Thursday, October 8, 2009
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
3 cups flour
1 tsp. baking powder
some chopped nuts, pecans are good, (you can even use candies nuts) for sprinkling on top
Preheat oven to 375 degrees F. Cream together the butter and sugar. Add the egg and vanilla; mix until well blended. In a separate bowl, whisk together the flour, and baking powder. Gradually add flour mixture to the buter mixture and blend well on low speed. Remove and knead briefly into a smooth ball. Place the dough on a pizza pan and pat out gently to the edges. Bake 10 to 12 minutes until the crust is golden brown on the edges. Let cool before topping.
8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
12 oz. package of whipped topping, divided—save 4 oz. for topping
Unwrap cream cheese, place in microwave safe bowl and heat in microwave on high for 20 to 30 seconds. Mix sugar and vanilla into cheese. Fold in about 2/3 of the whipped topping. Refrigerate until ready to assemble pizza.
Sauce (Pumpkin) Layer
1 cup cold milk
2 small pkg. instant vanilla pudding mix
16 oz. can pumpkin
2 tsp. cinnamon
Whisk pudding into milk. Mixture will be very thick. Stir in pumpkin, sugar and cinnamon. Refrigerate 3 hours or overnight.
Spread cheese layer over the prepared crust. Top with the pumpkin mixture. Then spread the remaining 4 oz. of whipped topping on top. If desired, sprinkle a few chopped nuts over the top.