4 pumpkin mushroom and thyme toasts with an orange with pumpkin graphic

Pumpkin + Mushroom Thyme Toast

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Serves 2-4

If there’s anything we know, it’s that you love pumpkin everything come fall. What if we made something that could serve as lunch on any random afternoon, but have it be special enough to make throughout the upcoming holiday season, too? We took crusty toasted slices of bread and topped them with a creamy pumpkin spread infused with subtle fall spices, and then piled on seared mushrooms, crunchy toasted hazelnuts, and fresh thyme. Trust us when we say that this toast satisfies from every angle.

Obsessed with those orange plump vegetable? Same. Try our other recipes like this yummy soup and this delish french toast!

Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.


¼ cup cannellini beans, drained and rinsed

½ cup canned pumpkin puree

1 Tbsp tahini

1 Tbsp apple cider vinegar

1 Tbsp extra virgin olive oil

1 tsp pure maple syrup

¼ tsp ground nutmeg

1/8 tsp ground cinnamon

½ tsp sea salt

freshly ground black pepper, to taste


1 Tbsp extra virgin olive oil

8 oz cremini mushrooms, sliced

4 large slices of crusty Italian or sourdough bread, toasted


¼ cup hazelnuts, toasted and chopped

1 Tbsp fresh thyme leaves

sea salt, to taste

freshly ground black pepper, to taste


Pre-heat oven to 350°F.

Drain and rinse cannelli beans.

Slice cremini mushrooms.

Toast bread.


Place hazelnuts on a cookie sheet and toast for 5-7 minutes or until golden.

Place in a clean kitchen towel and rub until most of the skins come off.

Finely chop and set aside.


In the bowl of a food processor fitted with an “S” blade, add rinsed cannellini beans, pumpkin puree, tahini, apple cider vinegar, extra virgin olive oil, pure maple syrup, sea salt, ground nutmeg, groud cinnamon, and a few grinds of freshly ground black pepper.

Puree until completely smooth.

Transfer to a small bowl and set aside.


Heat extra virgin olive oil in a large pan over medium high heat.

Add cremini mushrooms and let cook 8-10 minutes, stirring only occasionally (every 2-3 minutes), or until golden brown and cooked through.

Remove from heat and season to taste with a pinch of sea salt and freshly ground black pepper.


To assemble toasts, spread a generous amount of Pumpkin Spread over a piece of toast and top with ¼ of the cooked mushrooms.

Sprinkle with chopped hazelnuts and thyme leaves.

Repeat with remaining ingredients to form 4 large portions of toast.

Serve immediately.


Pumpkin Spread and Cooked Mushroom Thyme Toast can be stored in separate air-tight containers in the refrigerator for 5 days.

Toasted hazelnuts can be stored in an air-tight container at room temperature for up to 5 days.