In a mixing bowl, combine the shrimp, diced pumpkin, bell pepper, olive oil, za'atar, salt, and black pepper. Mix well until everything is evenly coated.
Heat a large skillet over medium heat. Add the shrimp and vegetable mixture and cook for about 10–12 minutes, stirring occasionally, until the shrimp are pink and cooked through and the pumpkin is tender.
While the filling is cooking, warm the pita breads in a pita bread warmer or wrapped in a towel in the oven on low.
Once cooked, remove the shrimp filling from the heat and let it rest for 5 minutes.
Carefully cut each pita in half and gently open to form pockets.
Spoon the za'atar shrimp filling into each pita half, ensuring it's well-filled.
Serve immediately with a side salad and a wedge of lime to squeeze over the stuffed pitas. Enjoy!
