Ingredients
2 slices of whole-grain bread
1/2 cup ricotta cheese
1/2 cup pumpkin puree
1 tablespoon honey
1/2 teaspoon pumpkin pie spice
1/4 cup toasted pecans
A pinch of sea salt
Instructions
- Toast the whole-grain bread slices to your preferred level of crispiness.
- In a small bowl, mix together the ricotta cheese, pumpkin puree, honey, and pumpkin pie spice. Stir until smooth and well combined.
- Spread the pumpkin ricotta mixture generously on top of the toasted bread slices.
- Sprinkle with toasted pecans and a pinch of sea salt to taste.
- Serve immediately and enjoy!
Notes
Store the ricotta-pumpkin spread in an airtight container in the fridge for up to 3 days.
Toasted bread should be eaten fresh, but you can store leftover toasts in an airtight container for up to 1 day. Reheat in a toaster or oven for a crispy texture.
If you prefer not to use pecans, you can substitute them with other nuts like walnuts, almonds, or sunflower seeds, or skip them entirely.
This recipe can be made vegan by using plant-based ricotta and maple syrup instead of honey.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snack
- Method: Toasting, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
