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Grilled Pumpkin Toasts with Brown Butter Crema & Toasted Pepitas |

Grilled Pumpkin Toasts with Brown Butter Crema & Toasted Pepitas

  • Yield: 4-6 servings 1x



For the Brown Butter Crema:

  • 1 stick of butter, divided and at room temperature
  • ¼ cup sage leaves
  • 2 tablespoons crème fraiche or sour cream
  • 12 tablespoons whole milk
  • Salt and pepper, to taste

For the Pumpkin:

  • 1 tablespoon butter
  • 2 shallots, finely minced
  • 2 garlic cloves, finely minced (or pressed/grated)
  • 2 sage leaves
  • 2 teaspoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup of pumpkin puree
  • Salt and pepper, to taste


  • Toasted pepitas
  • Crispy sage leaves, chopped or torn (from brown butter)
  • Finely chopped scallions or chives
  • Sourdough bread, cut into ½-inch thick slices
  • Olive oil


For the Brown Butter Crema:

  1. Melt half the stick of butter over medium heat in a pan with a light-colored bottom (so you can keep track of the color). Add the sage leaves. Swirl the pan to make sure the butter is melting evenly.
  2. The butter will foam. Keep swirling the pan. Once you smell a nutty aroma and see that the butter is turning a toasty brown color, quickly remove it from the heat and pour it into the bowl of your stand mixer (or a heat-safe bowl). Remove the sage leaves and save for later (they can be used as garnish on the finished toasts!).
  3. Cool the butter until it begins to solidify. Once this stage is reached, add in the other half of the butter (it should be at room temperature) and whip the two together in the stand mixer, using the whisk attachment (alternatively, you could use a hand mixer to whip the butter).
  4. Whip until the two butters are homogenous and fluffy. Beat in the crème fraiche and season with a little salt and pepper. Whip again until fluffy. If the mixture is too thick, beat in a tablespoon or two of milk until the mixture is smooth and slightly thinned.
  5. Spoon the mixture into a piping bag fitted with a small round tip (I used this one).

For the Pumpkin:

  1. In a small saucepan, melt the butter over medium-low heat. Add the shallots, garlic, and sage and cook until softened, about 5 minutes. Add in the sugar and spices, stir to melt the sugar, and then remove the mixture from the heat.
  2. Place the mixture in the bowl of a food processor and add the pumpkin.
  3. Pulse the mixture until everything is smooth and incorporated. Season, to taste, with salt and pepper.


  1. Heat a grill or grill pan over medium heat. Once hot, drizzle the bread slices with olive oil and grill on the hot pan/grill for a couple minutes per side, or until golden and toasty and even charred in spots. Remove from the grill.
  2. Spread the pumpkin puree on each grilled bread slice. Carefully pipe a drizzle of the brown butter crema over the pumpkin (this stuff is rich so you really don’t need a lot) and then garnish with the toasted pepitas, sage leaves, and fresh scallions/chives. If needed, season with a sprinkle of salt. Slice each toast into halves or thirds and serve!


  1. Both the pumpkin puree and the brown butter crema can be made completely ahead of time. Store both in airtight containers and allow them to return to room temperature before serving. The brown butter crema will harden substantially in the fridge, so allow adequate time for it to come to room temperature before attempting to put it in a piping bag.