Pumpkin Toast

pennybenjaminMain Meals, NourishLeave a Comment

pumpkin toast

I’m a massive proponent of eating whole foods wherever possible and this Pumpkin Toast is such a great way to do so at breakfast! Inspired by Casey-Lee Lyons‘ “Sweet Potato Toast”, I’ve been having this pumpkin toast for breakfast a lot lately, it’s so easy and delicious!

Recipe Type: GF, DF, RSF, Paleo, V

Serves 1
Time  20 min

pumpkin toast

Here, I topped my toast with; avocado, radish and olives; dill pesto, proscuitto di parma, dill; peanut butter, coconut yoghurt, strawberries and hemp seeds.


  • A few slices of your favourite pumpkin (or sweet potato) – I use the solid end of a butternut pumpkin.
  • Toast toppings of choice (Dill Pesto and Liver Pate are delicious options)


  1. Place the slices of pumpkin in the toaster and toast.
  2. I find I need to use the highest setting, 2-3 times to get them nice and crispy on the outside.
  3. Top with your favourite toast toppings!

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