Recipe Index

Ingredients

• 2 cups cooked pumpkin purée (from about 21¼ oz raw pumpkin)
• 2 cups type 1 flour (or strong plain flour)
• 6 tbsp extra virgin olive oil
• 1½ oz shelled pumpkin seeds, roughly chopped
• 3 1/4 tsp instant yeast for savoury baking
• 1/4 tsp fine salt, plus more for sprinkling
• 1 1/4 tbsp type 00 flour, for dusting

Method

1. Cook the pumpkin by steaming or baking it until completely tender, then mash or blend it to a smooth purée and let it cool until just warm. Measure out 2 cups.
2. Put the type 1 flour in a large bowl with the instant yeast and salt. Add the pumpkin purée and olive oil and mix to a dough.
3. Knead for 8 minutes until smooth and elastic, working in the chopped pumpkin seeds towards the end. Cover and leave to rise for 30 minutes.
4. Heat the oven to 350°F and line two baking sheets with parchment.
5. Divide the dough in two. Roll each piece out on a surface dusted with the type 00 flour as thinly as you can, about ⅛ in thick.
6. Cut into squares or rectangles with a knife or fluted wheel, transfer to the baking sheets, prick each cracker with a fork, and sprinkle lightly with salt.
7. Bake for 15 to 18 minutes, swapping the sheets halfway, until the crackers are dry, crisp, and golden at the edges.
8. Cool completely on a rack; they firm up further as they cool. Store in an airtight tin.

Prep: 15 min · Cook: 35 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data