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Two slices of pumpkin pizza with pumpkin pizza sauce, caramelized onions, and spinach.

Pumpkin Pizza with Caramelized Onions

Make Pumpkin Pizza with easy pumpkin pizza sauce, caramelized onions, and spinach to give a seasonal twist to pizza night.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Caramelize Onions 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 425kcal


Caramelized Onions

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 onion sliced about ⅛ inch (about 2 cups)

Pumpkin Pizza Sauce

  • 1 Tablespoon olive oil
  • 2 garlic cloves minced
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup heavy cream half and half or whole milk may be used
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons Parmesan cheese grated

Pizza Assembly

  • 4 slices flatbread may use pizza dough instead
  • 1 ⅓ cups Pumpkin Pizza Sauce
  • 1 cup baby spinach leaves stacked, rolled and cut into slivers
  • 1 cup mozzarella cheese shredded
  • ½ cup caramelized onion see directions above


Caramelized Onions

  • Melt butter and olive oil in a large skillet.
  • Add thinly sliced onions to the pan and coat with butter/oil mixture.
  • Cook onions for 20-30 minutes over medium heat, stirring and scraping up brown bits every 3-5 minutes. The onions need undisturbed time so they can brown. But, they can't sit for too long because they will burn. If the pan becomes too dry, then add a teaspoon of water.
  • When the onions are browned to your liking, remove from the pan. You can also deglaze the pan with a teaspoon of balsamic vinegar or wine to add even more flavor if desired.

Pumpkin Pizza Sauce

  • Melt olive oil over medium-heat in a sauce pan. Add garlic and sauté for about 1 minute to soften.
  • Add pumpkin puree, heavy cream, nutmeg, salt, and pepper to the pan and whisk until smooth.
  • Bring sauce to the point where it's just about to boil and then reduce heat to simmer and cook for about 4-5 minutes. Stir in Parmesan cheese.

Pumpkin Flatbread Pizza Assembly

  • Preheat oven to 375 °F or according to directions for flatbread.
  • Pre-bake flatbread according to instructions. (I pre-baked mine for 2 minutes at 375 °F.)
  • Spread about ⅓ cup of Pumpkin Pizza Sauce over each slice of flatbread.
  • Layer ¼ of the onions, spinach and mozzarella cheese over the sauce on each slice of flatbread.
  • Return flatbread to the oven and cook for 4-5 minutes more or until cheese has melted.


See Post for Pictures and More Expert Tips
  • This recipe can be made with traditional pizza dough. 
  • Use one cup of Slow Cooker Caramelized Onion instead of making them scratch on serving day!
Notes on Pumpkin Pizza Sauce
  • Yield: 2 cups of sauce. Each serving is ⅓ of a cup.
  • Note: This recipe makes more sauce than you will need to make 4 servings.
  • Storage: Store sauce in a covered container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Defrost overnight to the refrigerator.
  • Reheat: Sauce may be used hot or cold. Warm over medium-low heat on the stovetop, stirring to recombine ingredients.


Calories: 425kcal | Carbohydrates: 33g | Protein: 14g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 603mg | Potassium: 225mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7876IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 1mg