Name: The Best Pumpkin Pizza Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 pound homemade or store-bought pizza dough, divided into two 8-ounce balls; 1 small kabocha squash or sugar pumpkin, quartered, seeds discarded; 1/4 remaining pumpkin quarter, cut into 1/2-inch dice; 5 tablespoons extra-virgin olive oil, divided; 2 tablespoons unsalted butter; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons honey; 1 pinch ground cinnamon; 1 pinch grated nutmeg; 2 crisp baking apples such as Golden Delicious, cut into 1/2-inch dice; 2 tablespoons minced fresh sage leaves, plus 1/4 cup roughly torn leaves, divided; 2 scallions, white and pale-green parts only, thinly sliced, divided; 8 ounces shredded Gruyère cheese; 6 ounces fresh mozzarella cheese; 2 ounces grated Parmigiano-Reggiano cheese; Flour for dusting

If you’re looking for a fall-inspired twist on your usual pizza night, I’ve got just the thing for you. The Best Pumpkin Pizza Recipe is a cozy, savory-sweet masterpiece that I absolutely love making when autumn rolls around. It’s got that perfect blend of creamy roasted pumpkin, crisp apples, earthy sage, and a trio of melty cheeses, all atop a crisp crust. Trust me, once you try this, it becomes a favorite that your whole family will go crazy for!

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Why You’ll Love This Recipe

Unique Flavor Combo: Roasted pumpkin and crisp apples balance perfectly with rich cheeses and fresh sage.
Impressively Easy to Make: Despite looking gourmet, this pizza comes together with simple steps anyone can master.
Perfect for Seasonal Cooking: It celebrates autumn flavors beautifully, making it a fantastic choice for cozy gatherings.
Great for Leftovers: It reheats like a charm, so you get delicious leftovers you’ll actually want to eat!

A thin slice of pizza with a charred, golden-brown crust being held by a woman's hand, showing a creamy white cheese layer topped with small orange cubes, green sliced herbs, and browned bits. The pizza slice has a melted, slightly stretchy texture with visible cheese pull. The pizza is on a wooden board with more slices having similar toppings. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The secret to The Best Pumpkin Pizza Recipe lies in fresh seasonal ingredients that play off each other so well. Each component adds its own special touch—creamy pumpkin, sweet apples, savory sage, and layers of cheese that melt just right.

Pizza dough: You can buy store-bought or make your own; I find fresh dough helps get the crust just right without fuss.
Kabocha squash or sugar pumpkin: Roasting these brings out natural sweetness and creamy texture perfect for topping pizza.
Extra-virgin olive oil: Divided use for roasting and drizzling—adds richness and keeps ingredients moist.
Honey: Just a touch adds depth and balances savory flavors beautifully.
Cinnamon and nutmeg: These warm spices give the pumpkin that cozy autumn vibe without overpowering.
Unsalted butter: Helps caramelize diced pumpkin and apples to tender, flavorful perfection.
Crisp baking apples: Golden Delicious works great for a sweet crunch contrasting the soft pumpkin.
Fresh sage: Both minced and torn leaves for bright herbaceous notes that elevate every bite.
Gruyère cheese: Shredded for creamy, slightly nutty flavor and gooey texture.
Mozzarella cheese: Fresh dollops melt beautifully, creating that classic pizza feel.
Parmigiano-Reggiano cheese: Grated to sprinkle, it adds a salty, savory kick.
Scallions: Use whites sautéed with pumpkin and apples, and pale greens for fresh finishing crunch.
Flour: For dusting your surface when rolling out the dough so nothing sticks.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this pumpkin pizza recipe is, so feel free to make it your own. I’ve tried a few variations over the years that work beautifully, especially if you have dietary preferences or want to brighten it up differently.

Make it vegetarian or vegan: Swap the dairy cheeses for dairy-free alternatives and use olive oil in place of butter for sautéing.
Add sausage or bacon: For extra savoriness, cooked Italian sausage or crispy bacon bits complement pumpkin surprisingly well.
Try different herbs: If you don’t have fresh sage, rosemary or thyme are great stand-ins that bring lovely aromas.
Spice it up: Adding a pinch of chili flakes gives the sweet-savory combo a subtle kick I’ve found delightful.

How to Make The Best Pumpkin Pizza Recipe

Step 1: Roast Your Pumpkin to Perfection

This is where the magic starts. Toss your pumpkin quarters with olive oil, salt, and pepper, then roast them low and slow at 325°F for about 45 minutes. You want the pumpkin soft enough to mash easily but still holding that vibrant color. I always poke with a knife around the stem area to check tenderness—the flesh should feel soft and yield with little resistance. It’s worth the wait because this roasting unlocks the pumpkin’s natural sweetness and creamy texture that makes your pizza irresistible.

Step 2: Prepare the Sautéed Pumpkin and Apples

While the big pumpkin pieces are roasting, dice the remaining pumpkin and apples. Melt butter in a hot skillet and toss in your diced ingredients along with minced sage. Cook until everything turns tender and gets that golden brown color—it usually takes about 10 minutes. This step adds a lovely texture contrast and savory sweetness that complements the smooth pumpkin purée perfectly. Don’t forget to season with salt and pepper to bring it all together.

Step 3: Stretch and Top Your Dough

Once your roasted pumpkin is cooled, scoop out the flesh and mix it with honey, spices, and olive oil to create a tantalizing purée. When you’re ready to assemble, dust your working surface with flour and stretch your dough into a thin circle. I like using a wooden pizza peel for easy transfer. Layer half the shredded Gruyère, dollops of fresh mozzarella, and a sprinkle of Parmesan first, then add rough spoonfuls of pumpkin purée and your sautéed mix. Don’t be shy with the sage and scallions—they add brightness and texture that take the flavor to a whole new level.

Step 4: Bake under the Broiler for That Perfect Finish

Preheat your oven’s broiler and get your pizza stone or steel really hot—this creates that crisp, slightly charred crust I’m obsessed with. Slide your pizza onto the stone and bake for about 4 minutes, turning occasionally so it cooks evenly. Watch closely because it browns fast! Once done, finish with scallion greens and a drizzle of olive oil right before serving. This quick blast under the broiler mimics a wood-fired oven experience that brings out the best in The Best Pumpkin Pizza Recipe.

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Pro Tips for Making The Best Pumpkin Pizza Recipe

Preheat Your Stone Thoroughly: Let your baking steel or stone heat for at least 30 minutes so you get the signature crisp crust.
Don’t Overload with Toppings: Keeping a balance is key—too much purée or cheese can make the crust soggy, so dollop in moderation.
Use Fresh Sage for Best Flavor: Fresh herbs make a noticeable difference, adding brightness that dried simply can’t match.
Watch Pizza Closely Under Broiler: It cooks quickly! Keep an eye to avoid burning, and rotate often for even cooking.

How to Serve The Best Pumpkin Pizza Recipe

A round pizza with a slightly thick, uneven crust that is dark brown and burnt black in places, topped with white melted cheese spread evenly over the surface. Scattered on top are small pieces of orange-brown roasted sweet potatoes, light green sliced scallions, and small dark green leaves, all placed over a white marbled textured surface. To the right of the pizza, a silver pizza cutter with a black handle rests on the board. The pizza is on a light wooden pizza peel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish the pizza with thin slices of fresh scallion greens for a pop of color and a little bite. A drizzle of good olive oil helps tie the whole thing together while adding a silky sheen. If you want, a sprinkle of crushed red pepper flakes offers a nice contrast too. One time, I even tried a handful of toasted pumpkin seeds on top—which added a fun crunch that my friends really enjoyed!

Side Dishes

Because this pizza is rich and flavorful, I love pairing it with something light and fresh, like a simple arugula salad dressed with lemon vinaigrette. Roasted root vegetables also make a cozy, complementary side—think carrots or parsnips with thyme. And don’t forget a crisp white wine or sparkling apple cider to keep the autumn vibes going strong.

Creative Ways to Present

For a special occasion, I like dividing the pizza into smaller, personalized flatbreads so everyone can customize their slice with extra herbs or hot honey drizzle. You could even make a pizza bar with extra toppings like nuts or different cheeses for guests to add on. Serving on a rustic wooden board with fresh sage sprigs around makes the presentation feel festive and warm every time.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftovers in an airtight container within two hours of baking. The flavors actually deepen overnight, which is a happy surprise! Just make sure to cool the pizza before sealing it to avoid sogginess. Refrigerated, it stays good for about 2-3 days.

Freezing

While I don’t typically freeze the fully assembled pizza because the texture can change, I’ve had good results freezing the dough balls separately. Just thaw in the fridge overnight, then prepare the toppings fresh. If you want to freeze a baked pizza, wrap slices tightly in foil and plastic wrap; they reheat decently but lose some crispness.

Reheating

To keep the crust crispy when reheating, I pop leftover slices under the broiler or in a hot oven at 375°F for 5-7 minutes. Avoid the microwave if you want that fresh-baked texture. Another trick I learned is reheating on a pizza stone if you have one—it revives the crispness wonderfully.

FAQs

Can I use canned pumpkin for this recipe?

While homemade roasted pumpkin gives the best flavor and texture, you can certainly use canned pumpkin puree in a pinch. Just keep in mind it may be a bit wetter and less textured, so consider reducing any added oils or moisture to prevent a soggy crust.
What’s the best type of pumpkin or squash for this pizza?

I recommend kabocha squash or sugar pumpkins because they have a naturally sweet, dense flesh that roasts beautifully and mashes smoothly without watery consistency.
Can I make this recipe gluten-free?

Absolutely! Swap the traditional pizza dough with your favorite gluten-free variety, and this recipe works just as well. Just take care when stretching gluten-free dough, as it can be less elastic.
How do I know when the pizza is done under the broiler?

Look for a puffy, slightly charred crust with bubbling cheese. Since broilers vary, keep a close eye and rotate the pizza every minute or so—total cook time is typically around 4 minutes.

Final Thoughts

This recipe quickly became one of my go-to fall meals because it’s comforting, unique, and surprisingly simple to pull off. I love how the flavors celebrate the season without being sweet like a dessert. When you try The Best Pumpkin Pizza Recipe, you’re not just making dinner—you’re bringing a little autumn magic to your kitchen. I hope you enjoy it as much as my family and I do, and that it earns a regular spot on your recipe rotation!