Pumpkin Pizza
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 and mix until well blended. In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture and mix well BUTERI mixture at low speed. Remove and knead briefly into a smooth ball. Place the mass on a pizza pan gently out and give pats on edge. Bake 10 to 12 minutes until the crust is golden brown on the edges. Allow to cool before topping.
Layer cheese
8 oz. cream cheese
1 / 2 cup sugar
1 TSP. vanilla
12 oz. chicoteado package of topping, divided save-4 oz. for topping
Unwrapping cream cheese, microwave safe bowl in place and heat in microwave on high for 20 to 30 seconds. Mix sugar and vanilla in cheese. Fold in about 2 / 3 of topping whip. Refrigerate until ready to assemble pizza.
Sauce (Pumpkin) Layer
1 cup of cold milk
2 small pkg. vanilla instant pudding mix
1/2cup sugar
16 oz. can pumpkin
2 TSP. cinnamon
Whisk in milk pudding. Mixture will be very thick. Stir in pumpkin, sugar and cinnamon. Refrigerate 3 hours or overnight.
Assembling the Pizza
Spread on a layer of cheese prepared crust. Beginning with the pumpkin mixture. Then spread the remaining 4 oz. chicoteado of topping on top. If desired, sprinkle a little over the top chopped walnuts.