pumpkin puree – it’s one of the things you should totally do this fall! Whether you’re using homemade pumpkin puree or using it out of the can, this pumpkin toast should absolutely be a daily thing this fall!
Not only does pumpkin taste delicious but it’s also full of fiber, potassium, and vitamin C. Oh and not to mention it’s great for your skin. The vitamin C and beta-carotene help reverse UV damage and improve how your skin feels. It can also help save your skin from wrinkles and even skin cancer. Does this pumpkin toast have your attention now?! Yeah… I thought maybe!
I get tired of all the sweet pumpkin recipes out there. Don’t get me wrong, I’ll eat just about every single one of them, but I’ve had some savory pumpkin dishes that are just SO DELICIOUS, that I’m on a campaign for more savory pumpkin recipes like this one – a chipotle pumpkin toast.
This pumpkin toast recipe, however, is incredibly amendable depending on your sweet or savory needs. I love that this one has a Mexican flavor profile. I mean chipotle peppers and cotija cheese? SCRUMPTIOUS.
But if you’re looking for a sweet toast for breakfast or dessert, you can swap out the spice for some cinnamon, ginger, and nutmeg. And if you’re really feeling sweet, you can drizzle some maple syrup over the top! Ok. My mouth is officially watering.
Uses for Leftover Pumpkin Puree
There are a bunch of recipes out there that don’t use a full can or jar of pumpkin puree (get tons of pumpkin recipe ideas here). So if you have leftover puree, make this pumpkin toast for breakfast and these pumpkin quesadilla recipes for lunch or dinner! You’ll be looking more beautiful and feel healthier in no time!!
Enjoy this delicious pumpkin toast recipe for breakfast, lunch, and dessert this fall! Whip up savory or sweet mixtures to satisfy your taste buds! This chipotle pumpkin toast will tickle your tongue and have you wanting seconds!
- 1 cup pumpkin puree
- 1 tablespoon finely chopped chipotles in adobo
- 4 large slices bread such as sourdough toasted
- ¼ teaspoon fine sea salt or to taste
- ¼ cup crumbled cotija or feta cheese
- 2 tablespoons toasted pumpkin seeds
Stir together the pumpkin, chipotles, and salt in a small saucepan over medium heat for about 2 minutes, just until warm.
Spread ¼ of the puree over each slice of toasted bread. Sprinkle 1 tablespoon of cheese over each and top with pumpkin seeds before serving.