Ingredients
Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, softened to room temp
Filling:
8 oz. cream cheese, softened
1/2 cup canned pure pumpkin puree
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
3 Tablespoons brown sugar (Dark is best!)
Dash of salt
Topping:
1/4 cup orange juice
2 teaspoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
Whipped cream, if desired
Pecans,roasted and coarsely chopped, if desired
Directions
Crust:
In a medium bowl, combine flour, sugar and butter. Form into a ball with hands and press into a 14-inch ungreased pizza pan OR roll out the crust on a pizza stone . Use flour as needed to keep crust from sticking to rolling pin.
Bake at 325 degrees F. for 15 minutes. Let cool completely.
Topping:
Whisk orange juice and cornstarch together until smooth in a small saucepan. Stir in cranberry sauce. Bring the mixture to a boil over medium heat, stirring all the while. Let the topping boil about 1 minute, then remove from heat and let cool about 10 minutes. Chill in fridge. When chilled, it's ready to spread on pizza.
Filling:
Combine cream cheese, pumpkin puree, pumpkin pie spice, vanilla, brown sugar and salt in a large bowl. Using an electric mixer, blend until smooth and creamy.
Spread the pumpkin pie cream cheese filling on top of cooled crust. Then, spread the chilled cranberry topping on top of the pumpkin cream cheese (I saved a few Tablespoons to garnish my dessert plates). Slice and garnish with whipped cream and chopped pecans, if desired. Store any extra pizza in the refrigerator.
*Notes: I think this dessert pizza tastes best after it's been chilled in the refrigerator for a few hours.
Inspired by these recipes:
Creamy Pumpkin Pie with Cranberry Topping from Spoonful---originally from Family Fun Magazine (I used the cranberry topping recipe)
Strawberry Pizza from You Homebased Mom (I used the crust recipe)
Pumpkin Pie Cream Cheese from My Biscuits are Burning
Printed from mybiscuitsareburning.blogspot.com