Pumpkin Pizza Recipe
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Pumpkin Pizza

Crust
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
3 cups flour
1 tsp. baking powder
some chopped nuts, pecans are good, optional for sprinkling on top

Preheat oven to 375 degrees F. Cream together the butter and sugar. Add the egg and vanilla; mix until well blended. In a separate bowl, whisk together the flour, and baking powder. Gradually add flour mixture to the buter mixture and blend well on low speed. Remove and knead briefly into a smooth ball. Place the dough on a pizza pan and pat out gently to the edges. Bake 10 to 12 minutes until the crust is golden brown on the edges. Let cool before topping.

Cheese Layer
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
12 oz. package of whipped topping, divided—save 4 oz. for topping

Unwrap cream cheese, place in microwave safe bowl and heat in microwave on high for 20 to 30 seconds. Mix sugar and vanilla into cheese. Fold in about 2/3 of the whipped topping. Refrigerate until ready to assemble pizza.

Sauce (Pumpkin) Layer
1 cup cold milk
2 small pkg. instant vanilla pudding mix
1/2cup sugar
16 oz. can pumpkin
2 tsp. cinnamon

Whisk pudding into milk. Mixture will be very thick. Stir in pumpkin, sugar and cinnamon. Refrigerate 3 hours or overnight.

Assembling Pizza
Spread cheese layer over the prepared crust. Top with the pumpkin mixture. Then spread the remaining 4 oz. of whipped topping on top. If desired, sprinkle a few chopped nuts over the top.

 

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