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Stack of crispy pumpkin sopaipillas
Crispy fried pumpkin bread

Crispy Chilean Pumpkin Frybread (Sopaipillas)

Author: Flavelo
Recipes Cakes and Desserts
This is the classic, 'dry' Sopaipilla, eaten like bread—either savory (with Pebre salsa, cheese) or sweet. Unlike the syrup-soaked version, here the crispy texture dominates. The fiber and starch from the pumpkin (Cucurbita) tenderize the gluten structure, making the dough flakier and less rubbery than plain frybread.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 300 kcal
🌍 Cuisine Chilean

Ingredients

Equipment Needed

  • Rolling pin
  • Fork
  • Skillet

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Whisk flour, salt, and baking powder. Create a well in the center.

Tip: Baking powder ensures a light texture.
2 ✓

Pour in the pumpkin puree and melted fat. Knead. If sticky, add a little flour; if dry, a tiny splash of water.

Tip: Pumpkin water content varies; trust your hands.
3 ✓

Let rest for 15 minutes covered.

Tip: Hydrating the flour makes rolling easier.
4 ✓

Roll to 1/4 inch thick, cut circles, and PRICK with a fork.

Tip: Holes allow steam to escape so they stay flat.
5 ✓

Fry in hot oil until golden. Drain on paper towels.

Tip: Serve plain, with pebre (salsa), or cheese.

Recipe FAQ

Why is it greasy?
The oil was too cold. The dough needs a 'shock' to seal the surface starch immediately.

Ingredients

  • 3 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Pumpkin Puree
  • 2 tbsp Melted Lard or Oil
  • 2 cups Oil (for frying)