Pumpkin ricotta toast made with pumpkin puree, ricotta, syrup and pecans, is a perfect way to start your morning.
This pumpkin ricotta toast is a quick and delicious brunch recipe! It takes only a few ingredients and is the perfect meal during the holiday season.
I don’t know about you, but I enjoy a good Thanksgiving feast. All my favorite foods made at one time? Yes please!
One of the highlights of Thanksgiving, is having all the leftovers. You can get creative and whip us some tasty dishes. Pumpkin ricotta toast is great for such an occasion. We all have extra pumpkin pie filling left over, so why not incorporate it in for a delicious breakfast or brunch recipe.
How to make pumpkin ricotta toast
6 slices bread
1 cup canned pumpkin puree
1 cup whole milk ricotta
3 tablespoons syrup
1/2 cup pecans, chopped (optional)
Place bread on baking sheet and toast in oven.
In a medium bow, stir together the pumpkin puree, ricotta cheese and 1 tablespoon of syrup until well blended.
Spread the mixture generously on top of each slice of toast and drizzle with syrup.
If desired, sprinkle on chopped pecans and enjoy!
The combination of a bread that is smooth and baked with the finest ingredients, topped with a pumpkin mixture gives it a unique taste. This recipe will have you wishing breakfast time always tasted this good.
This recipe is a great way to enjoy pumpkin season a little while longer.