Pumpkin Toast

Pumpkin Toast

Weelicious

Toast. Just a slice of lovely, crispy on the outside — sometimes fluffy on the inside — goodness. While there are an unlimited number of ways to dress up your toast in the morning, sometimes I find that the simplest approaches are the most preferred — especially by kids.

For Halloween, I've been experimenting with a bunch of new pumpkin recipes. Pumpkin butter is one of my fall favorites, so one morning after making my first batch of the season, I took a heaping spoonful and dolloped it on top of a warm slice of just-out-of-the-toaster crusty deliciousness. With the back of the spoon I quickly fashioned the pumpkin butter into a pumpkin shape, which was enough to get my kids excited. Don't judge me too harshly for then grabbing a bag of chocolate chips at 7:30 a.m. to make the jack-o'-lantern face. I couldn't help myself. You can easily substitute raisins for the chocolate, but what's Halloween without some sweets?

This easy to make yet heartwarming toasty morning treat should get everyone's morning started off right.

2
Servings
405
Calories Per Serving
Deliver Ingredients

Ingredients

For the pumpkin butter

  • 2  Cups  uréed pumpkin or one 15-ounce can pumpkin purée
  • 1/4  Teaspoon  nutmeg
  • 1/3  Cup  honey
  • 1  Tablespoon  lemon juice
  • 1  Teaspoon  cinnamon

For the pumpkin toast

  • slices of sandwich bread
  • 4  Tablespoons  pumpkin butter
  • Chocolate chips

Directions

For the pumpkin butter

1. Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally. Cool and serve.

Place in appropriate tupperware or Ziploc bag and freeze up to 4 months. Defrost in fridge.

For the pumpkin toast

Place the bread slices in a toaster and toast until golden brown.

Spread 2 tablespoons of pumpkin butter onto each slice of bread in the shape of a pumpkin. Use chocolate chips to decorate eyes and a mouth to resemble a jack-o'-lantern.

Nutritional Facts

Total Fat
25g
36%
Sugar
22g
24%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
37g
28%
Protein
9g
20%
Vitamin A, RAE
174µg
25%
Vitamin C, total ascorbic acid
11mg
15%
Calcium, Ca
182mg
18%
Choline, total
43mg
10%
Fiber, total dietary
6g
24%
Folate, total
101µg
25%
Iron, Fe
4mg
22%
Magnesium, Mg
136mg
43%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
225mg
32%
Selenium, Se
3µg
5%
Sodium, Na
556mg
37%
Water
198g
7%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.