Pumpkin Pie Toast

Sunday morning breakfast was something my siblings and I looked forward to every week.

It was the one breakfast a week we sat down together as a family.

And it meant something hot and sweet.

Usually cinnamon rolls.

Or cinnamon toast.

(And maybe some fruit and scrambled eggs too!)

Ahh. Sunday morning breakfast!

Pure peace (ok maybe not so much with four kids).

Pure glory.

Today’s pumpkin recipe is my twist on that glorious cinnamon toast my Mom used to make for Sunday breakfast. I have such vivid memories implanted in my head of my Mom standing in her pajamas at the kitchen counter (usually with her hair up in curlers) buttering bread, placing it on baking sheets, sprinkling that beautifully buttered toast with that delightful cinnamon sugar mixture. Then baking said beautifully buttered and sugared toast to crispy, golden brown perfection; right to that point where the cinnamon became all crunchy.

That brings me to an important topic.

What I described above is how my Momma made our cinnamon toast. It is how I liked it then and how I prefer it today. But you can make cinnamon toast by first toasting your bread, THEN slathering on the butter and sprinkling with cinnamon sugar. So make yours as you please. But my Momma’s way is the best (at least to me). #justsayin

So now that we have that out of the way can we talk this Pumpkin Pie Toast?

Like, in three little words:

Oh. My. Gawd.

Three more words:

This. Is. Good.

Pumpkin Pie and Cinnamon Toast. By their powers combined, a magical Sunday (or any day that ends in ‘Y’) fall like breakfast is served.

One Year Ago: Pineapple Crush Smoothie
Two Years Ago: Breakfast Stuffing
Three Years Ago: Cookbook Review: Emeril at the Grill

Pumpkin Pie Toast

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version

Prep Time: 10 minutes Cook Time: 5 minutes Serves: 4

8 slices bread

¼ cup butter, softened

¼ cup pumpkin puree

1 teaspoon vanilla

¼ cup brown sugar

1 teaspoon pumpkin pie spice

Preheat broiler.

In a small bowl, thoroughly mix together soft butter, pumpkin puree and vanilla until combined.

In a separate small bowl, mix together brown sugar and pumpkin pie spice.

Spread prepared pumpkin butter on one side of each slice of bread. Place buttered bread on baking sheet. Sprinkle sugar and spice mixture evenly on top of buttered bread.

Place prepared bread several inches beneath broiler and cook until bread is toasted but not burned.

Serve immediately.

Note: Can also be made by toasting the bread in toaster first then, spreading with prepared pumpkin butter and topping with sugar and spice mixture.