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Whipped Ricotta Pumpkin Spice Spread with Honeyed Almond Crunch

This delicious breakfast recipe makes the most of pumpkin and pumpkin pie spices. Perfect breakfast for Fall and the Holidays and so simple to make. 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 people

Ingredients

For the Honeyed Almond Crunch:

  • ½ cup sliced almonds
  • 1/3 cup honey
  • pinch of salt

For the Ricotta Pumpkin Spice Spread:

  • ¾ cup ricotta cheese
  • 2/3 cup pumpkin puree not pumpkin pie filling
  • ¼ cup coconut sugar
  • ¾ teaspoon pumpkin pie spice
  • grated rind of one orange
  • 4 slices sourdough toast

Garnish:

  • Pomegranate seeds optional

Instructions

Make the Honeyed Almond Crunch:

  1. In a medium bowl combine the almonds, honey and salt and heat in the microwave for 60 seconds. Stir and set aside.

For the Whipped Ricotta Pumpkin Spice Spread:

  1. In a Vitamix, blender or in a bowl with a hand mixer, whip the ricotta, pumpkin puree, coconut sugar, pumpkin pie spice and the orange rind until it is smooth and everything is well-combined.
  2. Preheat the oven to 400 degrees.
  3. Place the toast slices on a parchment lined baking sheet .
  4. Assemble the toasts by spreading the pumpkin ricotta mixture evenly over each slice of toast and spooning the honeyed almonds evenly over the top. Bake the toasts for 5-6 minutes until they are just starting to puff up.
  5. Remove the toasts from the oven and sprinkle them with the pomegranate seeds, if desired.