Pumpkin Tahini Crostini

A quick and easy recipe for a Thanksgiving appetizer


  • 1 small sugar pumpkin or 1 cup of canned pureed pumpkin
  • olive oil as needed
  • 2 tbsp maple syrup divided
  • 2 loaves french bread
  • 3 tbsp tahini
  • 1/4 cup pistachios finely chopped
  • 1/4 cup feta


  1. Preheat the oven to 425 degrees Fahrenheit. Cover a small baking sheet with tinfoil and

  2. If using a sugar pumpkin, cut off the top of the pumpkin and cut into 4 wedges and scoop out the seeds.

  3. Add a little olive oil to the pumpkin and place in the oven for 30-40 minutes.

  4. Take out the pumpkin and lower the oven to 350.

  5. Place your bread in the oven if needed. I like to use the Trader Joe's half baked bread so its really fresh when you take it out of the oven. Cook according to those instructions or just briefly warm your bread.

  6. Once the pumpkin has cooled, scoop out the flesh into a food processor. Add 1 tablespoon of maple syrup and pulse until smooth.

  7. Make the tahini vinaigrette using the tahini and maple syrup. Add olive oil as needed to thin out the texture.

  8. Cut the bread on the diagonal.

  9. To assemble add a spoonful of the pumpkin, drizzle with tahini and then top with crushed pistashios and feta.