The first pumpkin pizza was dressed with the Libby's pumpkin that had added plain hummus. Heavy cream was used to thin the pumpkin and hummus so it could spread. Then spinach was applied and the pizza was topped with the regular cheese that is used at market. I had purchased fresh country bulk sausage at market and added fennel, crushed fresh garlic, added some oregano and salt and pepper. That mixture was applied in small pieces not cooked. I also had purchased some pecans at market in the morning and they were roasted in the deck oven, and then ground up. The ground up roasted pecans were applied after the bake, along with a swirl of the good home made mozzarella stracciatella from La Bella Marketplace. The mozzarella stracciatella was applied with a plastic pastry bag. Those combinations of dressings were very good on the pumpkin crust.
The second pumpkin pizza was dressed with the regular cheese and sauce that is used at market. The sauce was applied in a spiral pattern. Hormel Rosa Grande pepperoni was used. Fresh basil was cut on the pumpkin pizza after the bake. Those dressings were also very tasty.
For other interations of pumpkin pie pizza this is the thread on the pizza making forum where they were done. http://www.pizzamaking.com/forum/index.php?topic=39722.0
Thanks Peter (Pete-zza) for all of your help in converting and figuring out formulations!