Chili-Crisp Pumpkin Butter Toast (Print Version)
Spiced pumpkin butter and chili crisp elevate buttery brioche toast for a comforting, bold autumn bite.
# Ingredients:
→ Pumpkin Butter
01 -
240 g pure pumpkin purée
02 -
45 g unsalted butter
03 -
30 g brown sugar
04 -
15 ml maple syrup
05 -
0.5 tsp ground cinnamon
06 -
0.25 tsp ground ginger
07 -
0.125 tsp ground nutmeg
08 -
Pinch of salt
→ Toast
09 -
4 slices brioche bread
10 -
30 g unsalted butter, softened
→ Topping
11 -
4 tsp chili crisp oil
12 -
1 tbsp roasted pumpkin seeds (pepitas)
13 -
Flaky sea salt, to taste
# Steps:
01 -
Melt butter in a small saucepan over medium heat. Incorporate pumpkin purée, brown sugar, maple syrup, cinnamon, ginger, nutmeg, and a pinch of salt. Stir continuously and cook for 5–7 minutes until the mixture thickens and becomes fragrant. Take off the heat and allow to cool slightly.
02 -
As the pumpkin butter cools, heat a skillet or grill pan over medium heat. Spread softened butter on both sides of each brioche slice. Grill or toast until golden and crisp, about 2 minutes per side.
03 -
Generously spread the prepared pumpkin butter over each toasted slice while still warm.
04 -
Drizzle 1 teaspoon chili crisp oil onto each toast. Garnish with roasted pumpkin seeds and a pinch of flaky sea salt.
05 -
Present immediately and enjoy while warm.
# Notes:
01 -
For a vegan adaptation, substitute plant-based butter and vegan brioche.
02 -
Adjust the amount of chili crisp oil for preferred spice intensity.
03 -
For extra creaminess, add whipped ricotta or mascarpone before topping with chili crisp.
04 -
Excellent accompaniment for chai or spiced coffee.