Crustless Pumpkin Pizza

Tiffany Bannworth


I made this the first year I was married, during a pumpkin frenzy we were in. We loved it. I now make it for our kids.


★★★★★ 1 vote

15 Min
40 Min



  • 1 can(s)
    pumpkin, canned or cooked
  • 1 Tbsp
    parmesan cheese, grated
  • 2 tsp
    italian seasoning
  • 2 Tbsp
    chicken bouillon granules
  • 1/2 stick
    butter, unsalted
  • 1/2 c
    heavy cream
  • 2 pinch
    ground cayenne pepper
  • 1 Tbsp
    cooking sherry

  • 16 oz
    mozzarella cheese
  • 1 dash(es)
    seasoned salt
  • 1
    garlic flavored olive oil

How to Make Crustless Pumpkin Pizza


  1. Take all the ingredients in the pumpkin section, and mix on a low heat for 10 minutes
  2. Preheat oven 350 degrees
  3. Then empty pot content into a greased 9in round cake pan.
  4. Pack on the mozzarella, sprinkle the seasoned salt, and drizzle the olive oil atop the pumpkin.
  5. Place in oven for 30 min or until you get melted, bubbled, slightly browned cheese.
  6. Slice through the cheese layer and scoop out with a serving spoon. Sprinkle Parmesan to taste.
  7. Serve with either a spring mix salad or roasted asparagus. A slice of buttered, oven-baked French bread, if desired.

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