This pumpkin breakfast pizza is something different—in the best way.
It’s built on a crispy flatbread, layered with a creamy pumpkin sauce, then topped with sautéed spinach, mushrooms, smoky bacon, and a fresh egg baked right in the center.
It feels fancy but takes no time at all. Perfect for when you want a cozy, savory breakfast that still feels a little special.
Why I Love This Recipe
This recipe came from one of those “what can I make with what’s in the fridge?” mornings. I had leftover pumpkin, a flatbread, and a few toppings—and boom, this beauty was born. It’s savory, comforting, and has that perfect balance of creamy, salty, and crisp.
- Great way to use up canned pumpkin
- Super customizable based on what you’ve got
- Comes together fast, under 30 minutes
- Feels hearty without being heavy
- You can eat it with your hands (bonus)
Servings and Time
Makes: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Macros per Serving (Approximate)
- Calories: 390
- Protein: 16g
- Fat: 22g
- Carbs: 30g
- Fiber: 4g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture and flavor while acting as a creamy base. The egg bakes right into the flatbread in the oven, giving you that perfect just-set white with a gooey yolk. Flatbread crisps up fast, giving it a sturdy but crunchy crust. The mix of umami (bacon, mushrooms) and creamy (pumpkin, egg yolk) makes every bite pop.
What You’ll Need
- 1 large flatbread or naan
- ⅓ cup canned pumpkin purée
- 2 tbsp cream cheese (softened)
- ¼ tsp garlic powder
- Salt and black pepper to taste
- 1 tsp olive oil
- ½ cup baby spinach
- ⅓ cup sliced mushrooms
- 2 slices cooked bacon, chopped
- 1 large egg
- Optional: chopped chives or parsley for garnish
Pro Tips
- Use room temperature cream cheese so it blends easily with the pumpkin
- Crack the egg into a bowl first so it’s easier to pour right into the center
- Don’t overload the toppings—the egg needs space to bake evenly
- Preheat the oven with your baking tray inside for an extra crispy bottom
- Let it cool for 2 minutes before slicing to avoid a runny mess
Tools Required
- Baking sheet
- Small skillet
- Mixing bowl
- Spoon or small offset spatula
- Parchment paper (optional)
Substitutions and Variations
- Use goat cheese instead of cream cheese
- Add caramelized onions or roasted red peppers
- Use a pita or tortilla if you don’t have flatbread
- Make it vegetarian by skipping bacon
- Try feta or shredded mozzarella on top for extra cheese lovers
Make-Ahead Tips
You can mix the pumpkin sauce a day ahead and store in the fridge. You can also pre-cook the bacon and mushrooms in advance, so all you have to do is assemble and bake.
Instructions
Step 1: Make the Pumpkin Sauce
In a small bowl, mix together ⅓ cup pumpkin purée, 2 tbsp softened cream cheese, ¼ tsp garlic powder, and a pinch each of salt and black pepper until smooth.
Step 2: Sauté the Veggies
Heat 1 tsp olive oil in a small skillet over medium heat. Add ⅓ cup sliced mushrooms and cook for 3–4 minutes until browned. Add ½ cup spinach and sauté for 1 more minute until wilted. Season with a pinch of salt.
Step 3: Assemble the Flatbread
Place 1 flatbread on a baking sheet lined with parchment. Spread the pumpkin sauce evenly over the surface, leaving a small border. Spoon the cooked mushrooms and spinach evenly on top. Sprinkle 2 slices of chopped bacon over the veggies. Make a shallow well in the center and gently pour in 1 raw egg.
Step 4: Bake
Bake the flatbread in a preheated oven at 400°F (200°C) for 10–12 minutes, or until the egg white is set and yolk is still a little soft, and the edges of the flatbread are golden and crisp.
Step 5: Serve
Remove from oven, let rest for 2 minutes, then slice and top with fresh herbs if desired. Serve warm.
Leftovers and Storage
Store leftovers in the fridge in an airtight container for up to 2 days. Reheat in a toaster oven or skillet to keep the crust crispy. Avoid microwaving if you want to keep that texture.
Common Mistakes
- Egg sliding off: Make a deeper well and pour gently
- Overbaking the egg: Watch closely after 10 minutes
- Using cold cream cheese: Makes the sauce lumpy
- Too many toppings: Prevents even cooking
What to Serve With
- Fresh arugula salad with lemon vinaigrette
- Hot coffee or a chai latte
- A side of roasted breakfast potatoes
- Fruit salad with citrus and mint
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well blended and not too watery.
Can I make this dairy-free?
Use a dairy-free cream cheese and skip the bacon or use a plant-based version.
What kind of flatbread works best?
Naan or thin pizza crust works great. Just avoid anything too thick or it won’t crisp up.
Can I add cheese?
Yes! Try a sprinkle of mozzarella or goat cheese before baking.
Will the egg be fully cooked?
The white will be set, and the yolk will stay soft if you bake just until it firms up. Cook longer if you want it fully set.
Wrap-Up
This pumpkin breakfast pizza is the best kind of savory fall comfort food—fast, flavorful, and a little unexpected. Try it once, and you’ll want to make it part of your regular rotation. If you give it a go, leave a comment and let me know how it turned out, or share any twists you added!