Makes about 2 dozen appetizers


  • 2 Tbsp. extra-virgin olive oil
  • 1 clove garlic, roasted and minced
  • 1 cup pumpkin puree
  • 1 tsp. brown sugar
  • 1/2 tsp. pumpkin pie spice
  • Salt and black pepper to taste
  • 1 baguette, about 24 inches in length
  • Couple extra tablespoons extra-virgin olive oil
  • Optional garnishes: pine nuts, chopped pecans, chopped bacon, Parmesan cheese


    In a food processor fitted with the chopping blade, pulse together all ingredients except the garnishes, baguette and second addition of olive oil. Pulse until all ingredients are combined. Don't overprocess—you do want a bit of texture.

    Adjust the salt and pepper if necessary.

    Make the crostini: Slice a baguette into 3/4-inch slices and spread out flat on a rimmed baking sheet. Lightly coat the top of each bread surface with a small amount of olive oil, using a pastry brush if you wish.

    Broil in a broiler for about 30 seconds, or until the tops start to turn light brown around the edges. Stay close and watch carefully—you don't want the toasts to burn!

    Place a dollop of spread on each bread slice. Dress with optional garnishes, if desired.

    Reprinted with permission from The Pumpkin Pie Spice Cookbook © 2014 by Stephanie Pedersen, Sterling Publishing Co. Photography by Guy Ambrosino.

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