Brown and crumble sausage and drain on paper towels, reserving 1 T sausage fat in skillet.

While sausage is cooking, chop herbs. Combine pumpkin, egg, cream, herbs and Gruyere cheese in mixing bowl and season with salt and pepper.

Add garlic and shallot to rendered fat in skillet and cook 1 minute over medium heat. Add pumpkin mixture. Slowly add chicken stock and cook and stir to melt cheese. Add more broth until sauce reaches the consistency of marinara sauce.

Spread a thick layer of sauce on top of each naan or pizza crust. Sprinkle with sausage, Parmesan cheese and pepitas. Cook at 400 degrees for 10-15 minutes until hot and golden.

Sauce and sausage can be cooked ahead and refrigerated until pizzas are ready to be assembled and baked.