Pumpkin Crunch

Name: Pumpkin Crunch
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Delica pumpkin (already cleaned) 1 ¾ cup; Type 00 flour 2 cups; Water 1 ¼ cup; Fine salt (level) 2 tsp; Rosemary to taste; Extra virgin olive oil to taste; Type 00 flour to taste; Corn flour to taste; Extra virgin olive oil to taste

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231

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 231
Carbohydrates g 41
of which sugars g 2
Protein g 6
Fats g 4.8
of which saturated fat g 1.14
Fiber g 1.5
Sodium mg 547

Difficulty: Very easy
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Diletta Secco

Pumpkin croccantella is this beloved treat in Central Italy, especially when the air turns crisp and pumpkins are just everywhere. Seriously good stuff. This pumpkin flatbread is more like a savory tart than focaccia—mainly because there’s no yeast involved. Pretty simple, right? Its top is golden and has a crunchy texture, thanks to the thin rolling and the fresh kick of rosemary. And you know what? It’s super easy to whip up. Just grab a hand whisk and a few ingredients, and boom, done.

People love slicing up pumpkin croccantella for aperitivo, serving it plain or with cheeses and cold cuts. It's perfect any time, whether it is for a quick lunch or a snack. And listen, you'll find variations like potato and onion croccantella in other Italian regions. In summer, tomato croccantella is quite popular. But when fall hits, the pumpkin and rosemary combo brings out those classic Italian pumpkin recipes vibes.

Many savory pumpkin dishes in Italy highlight the sweet and tender side of pumpkin, but croccantella balances it out. Really, with a hint of salt and woody herbs. The crunchy edges are something else—especially with softer appetizers or creamy dishes. It's a fantastic choice if you are looking for something rustic yet unique.

You can swap in butternut squash or add a sprinkle of radicchio for more of that autumn feel. Which is great. Some call it zucca croccante al forno or treat it like a traditional Italian flatbread, even though it's thinner and crispier than typical bread. Get creative and try it vegan by skipping the cheese, or serve it as part of a mixed platter for friends.

Whether you call it pumpkin croccantella or see it as a super crunchy Italian delight, it’s one of those foods that makes any gathering a bit more special and a whole lot more tasty. With its roots deeply planted in Italian cooking values, it’s a dish that comes from the flavors of fall. For real.

INGREDIENTS

231

Calories per serving

For the dough: Delica pumpkin 1 ¾ cup (250 g) - (already cleaned); Type 00 flour 2 cups (250 g); Water 1 ¼ cup (300 g); Fine salt 2 tsp - (level); Rosemary to taste

For the mold (diameter of 11-12 inches): Extra virgin olive oil to taste; Type 00 flour to taste

For the surface: Corn flour to taste; Extra virgin olive oil to taste

Preparation

How to prepare Pumpkin Crunch

To prepare the pumpkin crunch, first clean the pumpkin: remove the skin 1, extract the seeds and inner filaments 2, and cut 250 g of flesh into cubes 3.

In a bowl, pour the flour and water, stirring with a whisk to avoid lumps 4. Once you have a smooth and homogeneous mixture, add the salt 5 and rosemary needles 6, and mix everything well.

Add the pumpkin as well 7 and incorporate it into the mixture with a ladle 8. Oil and flour a pan with a diameter of 11-12 inches 9, then remove any excess flour.

Pour the mixture inside 10 and level it with the back of a spoon 11, then dust the surface with cornmeal 12.

Drizzle with a little olive oil 13 and bake in a preheated static oven at 392°F for 50 minutes, then continue baking for another 10 minutes in fan mode at 428°F 14. Your pumpkin crunch is ready to be enjoyed 15!

Storage

The pumpkin crunch can be stored in the refrigerator for about 2 days.

Tip

The cooking process is the most important part to make this recipe a success! Times and temperatures may vary from oven to oven, so we recommend checking the color and texture: when the surface is golden and crunchy, the crunch is ready; if you find that the inside is still too soft, lower the temperature and continue to cook for a few more minutes.

If desired, you can also add white onion to the mixture.

For the translation of some texts, artificial intelligence tools may have been used.