In a bowl, combine all the flours, salt, oil, and the lightly beaten egg. Mix with a spoon, gradually adding enough water to form a firm dough. You may need a little more or less water depending on the size of the egg and the flours used.

Knead the dough well by hand until it becomes smooth and compact. Cover with plastic wrap and refrigerate.

Meanwhile, prepare the filling. Clean the pumpkin, cut it into pieces, and cook it in a steamer basket in a pressure cooker for ten minutes. Alternatively, roast it in the oven for about 30 minutes until very soft.

Mash the pumpkin flesh well with a fork. Using a fine strainer, drain out as much liquid as possible. For best results, do this a few hours ahead so the pumpkin can release more moisture.

Place the pumpkin in a bowl with the ricotta and egg white. Mix well, season with salt and pepper, and add the sesame seeds.

Take the dough from the fridge and roll it out on a sheet of parchment paper to fit your baking pan. Transfer it to the pan. Sprinkle a little breadcrumbs over the base, then fill with the pumpkin mixture. Smooth the top and trim the edges of the dough.

Bake in a preheated oven at 350°F (180°C) for 35–40 minutes. Let cool slightly before serving—it tastes even better at room temperature!

With any leftover dough, you can make delicious crackers: roll out the dough, cut into rectangles, prick with a fork, drizzle with oil, sprinkle with salt and seeds as desired, and bake for 15–20 minutes.