Maple Roasted Pumpkin Crostini with Blue Cheese & Pumpkin Seeds
Mashing the pumpkin by hand after it’s roasted gives it a rustic feel and allows it to be spread more easily on the crostini.
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This maple roasted pumpkin crostini recipe combines warm, seasonal flavors with a touch of elegance. Sweet roasted pumpkin, salty blue cheese, crunchy pepitas, and crispy sage come together on toasted baguette slices for the perfect fall appetizer. Ideal for holiday entertaining or cozy nights in, these crostini are both rustic and refined. If you enjoy this recipe, try my Fall gnocchi with butternut squash, pancetta, and sage and shaved Brussels sprouts salad for more autumn-inspired dishes.
Why You’ll Love This Recipe
- Seasonal and festive — A celebration of fall’s best flavors—pumpkin, sage, and maple—on one bite-sized crostini.
- Easy yet impressive — Minimal prep and simple steps deliver an appetizer that looks and tastes gourmet.
- Crowd-pleasing flavor contrast — The balance of sweet, salty, creamy, and crunchy keeps every bite interesting.
Key Ingredients in This Recipe
- Pumpkin – “Sugar”, “sugar pie” or “pie pumpkins” are the best types of pumpkins to use for baking. Larger varieties used for carving jack-o-lanterns often have a much tougher texture and lack the sweetness of the smaller pumpkins. Pumpkin seeds removed from pumpkins look different from store-bought pumpkin seeds or “pepitas”. The pumpkin is peeled and cut and the seeds are scooped out with a spoon before the pumpkin is roasted on a baking sheet.
- Maple – Maple syrup sweetens the pumpkin as it roasts in the oven.
- Pepitas – While the pumpkin seeds you remove from the pumpkin are white and thin, pepitas are green and small and while they are indeed pumpkin seeds they only come from certain pumpkins that don’t require shelling, namely oilseed or Styrian pumpkin varieties. Save the seeds from the pumpkin and roast for a snack rather than wasting time shelling them to obtain pepitas (or just grab a bag from the nut section of the grocery store).
- Blue cheese – Blue veined cheese have a characteristic sharp, salty flavor. They complement the warm nutty flavor of the pumpkin. If you aren’t a big fan of blue cheeses try this recipe with Gorgonzola dolce, which is a young, milder and creamy variety of the cheese
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best texture, roast the pumpkin until it’s deeply caramelized on the edges—this enhances the sweetness and adds a subtle nutty depth to the crostini.
Swaps & Substitutions
- Pumpkin: Use butternut squash, acorn squash, or delicata squash if pumpkin isn’t available.
- Blue cheese: Swap for Gorgonzola dolce (mild and creamy), goat cheese (tangy), or feta (salty).
- Pepitas: Toasted sunflower seeds, chopped walnuts, or candied pecans make great alternatives.
- Baguette: Any crusty bread works—ciabatta, sourdough, or even gluten-free bread for dietary needs.
- Maple syrup: Honey or agave can be used for a similar sweetness.
How to Prep the recipe in advance
- To cut down on prep time I recommend slicing the bread ahead of time. It can be cut and stored in a resealable plastic bag for up to 3 days in advance.
- The pumpkin can be roasted and mashed up to 4 days in advance. Simply store refrigerated in an airtight container until ready to use and reheat in the microwave when ready to serve.
How to Make Maple Roasted Pumpkin Crostini with Blue Cheese & Pumpkin Seeds (Step-by-Step)
How to Serve This Recipe
- As a starter for Thanksgiving, Friendsgiving, or any fall dinner party.
- Paired with a crisp white wine (Sauvignon Blanc or Chardonnay) or a light Belgian-style beer.
- As part of an autumn appetizer spread with cheeses, charcuterie, and seasonal dips.
- Topped with a drizzle of extra maple syrup or honey for added sweetness.
How to Store This Recipe
- Pumpkin mixture: Roast and mash the pumpkin up to 4 days ahead. Store refrigerated in an airtight container and reheat gently before serving.
- Bread: Slice baguette up to 3 days ahead and store in a resealable bag. Toast right before assembling.
- Assembled crostini: Best served immediately. Once topped, they don’t keep well as the bread can get soggy.
FAQ – Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Fresh roasted pumpkin gives a better texture and flavor, but canned pumpkin purée works in a pinch—just note it will be smoother and less rustic.
What can I substitute for blue cheese?
Try Gorgonzola dolce for a milder option, goat cheese for tanginess, or feta for a salty bite.
Can I use another type of squash?
Yes—roasted butternut, acorn, or delicata squash make excellent swaps.
How far in advance can I make these?
You can prep the pumpkin and bread in advance, but assemble the crostini just before serving to keep the texture crisp.
Are these crostini vegetarian?
Yes, this recipe is fully vegetarian as written.
Other Recipes to Try
If you enjoy this roasted pumpkin crostini recipe, I recommend checking out some of these and follow me on Instagram:
Maple Roasted Pumpkin Crostini with Blue Cheese and Pumpkin Seeds
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Ingredients:
- 1 (3-pound) sugar pumpkin, seeds removed, peeled and chopped into 2” pieces
- 2 tablespoons extra-virgin olive oil, plus an additional ¼ cup
- 2 tablespoons maple syrup
- Kosher salt, as needed
- 1 French baguette, sliced into 1/2”-thick slices, approximately 15 slices
- 6 tablespoons unsalted butter
- Handful sage leaves
- ½ cup crumbled blue cheese
- 1 tablespoon pepitas pumpkin seeds
Instructions:
- Heat oven to 400ºF (200ºC).
- Arrange pumpkin on a large rimmed baking sheet. Drizzle with the olive oil and maple syrup and gently toss to combine. Season with kosher salt. Roast until the pumpkin is fork tender, about 25 minutes. Remove to a large bowl and mash with a fork then set aside.
- Preheat the broiler to high. Add about 1/4 cup of the olive oil to a shallow dish and dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown, about 1 minute.
- Arrange the crostini on a platter.
- Heat a small nonstick sauté pan over medium heat, add the butter and allow to melt and bubble. Add the sage leaves and fry until just crisp and fragrant, turning once, about 30 seconds. Drain on a paper towel lined plate.
- Top each with a spoonful of the mashed pumpkin followed by crumbled blue cheese and pepitas. Garnish with sage leaves and serve immediately.
Notes:
For the best texture, roast the pumpkin until it’s deeply caramelized on the edges—this enhances the sweetness and adds a subtle nutty depth to the crostini.
Nutrition:
Calories: 317kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 389mg | Potassium: 113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 0.05mg | Calcium: 115mg | Iron: 2mg
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