Pumpkin Pizza

Crust:
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
Chopped nuts (pecans are good) optional for sprinkling on top

Heat oven to 375 degrees F.

Cream together the butter and sugar. Add the egg and vanilla extract; mix until well blended.

In a separate bowl, whisk together the flour and baking powder. Gradually add flour mixture to the butter 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.

Cheese Layer:
8 ounce cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
12 ounce package of whipped topping, divided

Unwrap cream cheese, place in microwave safe bowl and heat in microwave on HIGH for 20 to 30 seconds. Mix sugar and vanilla extract 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 packages instant vanilla pudding mix
1/2 cup sugar
1 (16 ounce) can pumpkin
2 teaspoons cinnamon

Whisk pudding into milk. Mixture will be very thick. Stir in pumpkin, sugar and cinnamon. Refrigerate 3 hours or overnight.

Assembling Pizza: Spread cheese layer over the prepared crust. Top with the pumpkin mixture. Then spread the remaining 4 ounces of whipped topping on top. If desired, sprinkle a few chopped nuts over the top.