Ingredients:

  • 1 baguette, sliced into ½-inch thick rounds
  • 2 tablespoons olive oil
  • Pinch of sea salt
  • Pinch of black pepper
  • 1 (15-ounce / 425g) can pumpkin puree (not pumpkin pie filling!)
  • 2 tablespoons vegan cream cheese, softened
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 12 fresh sage leaves, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic glaze

Instructions:

  1. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake until golden brown and crispy, about 8-10 minutes, flipping halfway through. Let cool slightly.
  2. In a mixing bowl, combine pumpkin puree, vegan cream cheese, maple syrup, pumpkin pie spice, salt, and pepper. Mix until smooth and well combined.
  3. Heat olive oil in a small skillet over medium heat. Add chopped sage and sauté until fragrant and slightly crispy, about 2-3 minutes. Watch carefully, so it doesn't burn!
  4. Spread a generous spoonful of the pumpkin puree mixture onto each toasted baguette slice.
  5. Top each crostini with a sprinkle of sautéed sage and a drizzle of balsamic glaze. Serve immediately.