Pumpkin Flatbread Breakfast Pastry

I love all the seasons. Each one brings something unique to look forward to. Seasons help mark the passage of time, forcibly update our wardrobes, and give us reasons to celebrate.

But, if I’m being honest, fall is totally the best one. The kids have somewhere to be all day, the weather is finally perfect for that Memorial Day sale sweater that’s been waiting in the closet all summer, and the changing leaves turn the drive home into a fun kaleidoscope of color.

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The surest sign that fall has arrived is when my local grocery store replaces the giant crate of watermelons with a giant crate of pumpkins. As I heave a couple of glorious orange globes into my cart, fantasies of soups and pies, flatbread pizzas and stews start dancing around in my head. Who needs a shopping list? It’s fall! Obviously, we will eat pumpkins.

One of the many (many) awesome things about Fall (aka pumpkin season), is pumpkin puree. Healthy, simple and versatile, one batch of puree can be kept in the fridge all week and transformed into any number of delicious meals.

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For example, on a recent hectic school-day morning, I grabbed some Flatout, which I slathered with peanut butter and banana make an awesome breakfast wrap for the kids. But then, as my hand grabbed the package, some leftover pumpkin puree caught my eye and an idea so simple, yet so game-changing, formed in my mind. On this day, my family was in for a treat. We would be having Pumpkin Flatbread Breakfast Pastries

Yeah, you read that right. A quick & easy, homemade, sweet, spicy, nutty, pumpkin pastries…for breakfast! Is there anything better than a better-for-you breakfast wrapped up like a treat? There is not. And with Flatout Flatbread Bread Rustic White Artisan Thin Pizza Crusts, you can whip up these finger foods in 15 minutes and hand them out hot and crispy as your family members rush out the door. They are also delicious cold, making an easy lunch idea for kids.

In my house they were such a huge hit that I’ve now stocked the freezer with pumpkin puree… because soon those giant crates will be full of Christmas Trees, and nobody wants  Douglas Fir for breakfast

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Pumpkin Flatbread Breakfast Pastry


  • 2 Flatout® Flatbread Artisan Thin Pizza Crusts
  • 1 1/2 cup pure pumpkin puree
  • 1 tsp pumpkin pie spice
  • 2 Tbsp sweetener
  • 2 Tbsp smooth nut butter
  • ¼ cup chocolate chips
  • ½ cup pre-made vanilla frosting


Pre-heat over to 350 degrees F. Puree pumpkin, spice and sweetener until smooth. Mix in nut butter and chocolate chips.  Place a pizza crust on a baking sheet and spread pumpkin mixture on top, leaving about ½ around eat edge. With warm water, damp edges and cover with second pizza crust and press together. Use additional water, if needed .  Press together Use additional water to damp second crust if need be, and press top & bottom together. Bake for 10 minutes. Once cooled, drizzle the top with vanilla frosting.

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