This Fall Pumpkin & Maple Sausage Flatbread with Camembert is a delicious fall twist on pizza. Made with shaved pumpkin, maple flavored sausage and creamy camembert cheese, it's the perfect Thanksgiving appetizer made bite-sized!
I love individual bite-sized portions where everyone can grab food as they please. It's fun, light and allows guests to pick what they like!
Think of it as a finger food frenzy!
For this sausage pumpkin flatbread, I used Camembert cheese. If you've never tried it before, I urge you to grab some next time your in the deli section. It is a soft cows milk cheese that creamy in texture and bold in taste.
I love the consistency of camembert. It is much creamier than mozzarella cheese and takes less than 10 minutes to melt in the oven. It was the perfect addition to the sweet maple sausage and fresh sage.
Shaving your pumpkin
I think people are afraid of using pumpkin in their cooking because of how intimidating it looks. The truth is, it is no different than using sweet potatoes! The textures are very similar and you prepare them the same.
For this pumpkin flatbread, I used small pumpkins I found at my grocery store in the produce section. I shaved the skin off using a vegetable peeler and then continued to shave the pumpkin flesh on each side until I reached the center. It ended up looking like a broken down box when I was done with it.
Why shave the pumpkin?
Because our flatbread will not be in the oven for very long. Most flatbreads bake quickly so the toppings should be either pre-cooked or cut very thin so they do not end up still raw.
Serving your flatbread
If you plan on serving this for Thanksgiving this year, I have a few tips to make your day less hectic.
- Sautée your maple sausage in advance.
- Shave your pumpkin ahead of time.
- Purchase a pre-baked, ready-to-top flatbread.
- Top your flatbreads in advance and store them in the fridge.
- Use a pizza stone to get a super crispy crust.
- Serve directly on a large cutting board.
Flatbreads are best served when they're crispy and piping hot, so you want to wait until the last minute to bake it off. On the Day of, preheat the oven ahead of time so you’re not waiting for it to warm up.
As soon as you take the flatbread out of the oven, place it on a large cutting board. Cut it into thin bite -sized strips and serve directly on the cutting board. The wood will prevent the crust from getting soggy. It also allows for a more rustic presentation.
Make sure to check out more bite-sized recipe ideas HERE to round out your Thanksgiving dinner!
Other Thanksgiving recipe ideas you will love:
Fall Pumpkin & Sausage Flatbread
- 2 long store-bought flat breads (about 12" in length) (approx. 14 oz.)
- 8-10 oz. uncooked maple sausage ((turkey or pork))
- 8 oz. Camembert
- 1 8-10 oz. mini pumpkin
- ½ small red onion, thinly sliced
- 4-5 fresh sage leaves, chopped
- ¼ cup dried cranberries
- ¼ cup maple syrup
- olive oil
- *salt to taste
- Preheat oven to 425°F.
- Add your maple sausage to 1 tablespoon of oil and brown over medium heat. Make sure to chop your sausage into small bits as it cooks using the flat end of a wooden spatula. Set aside.
- Slice your red onion into thin stands. Set aside.
- Peel the skin of your pumpkin using a potato peeler. Once your pumpkin is skinned, you want to continue to peel the pulp of the pumpkin on all sides until you reach the center. You want to create thin "ribbons". (See image above.) Set ribbons aside.
- Add your dried cranberries to a small bowl with enough water to cover them and microwave for 30 seconds. This will help to re-hydrate them. Strain them and set aside.
- Brush or drizzle a couple tablespoons of olive oil over each flatbread. Season with salt and bake for 5 minutes. (This will help your flatbreads crisp up.)
- Remove both flatbread and evenly distribute your sausage, red onions, cranberries, pumpkin ribbons, sage leaves and lastly, multiple dollops of camembert cheese.
- Drizzle the top with a little olive oil and bake for 7-10 minutes or until the cheese has melted.
- Finish by drizzling each flatbread with maple syrup. Serve hot.