2 ratings

Pumpkin Toast


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.


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

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


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.