Pumpkin Whipped Ricotta Toast With Blackberries
Read Directions
Prep time 20mins
Cook time 45mins
Serves or Makes: 4

Recipe Card

For the Roasted Pumpkin


  • 1/2 small honeynut squash, butternut squash, or sugar pumpkin
  • 1 tablespoon maple syrup
  • Olive oil
  • Kosher salt

For the Pumpkin Whipped Ricotta


  • 1 cup roasted squash or pumpkin
  • 1 cup ricotta cheese
  • 1/3 cup mascarpone cheese
  • 1 tablespoon maple syrup

For the Candied Pumpkin Seeds


  • 1/2 cup hulled pumpkin seeds (pepitas)
  • 10 sage leaves
  • 1 tablespoon maple syrup
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • Olive oil

For Serving


  • 4 slices thick-cut bread
  • Driscoll's blackberries
  • Maple syrup
  • Flaky sea salt

Roast the Pumpkin and Make the Candied Pumpkin Seeds


  • Step 1

    Preheat oven to 425F degrees.

  • Step 2

    Line two small baking sheets with foil or parchment paper.

  • Step 3

    Drizzle halved pumpkin with maple syrup, olive oil, and season with a pinch of kosher salt. Roast cut side-down until caramelized and completely tender, about 40-45 minutes. Carefully remove skin while warm, then let cool completely. (Note: you can roast both halves of the pumpkin to make extra, but only 1 cup roasted pumpkin will be used in this recipe!)

  • Step 4

    Meanwhile, toss pumpkin seeds and sage with maple syrup, chili powder, cinnamon, olive oil, and a pinch of kosher salt. Roast until golden and fragrant, about 15 minutes. Let cool completely.

  • Step 5

    Meanwhile, toast bread to desired darkness. Let cool.

Make the Whipped Pumpkin Ricotta

  • Step 1

    Add cooled roasted pumpkin ricotta, mascarpone, maple syrup, and salt to the bowl of a food processor and process until completely smooth and fluffy, about 1 minute. Transfer mixture to a piping bag and refrigerate until ready to use (I store mine in a drinking glass to catch any leaks).

Assemble Toasts

  • Step 1

    Pipe whipped pumpkin ricotta on toast, then top generously with Driscoll’s blackberries, candied pumpkin seeds, maple syrup, and a sprinkle of flaky sea salt.