Pumpkin Dessert Pizza

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pumpkin dessert pizza


When I think of holidays I think of pumpkins, pomegranates and pizza.  Yeah, pizza.  I didn’t grow up with traditional dishes during the holidays. Well, we had turkey and stuffing every year, but my mother is Filipino and she would whip up egg rolls, pancit, fried rice and whole mess of southern food every year for our holiday dinners.  Now where does the pizza come into play?  Well, my Aunt who is not the greatest cook,  wanted to contribute to the holiday fun and she did so by providing pizza.  Now in retrospect  it’s no surprise where my love of buffets comes from.   Anyhow, I wanted to have a little fun with my holiday tradition and make a pumpkin dessert pizza with a pecan cookie crust.

My absolute favorite nut is the pecan.  I’m almost ashamed to admit that I have five pounds sitting in my pantry calling to me.  For this recipe  I used Diamond of California Pecans.  I did soak and dehydrate them before turning them into a crumble/flour for the crust.    I also used dates for the main sugar for the crust and pumpkin cream cheese sauce.    To make this recipe you need a tiny bit of planning but it’s worth it.

pumpkin dessert pizza

Here’s a close up of the crust.  It was nice and cookie-like and held up really well.  You’ll see it again in some of my future Paleo dessert recipes because it is just awesome. We demolished the pizza in two days and it’s the perfect holiday treat. I so plan on making it for Thanksgiving as one of the desserts (come on you know we have to have more than one).

paleo dessert

Pumpkin Dessert Pizza

Course: Paleo Dessert
Prep Time: 10 hours
Cook Time: 4 hours 15 minutes
Total Time: 14 hours 15 minutes
Servings: 8
Author: Kelly Bejelly @ A Girl Worth Saving


Date Syrup

Pecan Crust

  • 2 cups of soaked and dehydrated Pecans
  • 1 egg white
  • 1/4 cup of date syrup

Pumpkin Cream Cheese Sauce

  • 1/2 cup of Pumpkin puree
  • 3/4 cup of date syrup
  • 1 8 oz package of cream cheese softened
  • 1 teaspoon coconut flour


  • 2 in kiwis. peeled and sliced 1/4" thick slices.
  • 1/4 cup of a pomegranate seeds
  • 2 Tablespoon of Coconut flakes


  1. First make the date syrup but placing the dates in a glass and cover with water. Soak for 8 hours.
  2. Take the soaked dates and the water and put them into a blender. Add the cinnamon and the vanilla and whiz until you get a nice thick syrup.
  3. For the pumpkin cream cheese sauce, take 3/4 cups of the date syrup, the softened cream cheese and 1/2 cup of pumpkin and mix thoroughly with a spoon.
  4. It will be liquidy but will set up in the fridge
  5. For the pecan crust, take the 2 cups of pecan and process them into a crumble in your food processor.
  6. Spoon the pecan flour into a bowl and add 1/4 cup of the date syrup and one egg white.
  7. Press the dough on to small pizza pan that has been covered with parchment paper. My pizza was roughly 10" round and 1/4 thick.
  8. Bake in the over at 350 degrees for 12 -15 minutes until the bottom has browned. Set aside to cool.
  9. Take the cool pecan crust and drizzle the pumpkin cream cheese sauce over it. You will have extra but trust me, you will find uses for it. Hint - Over bananas!.
  10. Then top with your fruit toppings and let chill in the fridge for at least 4 hours. If you want you can stick it in the freezer for 30 minutes.
  11. Enjoy!

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

pumpkin dessert pizza



100 years of holiday traditions you just don’t mess with.
Classic family recipes call for a classic ingredient. Diamond of California nuts.
The only nut good enough for your mom’s mom’s recipes is the only one that
should be in yours. Diamond of California. Premium quality nuts since 1912.


Disclosure: Compensation was provided by Diamond of California via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Diamond of California


  1. Penelope (NYC Blogger) November 1, 2012 at 8:57 am

    Ooh, my, that is interesting! Totally out of my norm, but interesting 🙂

  2. Mom Foodie November 1, 2012 at 9:32 am

    Dang, that looks cool. Not so sure I would want the kiwi on it, but the slices certainly look awesome on there. Carmelized stone fruits would be more my speed… and of course be more fattening…lol.

    1. Kelly Bejelly November 2, 2012 at 10:03 pm

      Thank you Robin! The kiwi was really ripe and sweet and the pomegranate was a sweet crunch that just really worked well with the pumpkin.

  3. Colleen November 1, 2012 at 9:46 am

    This looks really cool, love how unique it is.

  4. Mellisa November 1, 2012 at 10:36 am

    This is so unique! Looks delicious.

  5. Anita November 1, 2012 at 1:38 pm

    Fantastic idea for the pumpkin puree in my fridge! I think I’m going to have to cheat though and use my date lady date syrup. 🙂

    1. Kelly Bejelly November 2, 2012 at 3:20 pm

      Thank you. The date syrup really gives it a lovely depth 😛

  6. Patty November 2, 2012 at 12:17 pm

    Absolutely beautiful Kelly!

  7. Billie November 2, 2012 at 2:10 pm

    Oh wow this sounds so delicious, pumpkin cream cheese? Yum!

    1. Kelly Bejelly November 2, 2012 at 10:04 pm

      Thank you Jenn and thank you so much for pinning it too!!!

  8. Buttoni November 2, 2012 at 5:21 pm

    This sounds sooooooooo good! And it’s so incredibly pretty! I might have to cut back on the dates and date syrup to keep the carbs down, but I think this is doable for me with slight modifications. Thanks so much for sharing with us!

    1. Kelly Bejelly November 2, 2012 at 10:06 pm

      Thank you! It was tasty. I normally don’t do a lot of sweets with dates but oh man, it just made the pumpkin cream cheese sauce taste like fall.

  9. Zipporah Sandler November 2, 2012 at 6:05 pm

    OOOhhh that looks good, too bad my family won’t touch pumpkin.

  10. Lolo November 2, 2012 at 7:04 pm

    I am so going to make this! It looks beautiful!

  11. Theresa November 2, 2012 at 11:21 pm

    I am in awe of how you can whip up recipes like this Kelly. It looks amazing!

  12. Stefani November 2, 2012 at 11:54 pm

    Sounds good to me!

  13. Alison November 3, 2012 at 4:45 am

    Oh man that looks so darn good! Nom nom!

  14. Caroline November 3, 2012 at 8:57 am

    Cannot WAIT to try this! Hmm, maybe tomorrow when I get off shift. Looks delicious!

    1. Kelly Bejelly November 3, 2012 at 11:12 am

      Thanks Caroline! I hope that you enjoy it!

  15. Kathleen November 3, 2012 at 9:36 am

    Wow, that is really interesting looking. Don’t know if I am really brave enough to try though.

  16. Emily @FamilyNLifeLV November 3, 2012 at 10:36 pm

    This is a bit out of my comfort zone – but it is certainly pretty!

  17. Jennifer November 4, 2012 at 9:34 pm

    how did you even taste it? It looks too pretty to cut in to

  18. Jenn November 5, 2012 at 11:27 am

    That looks amazing. I’ve never tried anything like it.

  19. Kiersten @ Oh My Veggies November 6, 2012 at 5:48 pm

    I have pumpkin dessert pizza on my to-make list! And here I thought I was all original. I can’t believe how beautiful this is!

    1. Kelly Bejelly November 7, 2012 at 1:09 pm

      Thank you hun! Heavens you are original! You have created some beautiful one of a kind recipes.

  20. Toni November 8, 2012 at 7:21 pm

    I love making dessert pizzas. They are so tasty

  21. Tara October 24, 2014 at 12:14 pm

    So.. I am not dairy free.. so personally I LOVE cream cheese, but cream cheese is not paleo…. so your category mis-represents the dessert… but that won’t keep me from trying it! 😀


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