Pumpkin Toast

Fall Breakfast Ideas

Move over pumpkin spice everything, I’m madly in love with everything pumpkin (puree!). This savory pumpkin toast is so fast and easy. I’ve been whipping it up a few times per week recently.

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!

Pumpkin Toast

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!

Pumpkin Toast

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 (kinda like this cinnamon sugar squash!). 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).

If you have leftover puree, make this pumpkin toast for breakfast and this pumpkin quesadilla for lunch or dinner! And you can always whip up a batch of pumpkin butter! You’ll be looking more beautiful and feel healthier in no time!! Pumpkin butter is PERFECT on this Fall Charcuterie board!

Pumpkin Toast

If you just need every meal served on a lovely piece of toast, try this smoked salmon tartine, this spicy avocado toast, a tuna tartare tartine for two, some ricotta and zucchini toast, or this ceviche avocado toast! One loaf of bread and you’re set for the week on meals!

Savory Breakfast Recipes

I often opt for savory over sweet breakfast items too! Be sure to try this breakfast charcuterie board, breakfast tacos (meal prep style), smoked salmon tartine (could probably eat this every day), and Savory French Toast.

And for the perfect snack this Halloween Snack Mix is actually healthy, easy, and perfect for fall!

Frequently Asked Questions

Can you freeze pumpkin puree?

Yes, you can freeze pumpkin puree. Like with all things to freeze, make sure the puree is cold (refrigerated). Place into a container with space to allow for expansion. Can freeze with lid loosely on or off and then tighten/snap when it’s frozen. Lasts a long time. To defrost, simply place in refrigerator or on counter until preferred consistency.

What to do with leftover pumpkin puree?

Leftover pumpkin puree can be frozen. Or use it in quesadillas, atop toast with toppings, in smoothies, or sweetened for a yummy dessert packed with vitamins a and c.


Pumpkin Toast
Print Recipe
5 from 4 votes


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!
Prep Time10 minutes
Cook Time5 minutes
Course: Breakfast, Lunch
Cuisine: New American
Keyword: bread, breakfast, fall, pumpkin, vegetarian
Servings: 4
Calories: 250kcal
Author: Luci Petlack


  • 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.


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Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 688mg | Potassium: 247mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9760IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 4mg

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