PUMPKIN PIE DESSERT PIZZA
Pumpkin pie dessert pizza is a grain-free, paleo, and low carb pie crust pizza with a pumpkin pie spread and a streusel topping.

Pumpkin Pie Dessert Pizza is gluten free and primal, paleo with low carb options.
This happened while I was attempting to make pumpkin tarts. I could not find the tart pans anywhere, so I decided to make a dessert pizza with the ingredients instead.
Just for fun, and because it is Fall, I drizzled the streusel topping in spider web shape (a not very accurate messy web, that is).
I don’t have a plastic spider, but that would be cute on it as well.





Pumpkin Pie Dessert Pizza
Ingredients:
Crust Ingredients:
- ½ cup coconut flour, like this kind
- ⅓ cup almond flour, like this one
- Sweetener of choice: 1 tablespoon honey for paleo, or ½ tsp liquid stevia for low carb
- 3 tablespoon butter, melted, or organic palm shortening (certified sustainable)
- 2 lg eggs
- 1 egg white
- ½ teaspoon cinnamon
Pumpkin Pie Spread Topping:
- 1 cup pumpkin puree, (unsweetened, not the pie mix)
- 2 ½ tbsp heavy cream, or full fat coconut milk
- ¼ cup sweetener of choice: coconut sugar for paleo, or erythritol for low carb
- 1 ½ tsp pumpkin pie spice
Streusel Topping:
- 3 tablespoon cream cheese, or coconut butter for paleo
- 2 tablespoon butter, or coconut oil
- 1 tablespoon sweetener of choice: coconut sugar for paleo, or erythritol for low carb
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla extract
Directions:
- Preheat oven to 350 F. In a large mixing bowl combine the first 5 crust ingredients, except for egg white and cinnamon. Using a pastry cutter or large fork, mix and press until a crumbly dough forms. With your hands form into a large ball.
- Place dough ball onto a large sheet of parchment paper and press down. Top the dough with another large sheet of parchment paper.
- Using a rolling pin, roll dough between parchment papers into a round, flat pizza shape.
- Place dough while still between parchment papers onto a pizza pan. Slowy peel off top parchment paper. Leave the bottom piece of paper. with a pizza cutter or knife, lightly slice the raw dough into eighths.
- In a small bowl whisk the egg white and brush lightly with a pastry brush across pizza dough.
- Sprinkle with cinnamon and bake for 15 minutes to 20 minutes, or until crust starts to brown lightly. Remove from oven.
- In a medium size mixing bowl combine all the pumpkin topping ingredients until thoroughly combined.
- Spread pumpkin mixture over baked pizza dough. Return pizza to oven for 4 to 5 minutes. Remove from oven.
- In a small saucepan over medium heat, melt and combine all the streusel topping ingredients except for the vanilla extract.
- Once melted and combined, remove from heat and add the vanilla extract. Stir together thoroughly. Cool a few minutes.
- Drizzle streusel all over the top of pizza. This can be served slightly warm or refrigerated.
Nutritional Data for Low Carb Version (using Swerve sweetener and liquid stevia): Servings: 8, Serving Size: 1 slice, Cal: 184, Carbs: 6.5 g, Net Carbs: 3.5 g, Fiber: 3 g, Protein: 5 g, Fat: 15 g, Sugars: 2 g, Sodium: 108 mg.
Nutritional Data for Paleo Version (using honey and coconut sugar): Servings: 8, Serving Size: 1 Slice, Cal: 212, Carbs: 15 g, Net Carbs: 12 g, Fiber; 3 g, Protein ; 5 g, Fat: 15 g, Sugars: 9 g, Sodium; 108 mg.
* all nutritional data are estimates based on the products I used*
Printable Recipe Card Below
📖 Printable Recipe Card

Pumpkin Pie Dessert Pizza
Ingredients
- CRUST:
- ½ cup coconut flour
- ⅓ cup almond flour
- tablespoon Sweetener of choice: 1 honey for paleo or ½ teaspoon liquid stevia for low carb
- 3 tablespoon butter melted, or organic palm shortening
- 2 lg eggs
- 1 egg white
- ½ teaspoon cinnamon
- PUMPKIN PIE SPREAD:
- 1 cup pumpkin puree (unsweetened, not the pie mix)
- 2 ½ tablespoon heavy cream or full fat coconut milk
- ¼ cup sweetener of choice: coconut sugar for paleo or erythritol for low carb
- 1 ½ teaspoon pumpkin pie spice
- STRUESEL TOPPING:
- 3 tablespoon cream cheese or coconut butter for paleo
- 2 tablespoon butter or coconut oil
- 1 tablespoon sweetener of choice: coconut sugar for paleo or erythritol for low carb
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. In a large mixing bowl combine the first 5 crust ingredients, except for egg white and cinnamon. using a pastry cutter or large fork, mix and press until crumbly dough forms. With your hands form into a large ball.
- Place dough ball onto a large sheet of parchment paper and press down. Top the dough with another large sheet of parchment paper.
- Using a rolling pin, roll dough between parchment papers into a round, flat pizza shape.
- Place dough while still between parchment papers onto a pizza pan. Slowy peel off top parchment paper. Leave the bottom piece of paper. with a pizza cutter or knife, lightly slice the raw dough into eighths.
- In a small bowl whisk the egg white and brush lightly across pizza dough.
- Sprinkle with cinnamon and bake for 15 minutes to 20 minutes, or until crust starts to brown lightly. Remove from oven.
- In a medium size mixing bowl combine all the pumpkin topping ingredients until thoroughly combined.
- Spread pumpkin mixture over baked pizza dough. Return pizza to oven for 4 to 5 minutes. Remove from oven.
- In a small saucepan over medium heat, melt and combine all the streusel topping ingredients except for the vanilla extract.
- Once melted and combined, remove from heat and add the vanilla extract. Stir together thoroughly. Cool a few minutes.
- Drizzle streusel all over the top of pizza. This can be served slightly warm or refrigerated.
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Notes
Nutrition
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KetoKitty
I assume you can't pick it up? Need to eat it with a fork? I think I would add a little cream cheese to the pumpkin spread.
Stacey
Hi Keto Kitty, when it is first baked it might need a fork but after refrigeration, it can be picked up.
Chris @ SimpleFood365
This one looks like fun to make and eat! Have to save it and get the kids in on this one!
Stacey
Thank you Chris, the kids should have fun with it 🙂
Annie @ Annie's Noms
My kind of pizza!! This looks delicious!
Stacey
Awe, thank you Annie 🙂
Gloria @ Homemade & Yummy
What a cute little idea....you can eat pumpkin pie all year long!!
Stacey
Thanks Gloria 🙂
Rachel @ Bakerita
What a unique and delicious dessert - I need to try this!
Stacey
Thank you Rachel 🙂
Pamela @ Brooklyn Farm Girl
I just pinned this - too cute! I love pumpkin pie, my husband loves pizza, that means one happy couple! 🙂
Stacey
Thank you Pamela 🙂
Brianne B
SUCH a cute idea! Love it!
Stacey
Thank you much Brianne 🙂
Kristen @ A Mind Full Mom
Looks fabulous!
Marsha @ Marsha's Baking Addiction
I'm on a roll with pumpkin at the moment, and this pumpkin pie pizza looks incredibly delicious! Yum!
Stacey
Thank you Marsha 🙂
Sarah
What a genius idea! I wish I had thought of this! Looks delicious! 🙂 XO
Stacey
Awe, Thank you Sarah 🙂
Christine
What a great idea. Perfect recipe for the season. I love pumpkin.
Stacey
Thank you Christine 🙂
Amanda@ChewTown
What a great idea - the sound of it made me smile. A great mash up of two wonderful things - pumpkin pie AND dessert pizzas.
Stacey
Thank you Amanda 🙂
Nadia
Can't wait to try this! The presentation is perfect for fall =) You did an excellent job!
Stacey
Thank you Nadia 🙂
Fareeha
OMG.. dessert pizza!!! U won me over just by the title.. yummyyy
Stacey
Thank you Fareeha 🙂
massiva
Looks amazing! I can't wait to try it
Emily
I absolutely love pumpkin but I'm yet to try it in a dessert! This is the first pumpkin dessert recipe I've looked at so I will certainly give it a go. How delicious!
Bethany @ Athletic Avocado
Pumpkin Pie transformed into a dessert pizza? You are a genius!
Stacey
Bethany, thank you. You are far too kind 🙂
Pumpkin is so sweet and still low in carbs, so it seems like I've tried to make just about everything with it, except toilet paper, lol.