ALBERT’S
PUMPKIN PIZZA PIE

Children should have help from an adult.
California Chef Wendy Brodie created "Albert’s Pumpkin Pizza Pie" especially for Albert’s Thanksgiving. Albert’s test kitchen is Shelly Lyon’s first grade class, where Leslie has volunteered on Tuesday mornings since 1991. The First Graders had a wonderful time topping their pizzas!
FILLING (MAKES 3 12-INCH PIZZAS)
  • INGREDIENTS
  • 3 Pounds sweet pie dough (recipe below)
  • 3 cups Mashed Pumpkin or 1 29-ounce can pumpkin
  • 3 eggs
  • 1 cup sugar or honey
  • 1 tsp. pumpkin pie spice
  • 1/3 cup whipping cream
  • Pinch of salt
  • 1 cup of whipping cream whipped with 1-2 tbsp. sugar and 1 tsp. vanilla (or use can of whipped cream)
  • 1/4 cup of each for topping each cooked pie: Chocolate Chips or Butterscotch Chips or Mint chips or White Chocolate Chips
  • Candied nuts
  • Raisins
  • Mini Marshmallows.
  • METHOD:
    Divide dough into three pieces and on wax paper roll each into a 12-inch round about 1/8 inch thick. Put on a baking sheet or pizza pan. Next, in a bowl mix pumpkin, eggs, sugar, spice, cream, and salt until well blended. Spread 1 cup on each pizza dough, leaving about 1/2 inch from the edge. Bake in 350 degree preheated oven for about 20-25 minutes. When it comes out of the oven and cools slightly, decorate with whipped cream, chocolate chips, candied nuts, raisins, and marshmallows.

    PIZZA PIE DOUGH (MAKES 3 12-INCH PIZZAS)

    • INGREDIENTS
    • 3 cups All-purpose flour
    • 1 pound butter or margarine
    • 2/3 cup sugar
    • 3 whole eggs or 6 yolks
    • Salt to taste
    • METHOD:
      Cream the butter or margarine with the sugar in a mixing bowl, blending well. Then add the eggs and slowly mix in the flour and salt a little at a time. Mix until a smooth dough is formed. Chill for a couple of hours or overnight. This dough can be made in a food processor. (It also freezes well, but divide in three pieces before freezing.)

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