Pumpkin Pie Pizza with Roasted Marshmallow Creme

Why is it that our pets become their name?

Maybe it’s just me but I have found that almost all the pets I’ve had have just like grew into their name… they BECAME their name.  Am I making sense?  I mean, I gave them a name and over time they just simply became their name.  Still not getting me?

Well, I had this one cat in particular a couple years back.  I named him Cloudy just as soon as I saw him.  He was a white, fluffy, long-haired kitten with large gray patches. The gray patches looked like gray clouds to me, and so I called him Cloudy.  Cloudster.  Claudio.  The CLOUD.  But usually and mostly always just Cloudy.

Well, once he grew up, he was no longer little cute Cloudy the kitten anymore.  I noticed he was always so gloomy and cranky.  He had this moody little cat attitude with a fierce little appetite as well.  Also, he never ever  purred, not even once.  He just had this frowning glare in those large yellow eyes of his.

AWWW, but I loved him anyway.  And I miss that powerful long-lasting and crescendo-ish

meeeeeeeeee-oooooOOOOOO-WWWWWWW

that he’d sing out as soon as he saw a can of cat food in my hand.

Well anyway that little moody mood is pretty much the way that I become when it’s cold and cloudy outside. Yes, I get all grumpy and cranky like my dear cat Cloudy.  Especially when I HAVE to go out there in my big ‘ol coat and run errands of some sort.  Especially when I’m all out of coffee.  And especially when on top of that I am having a bad hair day!

But all that went away as soon as I tasted this pumpkin pie pizza.  Tasted.  Who am I kidding?  I took a big bite out of my slice.   I do not exaggerate, I mean it, this pizza is so seriously and addictive-ly good.

Now, I have made many different kinds of pizzas since I discovered that they can be made on cast iron skillets.  I’ve added all kinds of veggies and nice generous amounts of cheese.  But I had NEVER made a sweet dessert-style pizza.  And I’m just so glad that I finally did!

I combined two of my recent cravings into one dessert.  Pumpkin pie and pizza.  (Yeah! I was craving those two.)

So I just made a regular pizza dough.   Then I replaced regular tomato sauce with pumpkin pie filling, pecans instead of pepperoni, globs of marshmallow creme instead of mozzarella.  Mmmm.  And then I baked it in the oven on a preheated cast iron skillet.  And after taking it out of the oven I drizzled it with caramel sauce.

Sweet tooth?  Me? Nah.

But do not fear.  As cloyingly sweet as this may sound, the pizza crust perfectly balances out the sweet toppings.

You know… I really mean it when I say I LOVED this dessert pizza.  It really took my mind away from the cloudy sky and  gloomy weather outside.  Believe me.  My mood changed instantly from blah… to sheer CONTENTMENT. :)

Pumpkin Pie Pizza with Roasted Marshmallow Creme

Yields 8 servings
A dessert pizza topped with pumpkin pie filling, marshmallow creme, pecans, and more!

Ingredients

  • 1 recipe for pizza dough (or store bought)
  • 1 recipe for pumpkin pie filling (prepare as directed but omit the eggs)
  • 1 recipe for marshmallow creme (or store bought)
  • caramel sauce
  • pecan halves
  • cornmeal
  • olive oil
  • melted butter
  • sugar/cinnamon mixture
  • cast iron skillet (6 inch)

Note

The recipes I used:

Pizza dough from Martha Stewart.  I made half the recipe to make 2 6inch pizzas.

Recipe for pumpkin pie filling at Epicurious.  Omitted the eggs and made just 1/4 of the recipe which was sufficient.

Recipe for marshmallow creme at Annie's Eats.

Tip:  Freeze leftover pizza dough for another day.

Tip 2:  make toppings in advance.  pumpkin pie filling and marshmallow creme store well in refrigerator.

Tip 3:  quick caramel sauce  (melt together in a double broiler 8 caramel squares, 1 T heavy cream, and 1 T milk.)

 

Directions

Step 1
Prepare and/or have ready a pizza dough. 1 lb of pizza dough makes two 6 inch pizzas.
Step 2
Prepare and/or have ready the pumpkin pie filling.
Step 3
Prepare and/or have ready the marshmallow creme.
Step 4
Preheat oven to 450F. Roll out the pizza dough to fit your skillet. Sprinkle cornmeal on the skillet and preheat it on the stove.
Step 5
Carefully place the rolled out pizza dough onto your preheated skillet, keeping the heat at medium to low over the stove. Brush the edges with melted butter and sprinkle a little cinnamon/sugar mixture on the edges. Spoon about a 1/4 cup of pumpkin pie filling on top and spread evenly. Top with pecan halves. Drop 4 spoonfuls of marshmallow creme. Bake for about 10 - 15 minutes. Watch the marshmallow creme...don't let it burn.
Step 6
Repeat with the next pizza.
Step 7
Slice and serve warm with a drizzle of caramel sauce on top!

 

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