Pumpkin Arepas
Soft, golden arepas made with pumpkin puree for a cozy fall twist on a Latin American classic.
Ingredients
Ingredients For The Dough
- 120 grams (1 cup) precooked white or yellow corn flour (such as P.A.N.)
- 425 milliliters (1 can) pumpkin puree
- 3 grams (½ teaspoon) salt
Optional Fillings
- Scrambled or fried eggs for a breakfast favorite
- Butter and cheese for a quick, traditional snack
- Ham and cheese for a classic lunch
- Shredded beef or chicken for a hearty meal
- Avocado, beans, veggies, or tofu for a vegetarian/vegan twist
Instructions
- Mix the dough. In a medium bowl, combine the pumpkin pure and salt. Slowly add the precooked corn flour, mixing with your hands until a smooth, pliable dough forms. Let it rest for 10 minutes so the flour can fully absorb all the water and you can evaluate the final texture. The dough should feel moist but not sticky. If it cracks when you shape it, add a teaspoon of water at a time until it feels soft.
- Shape the arepas. Divide the dough into equal portions (about the size of a golf ball for smaller arepas or a tennis ball for larger ones). Using wet hands and a clapping motion, flatten gently into discs about ½ inch thick. Smooth out the edges using the palm of your hand.
- Cook. Heat a lightly oiled skillet or griddle over low heat. Place the arepas on the hot surface and cook for 5–7 minutes per side, until a golden crust forms. They should sound hollow when tapped in the center.
- Split and fill. Once cooked, let the arepas rest for 2–3 minutes. Slice them open halfway and fill with your favorite fillings. Serve warm.
- TipsIf you want a crispier outside, finish the arepas in a preheated oven at 375°F (190°C) for 5–8 minutes after pan-cooking.Add grated cheese, mashed vegetables, or purees directly into the dough for extra flavor and nutrition.To save time, shape arepas ahead and store them covered in the fridge for 1-4 days. Cook them fresh when ready to serve.Cooked arepas freeze well. Reheat in the toaster or oven straight from frozen, but nothing beats a warm, freshly-made arepa.
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