📖 2 mins read

When the air turns crisp and the leaves start doing their little things, you deserve something unexpected on your plate. Enter this savory vegetarian pumpkin pizza — golden chunks of roasted pumpkin brushed with basil-pesto, layered on a creamy white sauce, topped with gooey cheese and a sprinkle of crushed cashews for crunch. It’s gourmet, it’s fall, and it says: “Yes, I can do pizza and seasonal elegance.”

Why you’ll love this pizza

Forget sweet pumpkin pie vibes. This is pumpkin showing up in all its savory glory — earthy flesh, rich white sauce, fresh pesto, and a contrast of textures that make each bite feel deliberate. The cashews add that pop of surprise. Serve it when you really feel the season. Recipe at the end of the article.

Vegetarian Pumpkin Pizza

Pumpkin pizza! Chunks of roasted pumpkin brushed with pesto on top of a creamy white sauce and topped with lots of cheese and crushed cashews. This is a truly gourmet vegetarian pumpkin dish for a fall entree.

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Prep Time 15

Cook Time 10

Course: dinner, lunch, Snack

Ingredients Method Notes

Ingredients

1 1/4 cups roasted pumpkin, cubed
1 tsp basil pesto
3/4 cup prepared pizza dough
1/4 cup grated mozzarella cheese
2 tbsp cashews, roasted, salted and crushed
1 1/4 tbsp white cream sauce
2 1/2 tbsp goat cheese, crumbled
2 1/2 tbsp Parmesan cheese, grated
1 tsp fresh chopped parsley
2 tsp extra cashews, chopped
2 tsp extra Parmesan cheese, grated

Method

Melt butter in a medium saucepan and add in flour, stirring until thick and pasty.
Slowly add milk, whisking together constantly to avoid lumps. Add garlic powder, Italian seasoning, salt and pepper and simmer for 3-4 minutes, or until thickened.
Stir in grated Parmesan cheese until welted. Sauce will thicken further as it cools, so add in a bit more milk if needed.

Notes

This recipe makes more than enough white sauce for one large pizza.

See How to make White Cream Sauce here.