Preheat convection oven to 350F.

Prepare the Tribeca Oven Harvest Grain Baguette and slice in rounds at a diagonal, about ½ inch thick. Lay bread down on a sheet tray. Lightly brush, or spray, olive oil on one side of the bread. Toast for 3 minutes. Flip pieces over and lightly brush, or spray, olive oil on the other side. Toast for an additional 3-4 minutes, or until crisp.

In a medium mixing bowl, toss together pumpkin seeds, extra virgin olive oil, salt, and black pepper. Roast for 13-15 minutes on a sheet tray, tossing every 5 minutes, or until fragrant and golden. Set aside.

Combine pumpkin puree, mascarpone, pumpkin spice, salt, pepper, sugar, and honey using a stand mixer or hand mix until fully incorporated. Store and refrigerate pumpkin spice mascarpone mixture in a piping bag.

Pipe pumpkin spice mixture onto toasted bread. Top with roasted pumpkin seeds and dried cranberries.