Pumpkin Pie Pizza

READY IN: 25mins
Recipe by Chef Jean

This is a great fall dessert pizza. Something a little different, but with familiar flavors. I suggest using Pilsbury crescent roll dough because it tends to unroll a little larger than some store brands.

Top Review by annlouise

I doubled the recipe into a jelly-roll pan. I thought with all these scrumptious ingredients that this would be perfect, but I think it lacked just a pinch of salt. Also, the dough did not bake all the way, perhaps because I had doubled this. I would bake another 5 minutes the first round if I doubled this again. I left it in for about 7 min. the second time around, but since the marshmallows started to brown, I figured it was done. Next time I will also use a little less peanut butter, as the flavor of that seemed to dominate the squash. I also would add more spices; I love spice! Still, this was a fun breakfast on a cool fall morning!

Ingredients Nutrition


  1. Preheat oven to 350°F Lightly grease a cookie sheet.
  2. Unroll crescent roll dough, but do not seperate the rolls. Lay the dough on the cookie sheet, pinch perferations together and press out the dough to about an 8"x13" rectangle.
  3. Drizzle the 1 TBLS honey over all the dough(try not to go over the edge, it may cause sticking) and sprinkle with the 1/4 tsp cinnamon.
  4. In a small bowl mix together all the ingredients except the pecans, brown sugar and marshmellows.
  5. Spread the mixture over the dough going about 1/4 inch from the edge. Sprinkle with the pecans and brown sugar.
  6. Bake for 10 minutes, remove from oven and top with the marshmellows. Bake for an additional 5 minutes or until the crust is very golden and the marshmellows are melted.

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