Halloween Deviled Eggs (Easy Pumpkin Appetizer)
- ciacookitalianabroad
Pumpkin Crackers
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
- Note plus 20 minutes in the refrigerator
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PRESENTATION
Pumpkin Crackers are golden, fragrant, and versatile enough to work at any point in the day — eaten on their own, paired with creamy cheeses, or set out as an original alternative to bread. The pumpkin does two things at once here: it gives the dough its warm, amber color and contributes a gentle sweetness that stays in the background rather than taking over. That balance is what makes them an easy fit for an autumn aperitivo spread, an afternoon snack, or something to pack for a mid-morning break.
Extra virgin olive oil is the ingredient that keeps the texture tender and friable — crumbly in the best sense, with just enough give. Pumpkin seeds are folded into the dough itself rather than pressed onto the surface, so every cracker carries a distinct crunch throughout, not just where the seeds happen to land on top. The result is a straightforward homemade snack that holds its own next to a cheese board or stands alone just as well.
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- INGREDIENTS
- Ingredients for 30 pieces
- Pumpkin 2 cups (500 g)
- Type 1 flour 2 cups (250 g)
- Extra virgin olive oil 6 tbsp (80 g)
- Pumpkin seeds 1.5 oz (40 g) - shelled
- Instant yeast for salted preparations 3 ¼ tsp (10 g)
- Fine salt ¼ tsp (1 g)
- Type 00 flour 1 ¼ tbsp (10 g) - for dusting
Preparation
How to prepare Pumpkin Crackers
To prepare the pumpkin crackers, start by cleaning the pumpkin. Cut it in half first 1, then use a spoon to scoop out the seeds and fibers from the inside 2. Cut it into 4 pieces; do not peel it. Place the pieces in a bowl covered with plastic wrap and cook in the microwave at maximum power for 15 minutes 3.
Once cooked, scoop out the flesh with a spoon 4; you will need 300 g (about 10.6 oz or 1 1/4 cups). Transfer it to a food processor equipped with blades 5 and blend until you obtain a smooth consistency 6.
In a bowl combine the semi-wholemeal flour 7, the instant baking powder for savory preparations 8 and the fine salt 9.
Add the blended pumpkin 10, the extra virgin olive oil 11 and mix all the ingredients well 12.
For an extra crunchy touch add the hulled (shelled) pumpkin seeds 13 and give a final stir to make the dough uniform 14. Transfer it to a floured work surface to compact it well 15, then refrigerate for 20 minutes wrapped in plastic wrap.
After this time place the dough between two sheets of parchment paper 16. Begin rolling it out with a rolling pin and a little flour to prevent sticking 17. When the dough reaches a thickness of 3 millimeters (about 1/8 inch) remove the parchment 18.
With a sharp knife, first cut vertical strips 19 and then horizontal ones to obtain squares measuring 5x5 centimetri (about 2x2 inches) 20. You will get about 30. Place each cracker on a baking sheet lined with parchment paper 21.
Space the crackers well apart 22 and bake at 2006C (3926F) in a conventional (non-fan) oven for about 20 minutes 23. Let them cool for a few minutes on a wire rack so you can serve your pumpkin crackers nice and crispy 34!
Storage
Tip
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