Pecan Pumpkin Pie Dessert Pizza With Maple Whipped Cream – a delicious recipe with pumpkin pie filling, crust, butter, brown sugar, pecans, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Melt 1/2 of the butter and 1 tbsp brown sugar in a small skillet.
3
Brush onto on side of pizza crust.
4
Place on a baking sheet and bake for 3 minutes.
5
Meanwhile, add the rest of butter and 1 tbsp brown sugar to the skillet again.
6
Once it is melted add pecans and stir.
7
Cook for 2-3 minutes over medium until pecans are toasted and coated in sugar. Remove from heat.
8
Take crust out of oven and spread pumpkin pie filling evenly on top.
9
Sprinkle with pumpkin pie spice.
10
Remove pecans from butter mixture and sprinkle evenly on top of pizza.
11
Bake for 7 more minutes.
12
For Maple Whipped Cream: Using a cold bowl and beaters (I put mine in the freezer for about 30 minutes before using) beat heavy cream and maple syrup on high until stiff peaks form.
13
Remove pizza from oven. Cut into 4 pieces. Top with a dollop or two of whipped cream and serve!
312
kcal
Calories
29
g
Fat
12
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup pumpkin pie filling canned, /mix, 1 pizza crust Mama Mary's Mini Original, 1 tablespoon butter, 2 tablespoons brown sugar, and more.
Yes, Pecan Pumpkin Pie Dessert Pizza With Maple Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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