Vegan Pumpkin Toast With Spiced Maple Cream Cheese

October 2, 2019
October is finally here and in New England that means everything pumpkin. Every coffee shop or café has something to offer that is pumpkin spice flavored. The other day I was in a coffee shop and they had this toast that looked delicious but it was completely non-vegan. I knew I had to go home and recreate it for myself. You can make this using a fresh sugar pumpkin or using frozen chunks but I think I got more satisfaction by preparing the pumpkin myself. Pumpkin is a low-calorie, nutrient-dense food. This toast is sweet and savory and makes for a warming, hearty breakfast on a cold morning. You can prepare this the night before and put it together in the morning. If you don’t use all of the pumpkin as a topping on toast, it would make a nice side with some rice and greens. You can also play around with the toppings you add, using candied pecans or sage.
Vegan Pumpkin Toast

Vegan Pumpkin Toast With Spiced Maple Cream Cheese

Recipe Type: Breakfast Sandwiches
utensils YIELDS 4 servings
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  • 1 sugar pumpkin, cubed
  • 1 tbsp olive oil
  • 1 tsp rosemary
  • 1/4 tsp thyme
  • 1 8oz tub vegan cream cheese
  • 1/3 cup maple syrup
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • to top pumpkin seeds
  • to top dried cranberries
  • 2 slices toast
  • 1 sugar pumpkin, cubed
  • 1 tbsp olive oil
  • 1 tsp rosemary
  • 1/4 tsp thyme
  • 1 8oz tub vegan cream cheese
  • 1/3 cup maple syrup
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • to top pumpkin seeds
  • to top dried cranberries
  • 2 slices toast
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Directions

1. Preheat the oven to 350°F.
2. To prepare the sugar pumpkin, begin by peeling it. Then cut the top off and remove the seeds. Once the insides are removed and scraped out with a spoon, cut the pumpkin in half and then into slices. Now you can cube it.
3. Toss the cubed pumpkin in a mixing bowl with the oil, rosemary, and thyme. You can also add a little salt and pepper for taste.
4. Add to a baking sheet and bake for about 40 minutes, until pumpkin can be pierced with a fork.
5. While the pumpkin is cooking, prepare the cream cheese. Add the cream cheese, syrup, cinnamon, nutmeg, and ginger to a mixing bowl and whip with a mixer for a few minutes until light and fluffy.
6. Remove pumpkin from oven.
7. Spread cream cheese on toast and top with roasted pumpkin, seeds, cranberries, and fresh rosemary.

Also by Lauren: Vegan French Onion Lentil Stew
Shredded Brussels Sprout Salad With Dijon Maple Dressing
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Photo: Lauren Sacerdote


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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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