INGREDIENTS
4
slices Prosciutto
2 cans
Pumpkin puree
6
Sage, fresh leaves
4
Sugar pumpkins, mini
1 tbsp
Thyme, fresh
2 cups
Chicken or veggie broth, low-sodium
5/8 cup
Maple syrup, pure
1/2 tsp
Cayenne
1
Cinnamon stick
1
Kosher salt and pepper
1/4 tsp
Nutmeg
1
Olive oil, extra virgin
1 cup
Diamond of california heirloom pecans
2
thick slices Sourdough bread
4 tbsp
Butter
1/2 cup
Heavy cream
2 tbsp
Bourbon