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Pumpkin Pie Recipe from Stephanie Pedersen

by Geena Marie Volpe

Pumpkin Crostini_feature

Pumpkin Pie Recipe with a Twist

The color orange has a draw on all of us at this time of year. It’s found in the foliage and it is the sunny pigment of our favorite fall fruit (bet you thought it was a vegetable!). A surprisingly versatile member of the squash family, pumpkin is a delicious addition to a main course, dessert and even beer.

In The Pumpkin Pie Spice Cookbook (Sterling), author Stephanie Pedersen shares pumpkin pie recipes for all occasions, guaranteed to please every pumpkin-lover’s palate.

Your guests will love this easy, elegant and delicious pumpkin appetizer!

Pumpkin Crostini 

(Makes about 2 dozen appetizers)

2 tablespoons extra virgin olive oil

1 clove garlic, roasted and minced

1 cup pumpkin purée

1  teaspoon brown sugar

1⁄2 teaspoon pumpkin pie spice

Salt and black pepper to taste

Optional garnishes: pine nuts, chopped pecans, chopped bacon,

   parmesan cheese

1 baguette, about 24 inches in length

Couple tablespoons extra virgin

Olive oil


1. In a food processor fitted with the chopping blade, pulse together all ingredients except the garnishes, baguette and second addition of olive oil. Pulse until all ingredients are combined. Don’t over-process—you do want a bit of texture.

2. Adjust the salt and pepper if necessary.

3. Make the crostini: Slice a baguette in ¾ inch slices and spread out flat on a rimmed baking sheet. Lightly coat the top of each bread surface with a small amount of olive oil. I used a pastry brush.

4. Broil in a broiler for about 30 seconds or until the tops start to turn light brown around the edges. Stay close and watch carefully—you don’t want the toasts to burn!

5. Place a dollop of spread on each bread slice. Dress with optional garnishes, if desired.

Reprinted with permission from The Pumpkin Pie Spice Cookbook © 2014 by Stephanie Pedersen, Sterling Publishing Co. Photography by Guy Ambrosino




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