Pumpkin Cream Cheese Pizza #DessertChallenge

It’s time for another #DessertChallenge Party sponsored by Sheryl from The Lady Behind the Curtain . Thanks Sheryl for another fun challenge!

This month we’re pairing classic pumpkin and cream cheese in exciting new ways!

I chose to try a dessert pizza. The crust has a boost of flavor from the addition of pumpkin pie spice. Cinnamon adds a kick to pureed pumpkin layer. Whipped cream cheese is so spreadable and a sprinkle of toasted pecans finishes off the “pizza”. I dusted the top with a little cinnamon-sugar for good measure.

If you would like to join us for future #DessertChallenges from The Lady Behind the Curtain, follow the button below for more information.

Pumpkin Cream Cheese Pizza

Ingredients:

• 1 Tablespoon dry active yeast
• 2 Tablespoons plus1 teaspoon sugar
• 1/4 cup warm water 100-110 degrees
• 1 cup flour
• 1/2 teaspoon pumpkin pie spice
• 1 cup plus 3 Tablespoon pumpkin puree
• 1 8 ounce package whipped cream cheese
• 1/4 cup powdered sugar
• 1/4 teaspoon cinnamon
• 1/4 cup chopped nuts, (walnuts, pecans or pistachios)
• Cinnamon and sugar for sprinkling (optional)

Instructions:

Mix together yeast, warm water and 1 teaspoon sugar. Set in a warm area and allow starter to double in size (10 to 15 minutes).

In a large bowl, mix together flour, spice and remaining sugar. Blend in 3 Tablespoons pumpkin and yeast mixture.

Knead until thoroughly mixed. Roll dough into a 9-inch circle. Cover and allow dough to rise until almost doubled in thickness, about 15 minutes.

Bake at 400 degrees for about 5 to 10 minutes until baked through and crust is lightly browned. Cool before topping.

Topping:

Mix together pumpkin, powdered sugar and cinnamon. Spread over crust.

Spread cream cheese over pumpkin layer.

Sprinkle with chopped nuts and cinnamon/sugar if desired.

Refrigerate until serving time and refrigerate any leftovers.

5.0 from 1 reviews

Pumpkin Cream Cheese Pizza #DessertChallenge

 

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Author: Cindy Kerschner

Ingredients

• 1 Tablespoon dry active yeast
• 2 Tablespoons plus1 teaspoon sugar
• ¼ cup warm water 100-110 degrees
• 1 cup flour
• ½ teaspoon pumpkin pie spice
• 1 cup plus 3 Tablespoon pumpkin puree
• 1 8 ounce package whipped cream cheese
• ¼ cup powdered sugar
• ¼ teaspoon cinnamon
• ¼ cup chopped nuts, (walnuts, pecans or pistachios)
• Cinnamon and sugar for sprinkling (optional)

Instructions

1. Mix together yeast, warm water and 1 teaspoon sugar. Set in a warm area and allow starter to double in size (10 to 15 minutes).
2. In a large bowl, mix together flour, spice and remaining sugar. Blend in 3 Tablespoons pumpkin and yeast mixture.
3. Knead until thoroughly mixed. Roll dough into a 9-inch circle. Cover and allow dough to rise until almost doubled in thickness, about 15 minutes.
4. Bake at 400 degrees for about 5 to 10 minutes until baked through and crust is lightly browned. Cool before topping.
5. Topping:
6. Mix together pumpkin, powdered sugar and cinnamon. Spread over crust.
7. Spread cream cheese over pumpkin layer.
8. Sprinkle with chopped nuts and cinnamon/sugar if desired.
9. Refrigerate until serving time and refrigerate any leftovers.

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Stop by and experience all the wonderful ideas these creative cooks chose for this #DessertChallenge!