Perfect for autumn, the Pumpkin Flatbread is a versatile and simple preparation. It requires no yeast or resting time and is a great and quick alternative to bread. It is called “flatbread” due to its thinness, and depending on how it is cooked, it will be more or less crunchy.
Its simplicity makes it perfect as an appetizer, aperitif, side dish, or snack. It is loved for the contrast between the golden and crispy crust on the surface and the inside that remains soft and moist, thanks to the presence of pumpkin.
It is a kind of low, unleavened savory pie (or with minimal leavening depending on the variations), where the main ingredient is raw grated pumpkin (or in some versions cooked to a puree) mixed with a liquid dough based on water, flour, and grated cheese.
Why love it?
It’s super easy: ready in 10 minutes, no dough rising needed! ⏱️
It’s versatile: perfect on its own, paired with cold cuts or cheese, or as a tasty side dish.
Quick tips: Use a firm pumpkin (like Delica) and don’t forget a drizzle of extra virgin olive oil and a sprinkle of grated cheese on top before baking, for that super crust! 🔥
Ready to try it?
Let’s see together how to make the recipe of the Pumpkin Flatbread. Get the ingredients ready and let’s start!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious pumpkin recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz pumpkin (Delica or Mantovana, without skin, seeds, and fibers)
- 4 leaves sage (or rosemary, if you prefer)
- 1 3/4 cups flour (for a more rustic version, you can use half all-purpose flour and half cornmeal (fioretto))
- 1 1/2 cups water (cold still water)
- 1/2 cup grated Parmesan (or Grana cheese, for a vegan version, replace with grated vegan cheese or omit)
- 5 tbsps extra virgin olive oil (+ a drizzle, before baking)
- salt
- pepper
Tools
- 1 Electric Grater
- 1 Strainer
- 2 Bowls
- 1 Whisk
- 1 Baking Tray
- Parchment Paper
- 1 Spatula
Steps
Clean the pumpkin and grate it using a grater with large holes (or an electric grater), season it with salt and let it drain in a strainer for about 10 minutes.
Then place it in a clean kitchen towel, wring it out, and transfer it to a bowl.
Wash and finely chop the sage and incorporate it into the pumpkin with a dash of pepper.
In a large bowl, pour the flour and gradually add the cold water, mixing with a whisk to prevent lumps. You should obtain a smooth batter, thick but fluid.
Add the pumpkin, the grated Parmesan, the extra virgin olive oil, and salt to the batter. Mix well to combine.
Pour the mixture into a rectangular baking tray (11×13 inches), previously lined with parchment paper, and level it with a spatula. Add a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan on top.
Bake in a preheated oven at 392°F for about 40 minutes, or until the edges are well browned and the surface is crispy.
Here is the Pumpkin Flatbread ready. Cut it into squares or diamonds and serve immediately, warm or lukewarm. Enjoy your meal!
See you in the next recipe.
Storage
Pumpkin Flatbread is delicious both warm and at room temperature.
At room temperature: if it’s cool, it can be stored under a cake dome or well-covered for up to one day.
In the refrigerator: for longer storage, place it in an airtight container (or wrapped in plastic/aluminum foil) in the fridge. It keeps well for 2-3 days.
To make it crispy and tasty as if just baked:
– In the Oven: reheat it for a few minutes (about 5-10) in a preheated oven at 356°F.
– In a Skillet: heat individual slices in a non-stick pan over medium heat for a few minutes on each side until hot and crispy again.
Tips and Suggestions
Tips for a perfect preparation:
– After grating the pumpkin, if you notice it’s particularly watery (especially if using varieties like Butternut), lightly squeeze it with your hands or in a clean cloth. This will reduce water in the batter and ensure better crispiness.
– Pumpkin Varieties: use varieties with dry and flavorful flesh, like Delica or Mantovana, which blend better and do not release too much moisture during cooking.
– Extra virgin olive oil is fundamental. Use a good quality one both in the mixture and for the final drizzle on top: its aroma will be enhanced by the heat.
Suggestions for Variations and Pairings:
– Replace sage with rosemary or thyme for a different aroma.
– Lightly fry minced shallots or onions and add them to the mixture for a more intense flavor.
– Instead of just Parmesan, you can use some Pecorino for a stronger taste or crumbled Feta for a salty and fresh flavor.
Serving Ideas:
– Gourmet Appetizer: serve the flatbread warm with slices of prosciutto or Speck and a drizzle of honey or balsamic glaze.
– Rich Side Dish: pair it with white meats (chicken, turkey) or fresh cheeses like Burrata or Stracciatella.
– “Focaccia” Version: cut it horizontally in half and fill it like a sandwich with whatever you prefer.
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