Ingredients (this recipe has steps I have separated them my the ingredients for each step to make it easier to follow)
Pumpkin Pie Filling:
3/4 cup granulated sugar
1 can (15 oz.) Purred Pumpkin
1 can (12oz) Evaporated milk*1
1 Tablespoon pumpkin spice
2 Eggs
*1 Or substitute with equal amount Lactose-Free or Almond Cooking Milk
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Cream cheese “frosting”:
1 package of Cream cheese softened
2/3 cup of sugar
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Crust:
see directions below
Pizza crust butter
2TbpsButter
1Tbps Sugar
1Tbps Pumpkin spice
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Optional:
1 cup of chopped pecans
Directions
preheat your oven according to the recommended cook time for your chosen crust
pumpkin pie filling:
Combine ingredients and put aside
Crust:
there are 2 ways to do this either with actual Pizza crust or using a cookie dough to form the crust
now when I made this myself I used store-bought to save myself time this also determined the cook time and temp (I will post actual recipes for both Sugar Cookies and Pizza crust and link to them here)
In both cases, I melted some butter mixed with pumpkin spice and sugar and brushed it over the crust before
Prepare a baking sheet or pizza pan by greasing it (esp if you use the cookie crust)
After prepping your Crust start to spoon the pumpkin filling onto the crust you probably won't use all the filling you have.
OPTIONAL: this is when you will add the pecans to the pizza
place in the oven and set your baking time while it's cooking you can make
Cream cheese “frosting”:
warm the cream cheese for a few seconds in your microwave (10-20 seconds) and then gradually add sugar while stirring. Place into a piping bag to add on top after you have baked the pie
Cut it like a pizza and serve
