This flatbread is a beautiful balance of sweet and savory. The creamy pumpkin pairs perfectly with the tartness of apples, and when layered on a golden-brown flatbread with herbs, cheese, and maybe a touch of honey or balsamic glaze, it becomes an irresistible dish. It’s simple to make, highly customizable, and ideal for serving at fall gatherings or cozy evenings at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Flatbread or naan
Pumpkin purée (unsweetened)
Apple (thinly sliced, any crisp variety)
Olive oil
Garlic (minced)
Onion (thinly sliced, optional)
Fresh rosemary or thyme
Mozzarella or goat cheese (crumbled or shredded)
Salt and pepper
Optional toppings: arugula, balsamic glaze, crushed red pepper, honey
Directions
Preheat oven to 400°F (200°C).
In a small bowl, mix pumpkin purée with a drizzle of olive oil, minced garlic, salt, and pepper.
Spread the pumpkin mixture evenly over the flatbread.
Top with thin apple slices and onion, if using.
Sprinkle with cheese and herbs.
Place the flatbread on a baking sheet or pizza stone and bake for 10–12 minutes, or until the edges are crisp and the cheese is melted and bubbling.
Remove from the oven and top with optional arugula, a drizzle of honey or balsamic glaze, and extra herbs if desired.
Slice and serve warm.
Servings and timing
This recipe serves 2–4 people as an appetizer or light meal. Prep time: 10 minutes Cook time: 12 minutes Total time: About 22 minutes
Variations
Add protein: shredded rotisserie chicken for a heartier version.shredded rotisserie chicken for a heartier version.
Use spiced pumpkin: Mix the purée with cinnamon, nutmeg, and a touch of maple syrup for a sweeter twist.
Make it spicy: Add red pepper flakes or hot honey to contrast the sweetness of the apples.
Vegan version: Use dairy-free cheese or skip cheese and add toasted nuts for texture.
Gluten-free option: Use a gluten-free flatbread or cauliflower crust.
Add nuts: Sprinkle with chopped walnuts or pecans after baking for crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the flatbread in a 350°F (175°C) oven for 5–7 minutes or until warmed through and crisp. Avoid microwaving, as it may make the crust soggy. Freezing is not recommended as the texture of the apples and pumpkin may change upon thawing.
FAQs
Can I use canned pumpkin pie filling?
No, use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices that may overpower the dish.
What type of apple is best for this recipe?
Crisp apples like Honeycrisp, Granny Smith, or Fuji work best for holding their shape and balancing sweetness.
Can I use pre-made pizza dough?
Yes, roll it thin and bake as directed. Just make sure it gets nice and crisp for best results.
Is this flatbread meant to be sweet or savory?
It’s a savory dish with hints of natural sweetness from the apples and pumpkin. You can adjust toward sweet or savory with toppings.
Can I make this flatbread ahead of time?
You can prep the components in advance, but it’s best baked fresh. Assembled flatbread can be kept in the fridge for a few hours before baking.
Can I grill the flatbread?
Yes, cook it on a preheated grill for 3–5 minutes with the lid closed until the cheese melts and crust crisps up.
What cheese pairs well besides mozzarella?
Goat cheese, feta, fontina, or gouda all work beautifully with the fall flavors.
Can I add caramelized onions?
Absolutely! Caramelized onions add sweetness and depth that pairs well with the pumpkin and apple.
What herbs are best for topping?
Fresh rosemary, thyme, or sage all complement the fall flavor profile.
Can I use sweet potato instead of pumpkin?
Yes, mashed roasted sweet potato makes a great substitute with a slightly different flavor and texture.
Conclusion
Pumpkin apple flatbread is a cozy, seasonal dish that brings together the comforting flavors of fall in a quick and easy way. With its crisp crust, creamy base, and sweet-savory toppings, it’s the kind of recipe you’ll want to make again and again throughout the cooler months. Whether for a casual meal or a festive appetizer, this flatbread is always a hit.
Pumpkin Apple Flatbread is a cozy and flavorful autumn-inspired dish featuring a creamy pumpkin base, crisp apple slices, cheese, and herbs layered on a golden flatbread. It’s a sweet-savory seasonal favorite perfect for appetizers, snacks, or light meals.
Author:Catherine
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:2–4 servings
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 flatbreads or naan
1/2 cup pumpkin purée (unsweetened)
1 apple (crisp variety like Honeycrisp or Granny Smith), thinly sliced
1 tbsp olive oil
1 clove garlic, minced
1/4 small red onion, thinly sliced (optional)
1 tsp fresh rosemary or thyme, chopped
1/2 cup shredded mozzarella or crumbled goat cheese
Salt and pepper, to taste
Optional toppings: arugula, balsamic glaze, crushed red pepper, honey, chopped walnuts or pecans
Instructions
Preheat oven to 400°F (200°C).
In a small bowl, combine pumpkin purée, olive oil, minced garlic, salt, and pepper. Stir to combine.
Spread the pumpkin mixture evenly over each flatbread.
Top with thinly sliced apples and red onion (if using).
Sprinkle with cheese and chopped herbs.
Place the flatbreads on a baking sheet or pizza stone and bake for 10–12 minutes, until the cheese is melted and the edges are crisp.
Remove from oven and top with arugula, a drizzle of balsamic glaze or honey, and chopped nuts if desired.
Slice and serve warm.
Notes
Use plain pumpkin purée, not pumpkin pie filling.For extra flavor, add caramelized onions or spiced pumpkin purée.Goat cheese, feta, or gouda also pair well with the flavors.Store leftovers in the fridge for up to 2 days and reheat in the oven to retain crispness.Customize with protein, nuts, or vegan cheese to fit your preferences.
