Pumpkin and Cranberry Dessert Pizza

Delicious combination of Fall flavours. Thank you My Biscuits are Burning

Crust:
1 cup flour
1/4 cup powdered sugar
1/2 cup butter, softened to room temp
Filling:
8 oz. cream cheese, softened 

1/2 cup canned pure pumpkin puree 

1 1/2 tsp. pumpkin pie spice 

1 tsp. vanilla 

3 Tablespoons brown sugar (Dark is best!) 

Dash of salt
Topping:
1/4 cup orange juice
2 teaspoons cornstarch
1 (16 ounce) can whole berry cranberry sauce
Whipped cream, if desired
Pecans, roasted and coarsely chopped, if desired

• In a medium bowl, combine flour, sugar and butter. 
• Form into a ball with hands 
• Press into a 14-inch ungreased pizza pan or roll out the crust on a pizza stone . 
• Use flour as needed to keep crust from sticking to rolling pin.
• Bake at 325 degrees F. for 15 minutes. 
• Let cool completely.
• Topping: Whisk orange juice and cornstarch together until smooth in a small saucepan. 
• Stir in cranberry sauce. 
• Bring the mixture to a boil over medium heat, stirring all the while. 
• Let the filling boil about 1 minute, then remove from heat and let cool about 10 minutes. 
• Chill in fridge. 
• When chilled, it's ready to spread on pizza.
• Filling: Combine cream cheese, pumpkin puree, pumpkin pie spice, vanilla, brown sugar and salt in a large bowl. 
• Using an electric mixer, blend until smooth and creamy.
• Spread the pumpkin pie cream cheese filling on top of cooled crust. 
• Spread the chilled cranberry topping on top of the pumpkin cream cheese 
• Slice and garnish with whipped cream and chopped pecans, if desired. 
•  Store any extra pizza in the refrigerator.