Pumpkin, Leek, and Mushroom Pitzas

Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.

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  • 1 Tbs. olive oil
  • 4 small or 2 medium leeks, halved or quartered and thinly sliced (4 cups)
  • 1/4 tsp. salt
  • 1/4 cup white wine
  • 1/4 cup prepared pesto
  • 4 whole-wheat pita rounds
  • 6 button mushrooms, thinly sliced


  1. Preheat oven to 425°F.
  2. Heat oil in skillet over medium heat. Add leeks and salt, cover pan, and cook 5 minutes, or until softened. Add wine, and simmer uncovered 2 minutes, or until most of liquid has evaporated. Set aside.
  3. Stir together pumpkin purée and pesto in small bowl.
  4. Spread each pita with 1/4 cup pumpkin mixture. Top with 1/2 cup leeks, then mushroom slices. Place pitzas on ungreased baking sheet, and bake 8 minutes, or until crust is crisp and edges are browned.

Nutrition Information

  • Calories 333
  • Carbohydrate Content 53 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 9 g
  • Protein Content 10 g
  • Saturated Fat Content 2 g
  • Sodium Content 745 mg
  • Sugar Content 6 g