This high-protein pumpkin toast is the perfect way to enjoy all the cozy flavors of fall in a simple, satisfying breakfast or snack. Creamy whipped cottage cheese is blended with pumpkin puree, maple syrup and warm spices, then spread over crispy sourdough and finished with a drizzle of hot honey, crunchy toasted pepitas and flaky sea salt.
The combination of sweet pumpkin, spicy hot honey and salty crunch is seriously delicious—and the whipped cottage cheese adds a boost of protein without overpowering the pumpkin flavor.
Why You'll Love This Protein Ice Cream
If you’re looking for an easy fall breakfast that feels a little special, this one checks all the boxes.
- High in protein: Cottage cheese gives the pumpkin spread a protein boost.
- Easy to make: The pumpkin cottage cheese spread comes together in just a few minutes.
- Sweet + spicy: Hot honey adds the perfect little kick to the creamy pumpkin.
- Naturally sweetened: A touch of pure maple syrup adds sweetness without refined sugar.
- Perfect for fall: Pumpkin, cinnamon, pepitas and sourdough make this feel like fall on a plate.
- Gluten-free option: Use your favorite gluten-free sourdough bread if needed.
Tips for the best Peach Cobbler Ice Cream
Blend the cottage cheese really well. This is what transforms it from cottage cheese into a smooth, creamy spread. I recommend blending for at least a minute or two.
Use cold cottage cheese. It tends to whip up nicely and gives the spread a creamy texture.
Don’t overdo the maple syrup. The hot honey adds plenty of sweetness, so you only need a small amount of maple syrup in the pumpkin spread.
Toast your pepitas. If you have a few extra minutes, lightly toasting the pepitas makes them extra crunchy and brings out their nutty flavor.
Adjust the hot honey to your taste. Use a little for just a hint of heat or drizzle generously if you love a sweet-and-spicy combination.
FAQs
How much protein is in pumpkin toast?
The exact amount will depend on the cottage cheese and sourdough bread you use, but the whipped pumpkin spread provides a good protein boost thanks to the cottage cheese. For even more protein, pair your toast with eggs, Greek yogurt, or a protein-rich smoothie.
Can I use Greek yogurt instead of cottage cheese?
Yes, although the texture and flavor will be slightly different. Greek yogurt can be used in place of cottage cheese for a tangier pumpkin spread. If using Greek yogurt, you may want to adjust the maple syrup to taste.
Can I make pumpkin toast without hot honey?
Absolutely! If you don’t like spicy foods, you can substitute regular honey or maple syrup. You could also skip the added sweetener altogether—the pumpkin spread is lightly sweetened on its own.
What kind of pumpkin puree should I use?
Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sweeteners and spices. I used Farmers Market Foods Pumpkin Puree in this recipe.
Can I make this pumpkin toast gluten-free?
Yes! Simply use your favorite gluten-free sourdough or other gluten-free bread. The whipped pumpkin cottage cheese spread and toppings are naturally gluten-free, but always check individual product labels if you’re preparing the recipe for someone with celiac disease.
Can I make the whipped pumpkin spread ahead of time?
Yes. The pumpkin cottage cheese spread can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a quick stir before spreading on your toast.
What can I use instead of pepitas?
If you don’t have pepitas, try chopped pecans, walnuts, almonds, or sunflower seeds. For an extra fall-inspired version, toasted pecans are especially delicious with the pumpkin and hot honey.
What can I use if I don’t have sourdough?
Any hearty bread will work. Try whole-grain bread, multigrain bread, brioche, or gluten-free bread. Just make sure to toast it well so it holds up to the creamy pumpkin spread.
Can I use pumpkin pie spice instead of cinnamon?
Definitely! Replace the cinnamon with 1/2 teaspoon pumpkin pie spice for even more classic pumpkin spice flavor. You can adjust the amount to taste.
Other Pumpkin Recipes To Make:
Save this recipe for fall fun—and tag @healthyholme on Instagram if you try the recipe!
High-Protein Pumpkin Toast with Hot Honey
Ingredients
Whipped Pumpkin Protein Spread
- 1/2 cup cottage cheese
- 2 tablespoons Farmers Market Foods Pumpkin Puree
- 2 teaspoons pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Tiny pinch of salt
For the Toast
- 2 slices sourdough bread
- 1 tablespoon hot honey to taste
- 1 tablespoon toasted pepitas
- Flaky sea salt
Instructions
- Add the cottage cheese to a small food processor or blender. Blend for 1–2 minutes, until completely smooth and creamy.
- Add the pumpkin puree, maple syrup, vanilla, cinnamon and salt. Blend until smooth and fluffy.
- Toast the sourdough until golden brown and crisp.
- Divide the whipped pumpkin cottage cheese between the two slices of toast and spread generously.
- Drizzle with hot honey and sprinkle with toasted pepitas and flaky sea salt. Serve immediately.
