1.Preheat oven to 180°C. Line two oven trays with baking paper.
2.Trim rounded ends from bread. Cut bread into 30 x 1.5cm thick slices; spray both sides with cooking oil. Place bread on oven trays. Bake 8 minutes or until browned lightly. Cool on trays.
3.Meanwhile, cut pumpkin length-ways into four slices about 3cm thick. Cut each piece into 5mm thick slices.
4.Place pumpkin, spices and oil in a large bowl; toss well to combine. Arrange slices on two baking paper-lined oven trays. Roast 25 minutes or until just tender.
5.Top bread with 3-4 pumpkin slices; sprinkle over walnuts, fetta and thyme. Drizzle with extra oil, if you like.
Bread can be toasted 2 hours ahead; store in an airtight container. Pumpkin can be cooked 1 hour ahead.Note