I started with a creamy pumpkin alfredo-type sauce -- just a standard white sauce with the addition of a little tomato paste and pumpkin puree. That in and of itself was great, and the extra sauce made for an excellent dipping sauce for the crust. I topped the sauce with fresh spinach ...
and it made it even more special. I also have decreased the butter, as it can seem kind of greasy otherwise. Finally, I'm not noting this in the recipe, but I've subbed out part of the mayo for Greek yogurt in the past as well - it's just a personal preference for...