Pumpkin Ricotta Toast

Pumpkin Breakfast

Pumpkin ricotta toast tastes like fall in toast form! Ricotta cheese infused with lemon, honey and pumpkin puree on crispy sourdough bread topped with roasted butternut squash, toasted pine nuts, pumpkin seeds and crispy sage drizzled with honey on top.

Ricotta toast was all the range this summer so naturally I had to put a pumpkin spin on it for fall! I give you pumpkin ricotta toast — pumpkin puree combined with lemon, honey and ricotta cheese on top of crispy sourdough topped with roasted butternut squash, toasted pumpkin seeds and pine nuts and crispy sage.

Fall in Toast Form

I’m not kidding when I say this toast tastes like fall! Savory and a little bit sweet thanks to the honey and butternut squash on top, it’s the perfect combination of autumn flavors that comes together on a very satisfying piece of toast. I do summer ricotta toast with peaches and basil, but this fall ricotta toast is on a whole other level!

Creamy ricotta mixed with pumpkin and honey is spread on toasted sourdough bread and topped with the flavors of fall. This pumpkin ricotta toast recipe would be awesome for brunch this season or you could cut up the toasts into smaller pieces for an appetizer now or for the holidays.

best fall toast with pumpkin honey ricotta

I love finding news ways to use pumpkin both sweet and savory (which should come as no surprise to you if you follow me on Instagram!


I used Libby’s 100% Pure Pumpkin in this pumpkin toast recipe. It’s what I use in all of my pumpkin recipes — I always have a can (or 5) in my pantry at all times throughout the year.

As the leading producer of canned pumpkin for generations, there’s no one else I trust when it comes to canned pumpkin. Libby’s 100% Pure Pumpkin is just that — pumpkin! No chemicals or preservatives are added to the canning process ever.

I recently also learned their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food. How awesome is that?!

ingredients for pumpkin ricotta toast
pumpkin ricotta toast on sourdough with butternut squash pumpkin seeds and sage

Ingredients for Pumpkin Ricotta Toast

  • Libby’s 100% Pure Pumpkin
  • Sourdough bread
  • whole-milk or part-skim ricotta cheese
  • honey
  • lemon
  • pumpkin pie spice
  • olive oil
  • butternut squash
  • pine nuts
  • pumpkin seeds
  • salt

equipment / utensils:

  • toaster
  • roasting pan
  • food processor
  • cheese cloth or thin dish towel
  • sauté pan

Pumpkin Honey Ricotta

Before assembling the toast, you’ll start by making the pumpkin honey ricotta in a food processor. It’s important to squeeze out some of the moisture from the ricotta using a cheese cloth because you’re going to be adding more moisture in via the pumpkin. Pumpkin puree itself is about 90% water!

Because we want the texture of the ricotta to be really smooth and whipped like it’s important not to over process the mixture once you’ve combined everything into a food processor. Just a couple of pulses will do the trick!

fall toast with pumpkin ricotta, butternut squash, pumpkin seeds, pine nuts and sage

Ways to Use Leftover Pumpkin Puree

Because this recipes calls for 2 tbsp. of pumpkin puree, you will have leftover pumpkin. Don’t toss it! Here are a few ways to use the leftover pumpkin puree to spice up more of your meals and snacks for the season!

A note about storing pumpkin puree. Be sure to always transfer any leftover pumpkin puree to a separate container with a lid in the fridge to last longer. Do not store pumpkin puree in the opened can in the fridge!


Pumpkin Ricotta Toast

Maggie Michalczyk, RDN
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 -5 servings


Pumpkin honey ricotta:

  • 1 16 oz. container of whole-milk or part-skim ricotta cheese
  • 2 tbsp. LIBBY’S 100% Pure Pumpkin
  • 2 tbsp. honey + extra for drizzling on top
  • Juice of ½ lemon
  • Dash of pumpkin pie spice
  • ½ tsp. salt

Pumpkin ricotta toasts:

  • Pumpkin honey ricotta
  • 4 slices of sourdough
  • 1 ½ cup cubed butternut squash
  • cup pumpkin seeds
  • ¼ cup pine nuts
  • 2 tsp. olive oil
  • small bunch of fresh sage leaves


  • Preheat the oven to 400 degrees F and place cubed ricotta on a baking sheet. Roast with a splash of olive oil and salt for 15 minutes until tender.
  • To make the pumpkin honey ricotta, use a cheesecloth to gently remove excess liquid from the ricotta cheese.
  • In the bowl of a food processor add the ricotta cheese, pumpkin puree, honey, lemon, pumpkin pie spice and salt. Pulse for 25-30 seconds max until mixture is completely combined and smooth.** Transfer to a bowl and set aside.
  • In a small saucepan lightly toast the pumpkin seeds and pine nuts. Once they become fragrant and slightly golden they are done. Remove from pan and set side.
  • Next, add olive oil to the pan and toast the sage until dark green and crispy, careful not to burn. Remove from heat and set aside.
  • Finally add the roasted butternut squash to the pan and saute until the edges are toasted on one side.
  • To assemble the toasts, toast sourdough slices in a toaster or cast iron pan and top with 2-3 tbsp. pumpkin honey ricotta, toasted butternut squash, pumpkin seeds, pine nuts and crispy sage. Drizzle with additional honey and enjoy!


**Because we want the texture of the ricotta to be really smooth and whipped like it’s important not to over process the mixture once you’ve combined everything into a food processor. Just a couple of pulses will do the trick!
Pumpkin honey ricotta can be kept covered in the fridge for up to 3 days.
Keyword pumpkin ricotta toast; pumpkin toast; squash toast

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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