Pumpkin avocado tostadas are a vibrant, fresh, and satisfying dish that combines creamy avocado with sweet roasted pumpkin on a crisp tortilla base. I love how the flavors balance each other—the richness of avocado, the natural sweetness of pumpkin, and the crunch of the tostada shell—creating a meal that’s both hearty and light at the same time.
Why You’ll Love This Recipe
I love this recipe because it’s colorful, fun, and nourishing. I enjoy that it feels indulgent with the creamy toppings yet wholesome thanks to the vegetables. I also like that it’s flexible—I can dress it up with cheese, salsa, or beans, or keep it simple for a quick and healthy meal. It’s one of those dishes I can make for lunch, dinner, or even as a party appetizer.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Corn tortillas (fried or baked until crispy)
Pumpkin (roasted, cubed or mashed)
Avocado (sliced or mashed)
Olive oil
Garlic (optional, for flavoring the pumpkin)
Lime juice
Salt and pepper
Fresh cilantro (for garnish)
Crumbled queso fresco or feta (optional)
Salsa or hot sauce (optional, for extra flavor)
directions
I roast pumpkin cubes with olive oil, salt, pepper, and garlic until tender and slightly caramelized.
I crisp the corn tortillas in the oven or lightly fry them in oil until golden and crunchy.
I mash the avocado with lime juice, salt, and pepper, or I simply slice it if I want more texture.
I spread mashed avocado over the tostada shell as the first layer.
I top it with roasted pumpkin pieces (or mashed pumpkin, depending on preference).
I garnish with cilantro, crumbled cheese, and a drizzle of salsa or hot sauce.
I serve immediately so the tostadas stay crunchy.
Servings and timing
This recipe makes about 6 tostadas. I usually need 15 minutes for preparation and 25 minutes for roasting the pumpkin, so everything is ready in about 40 minutes.
Variations
Sometimes I spread a layer of refried beans under the avocado for extra protein. I also like adding shredded chicken or black beans to make the tostadas more filling. For a seasonal twist, I drizzle honey or sprinkle pumpkin seeds on top.
storage/reheating
I store the roasted pumpkin and mashed avocado separately in airtight containers in the refrigerator for up to 3 days. I keep the tortillas crisp by storing them at room temperature in a sealed bag. To serve later, I simply reheat the pumpkin, mash the avocado fresh, and assemble the tostadas right before eating.
FAQs
Can I use canned pumpkin for this recipe?
Yes, I can use canned pumpkin purée instead of roasted pumpkin, though the flavor will be softer and less caramelized.
How do I keep tostadas from getting soggy?
I assemble them right before serving and avoid letting the avocado or pumpkin sit too long on the shell.
Can I make this recipe vegan?
Yes, I just leave out the cheese or use a dairy-free alternative. The tostadas are naturally vegan otherwise.
What toppings go well with these tostadas?
I like adding pickled onions, jalapeños, shredded lettuce, or even a dollop of sour cream for extra layers of flavor.
Can I use flour tortillas instead of corn?
Yes, I can crisp up small flour tortillas, though corn gives a more authentic flavor and crunch.
Conclusion
Pumpkin avocado tostadas are one of my favorite ways to enjoy a mix of fresh and roasted flavors in a fun, crispy package. I love how versatile they are and how easy it is to customize them with whatever toppings I have on hand. Whether I make them as a light meal or a colorful appetizer, they always feel bright, wholesome, and delicious.
Pumpkin avocado tostadas are crisp corn tortillas topped with creamy avocado and sweet roasted pumpkin, garnished with fresh herbs, cheese, and optional salsa. They’re colorful, nourishing, and perfect as a light meal or festive appetizer.
Author:Mayaa
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 tostadas
Category:Main Course
Method:Roasting & Assembly
Cuisine:Mexican-Inspired
Diet:Vegan
Ingredients
6 corn tortillas
2 cups pumpkin, cubed
1 tbsp olive oil
1 garlic clove, minced (optional)
2 ripe avocados
1 tbsp lime juice
Salt and pepper to taste
2 tbsp fresh cilantro, chopped
1/4 cup crumbled queso fresco or feta (optional)
Salsa or hot sauce (optional, for serving)
Instructions
Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, pepper, and garlic (if using). Roast for 25 minutes or until tender and lightly caramelized.
Crisp tortillas in the oven or lightly fry them in oil until golden and crunchy. Set aside on paper towels to drain.
In a bowl, mash avocados with lime juice, salt, and pepper (or slice if preferred).
Spread mashed avocado onto each tostada shell.
Top with roasted pumpkin cubes or mashed roasted pumpkin.
Garnish with cilantro, crumbled cheese, and a drizzle of salsa or hot sauce if desired.
Serve immediately while tostadas are still crisp.
Notes
Use canned pumpkin purée in place of roasted cubes for convenience (flavor will be milder).
Add refried beans, shredded chicken, or black beans for a heartier meal.
Top with pickled onions, jalapeños, or pumpkin seeds for added flavor and texture.
Store components separately and assemble just before eating to avoid soggy shells.
