Pumpkin is an extremely nutrient dense food, meaning it is chock-full of vitamins and minerals but low on calories. This is a perfect recipe if you find yourself with leftover pumpkin.
Makes: 4 Pitzas
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.
Source: Vegetarian Times