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1
Preheat the oven to 400.
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2
On a baking sheet, toast the bread for about 12 minutes, or until lightly browned.
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3
Let cool.
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4
In a cake pan, toast the walnuts for 3 to 4 minutes, or until browned.
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5
Let cool.
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6
Preheat the broiler.
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7
In a medium bowl, combine 1 cup of the Parmesan with the pumpkin puree and 1/2 teaspoon of the cumin.
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8
Season with salt and pepper.
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9
In a food processor, pulse 1/2 cup of the Parmesan, the parsley, cilantro, oil, dill and walnuts until minced.
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10
Add the cayenne and the remaining 1/2 teaspoon of cumin and season with salt and pepper.
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11
Spread each toast with 1 heaping teaspoon of the pesto and top with 1 1/2 heaping teaspoons of the pumpkin mixture.
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12
Arrange the toasts on a baking sheet and sprinkle with the remaining 2 tablespoons of Parmesan.
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13
Broil for 1 to 2 minutes, or until lightly browned on top.
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14
Serve warm or at room temperature.
