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Whipped Ricotta Toast, But Make it Seasonally Festive
If you’ve ever had whipped ricotta toast, you know it’s just creamy, delicious, and out of this world. WELL, this pumpkin season, we’re leveling up this toasty treat by making a pumpkin pie version of it! This is a simple 5-ingredient recipe that is so satisfying and cozy, topped with pumpkin pie spice and pumpkin seeds for an extra punch of flavor and texture.
The Perfect Thanksgiving Appetizer
Whether you celebrate Thanksgiving or need an appetizer for a party during the holiday season, this pumpkin pie whipped ricotta toast is the perfect little bite to serve to your guests – and I can guarantee the dish will be empty before the party’s over!
One of my favorite ways to serve ricotta toast is on crostinis made using a lovely French baguette or gluten-free toast. To prepare my toast, I cut it into appetizer pieces, drizzle olive oil over the top, and then add a little salt. (Since this variation of whipped ricotta toast is sweet, I don’t recommend seasoning your bread with pepper). I usually throw my crostinis in the oven at 400F for 10-15 minutes to crisp up, then allow them to cool before topping them off with my whipped ricotta.
Once your crostinis have cooled, pipe your whipped ricotta over them and serve on a festive platter. Your guests will love these, and you’ll love how easy they are to make!
Healthier Substitutes For this Recipe
If you love the sound of this recipe but want to optimize it to be as health-conscious as possible, I recommend substituting a few ingredients and checking a few things on the existing ingredients you will use.
First, you want to ensure that you are using pure pumpkin puree with no additives. You’ll also want to ensure that the honey you use to sweeten the whipped ricotta is pure, organic honey that doesn’t contain additives. I usually recommend opting for local honey.
One of the easiest substitutes for this recipe is the bread – instead of using a French baguette to make your crostinis, use whole-grain sourdough or gluten-free bread and prepare it the same way you would the French baguette. You can also opt for a lower-fat ricotta – note that you may want to let it sit in the freezer for 10-15 minutes before processing so it doesn’t get runny when you pipe it onto the bread.
How to Make Pumpkin Pie Whipped Ricotta Toast
Pumpkin Pie Whipped Ricotta toast is delicious, easy to make, and comes together with a few simple ingredients! Here’s how to make it:
Cut and Toast Your Bread: Before making your pumpkin pie whipped ricotta mixture, you’ll want to toast your bread so it has time to cool before adding your whipped ricotta. You can either use a toaster to get your toast golden brown or drizzle it with olive oil and a pinch of salt, then let it toast in the oven at 400F for 8-10 minutes. If you’re making this for a party appetizer, you’ll want to cut your toast into smaller appetizer slices. This recipe should cover 10-12 bite-sized slices.
Make Your Whipped Ricotta: To a food processor, add your ricotta, pumpkin puree, pumpkin pie spice, cinnamon, and honey. Process on low for 20-30 seconds until combined. Scrape any excess from the sides and pulse if necessary to ensure all ingredients combine.
Pipe Your Whipped Ricotta: Once your ricotta is fully whipped, add it to a piping bag or plastic sandwich bag and cut off the end to our desired thickness. I usually opt for a larger thickness to create a fluffy look. Pipe your whipped ricotta onto your toast or each crostini (whichever you use).
Garnish and Serve: Garnish your whipped ricotta toast with pumpkin pie spice and pumpkin seeds, and enjoy!
For details and visuals, check out the how-to video below. Enjoy your Pumpkin Pie Whipped Ricotta Toast!
Ingredients:
- Pure Pumpkin Puree
- Ricotta
- Honey
- Pumpkin Pie Spice
- Cinnamon
- Salt (optional)
- Pumpkin Seeds (optional garnish)
Tools:
- My favorite food processor – Oster Food Processor and Blender Combo
Pumpkin Pie Whipped Ricotta Toast Recipe:
Print
Pumpkin Pie Whipped Ricotta Toast
- Yield: 2 Toasts or 10–12 Appetizer Crostinis 1x
Ingredients
For the Whipped Ricotta:
- 1 cup Ricotta Cheese
- 2 tbsp Pure Pumpkin Puree
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 2–3 tbsp Honey
- Pinch of Salt (optional)
- Pumpkin Seeds (optional garnish)
For Personal Toasts:
- 2 Slices Sourdough Toast
For Crostini Appetizers:
- 1 French Baguette (10–12 pieces, sliced)
Instructions
- Toast Your Bread: If you make personal toast, toast your bread slices using a toaster until golden brown and set them aside to cool. If making a crostini appetizer, slice your baguette into bite-sized pieces and drizzle with olive oil. Please in the oven and toast for 8-10 minutes at 400F until crispy, and then remove them and allow them to cool.
- Make Your Whipped Ricotta Mixture: Add your ricotta, pumpkin puree, spices, and honey to a food processor and process on low for 20-30 seconds. Scrape the edges using a spatula and pulse again to combine all of the ingredients (additionally, taste to see if you want to add additional honey and do so if needed before pulsing again).
- Pipe Your Whipped Ricotta: Add your whipped ricotta to a piping bag or plastic sandwich bag and cut off the end of it. Pipe your whipped ricotta onto your toast or crostinis.
- Garnish and Serve: Garnish your whipped ricotta toast with pumpkin pie spice and pumpkin seeds. Serve and enjoy!
For more recipes like this one, follow me on social media at @dinneratallis!