Pumpkin Pizza Recipe

Why You’ll Love This Recipe

I enjoy how this recipe captures everything I love about fall in one slice—warm spices, creamy textures, and golden pumpkin flavor. It’s quick enough for a weeknight meal yet special enough for entertaining. The pumpkin sauce is rich but not heavy, and it pairs beautifully with both the cheeses and the crisp crust. I also appreciate how easy it is to customize with different toppings, whether I want something hearty, spicy, or vegetarian.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 prepared pizza dough (store-bought or homemade)
1 cup pumpkin puree
1/2 cup ricotta cheese
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 cup shredded mozzarella cheese
1/2 cup crumbled goat cheese or feta
1/2 red onion, thinly sliced
1/2 cup arugula
1/4 cup roasted pumpkin seeds (pepitas)
Salt and black pepper, to taste

Directions

1. I preheat the oven to 425°F (220°C) and place a pizza stone or baking sheet inside to heat.

2. In a small bowl, I combine pumpkin puree, ricotta cheese, olive oil, garlic, nutmeg, cinnamon, salt, and pepper. I stir until smooth and creamy.

3. On a floured surface, I roll out the pizza dough to my desired thickness, then carefully transfer it onto parchment paper.

4. I spread the pumpkin mixture evenly over the dough, making sure to leave a small border around the edges.

5. I sprinkle mozzarella over the pumpkin sauce, then top with thinly sliced red onions and crumbled goat cheese.

6. I transfer the pizza (on the parchment) to the preheated stone or baking sheet and bake for 12–15 minutes, until the crust is golden and the cheese is bubbly.

7. Once baked, I remove the pizza from the oven and top it with fresh arugula and roasted pumpkin seeds.

8. I slice and serve it warm, enjoying the mix of creamy, tangy, and crunchy textures.

Servings and Timing

This recipe makes 4 servings. It takes about 15 minutes to prepare and 15 minutes to bake, for a total time of 30 minutes.

Variations

 For a little spice, I drizzle hot honey or sprinkle crushed red pepper flakes over the finished pizza. I also like experimenting with herbs—fresh rosemary, sage, or thyme give the pumpkin sauce extra depth. For a vegan version, I replace the cheeses with plant-based alternatives and use olive oil to keep the base creamy. If I want more crunch, I toss on extra pumpkin seeds or some toasted walnuts.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, I place the pizza on a baking sheet and warm it in a 375°F (190°C) oven for about 8–10 minutes until the crust crisps back up. The microwave works too, but I prefer the oven for maintaining texture. This pizza can also be frozen—once cooled, I wrap slices individually and freeze for up to a month.

FAQs

Can I make the pumpkin sauce ahead of time?

Yes, I often prepare the pumpkin-ricotta sauce a day in advance and store it in the fridge until I’m ready to assemble the pizza.

What type of crust works best?

I like using thin crust for a crisp texture, but thicker or whole-wheat doughs work just as well for a heartier base.

Can I use canned pumpkin puree?

Absolutely. I always use canned 100% pure pumpkin for convenience—it’s smooth and consistent.

Can I make this pizza vegan?

Yes, I use dairy-free cheese and olive oil instead of ricotta for a fully vegan version.

What cheeses pair best with pumpkin?

I find mozzarella, goat cheese, and feta all complement the pumpkin’s sweetness beautifully. Parmesan also adds a nice salty touch.

How do I keep the crust from getting soggy?

I spread a thin, even layer of sauce and preheat the pizza stone or pan well before baking.

Can I add meat toppings?

Definitely. I sometimes add crumbled sausage, prosciutto, or bacon for a savory twist.

Can I use butternut squash instead of pumpkin?

Yes, roasted and pureed butternut squash makes a great substitute with a slightly nuttier flavor.

What can I serve with pumpkin pizza?

I like pairing it with a simple arugula salad, roasted vegetables, or a bowl of creamy soup like tomato basil.

How do I make it spicier?

I drizzle a little hot honey or sprinkle red pepper flakes before serving for a sweet-heat balance.

Conclusion

I find pumpkin pizza to be the perfect blend of comfort and creativity. It captures the cozy essence of autumn while offering a fresh, savory twist on traditional pizza. The creamy pumpkin base, fragrant spices, and combination of cheeses make each bite rich and satisfying, while the arugula and pumpkin seeds keep it bright and textured. Whether I’m cooking for a cozy night in or serving guests at a fall gathering, this pizza never fails to impress—it’s truly the taste of the season on a plate.