A classic white pizza topped with Ricotta, fresh Mozzarella and Parmesan gets a salty, richness from Prosciutto and sweet-freshness and from thinly shaved asparagus . A splash of white balsamic vinegar adds just the right amount of acidity to balance all the cheese and delicious dough.

Rich, fresh pumpkin purée replaces tomato sauce as the base for this pizza topped with spicy Merguez lamb sausage, nutty, toasted pumpkin seeds and sharp, salty Feta cheese.

I love cooking with pumpkin, but leave those orange lanterns out on the front porch in favor of a more flavorful heirloom or modern variety. Here are some of my favorites and the recipes I like to make with them.