Bake the pumpkin for 20 minutes to obtain 80 grams of pumpkin purée. Let it cool completely.
In a bowl, mix the pumpkin purée with the flour, eggs, Parmesan, milk, and leavening agent. Season with salt and pepper.
Grease a non-stick pan with a bit of butter, add a few spoonfuls of batter, and cook over medium heat for a few minutes, then flip and finish cooking. Continue until about 10-12 pancakes are made.
Meanwhile, wash the radicchio and cut into cubes. Sauté with a dash of extra virgin olive oil, season with salt and pepper. Add the chopped chestnuts, flavor with rosemary, and continue cooking for five minutes.
Add the chopped chestnuts, flavor with rosemary, and cook for five more minutes.
Plate the pancakes, topping with sautéed radicchio and chestnuts, slices of turkey breast, and serve with sour cream and grilled corn on the cob if desired.
Serve immediately while still warm.