Recipe Easiest Thanksgiving Pie

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  1. In a pan, melt the butter and mix in the corn syrup and pecans. Cook for about 5-7 minutes until carmelized. Remove from pan and place on parchment paper to cool.

  2. Smooth the pumpkin pie purée around the edge of one round of pizza dough, leaving a 1/2-inch border. Top with the carmelized pecans, saving a few for the final garnish. Cover with the other round of pizza dough, and stick the 2 straws in the center of the dough. Use a fork to thoroughly seal the edge. Cut 1-inch slits around the pie and twist each section on its side.

  3. Bake for 20 min at 350° F. Remove from the oven, and once cooled, cut off the bubble and flip it so it becomes a bowl. Fill it with ice cream and top with whipped cream and the remaining candied pecans. Enjoy!

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