Every Friday we try to do a pinspiration post – this week we found this great idea for pumpkin shaped fruit pizza, and we loved the idea so much we decided to do one of our own! Serve this for a fresher take on a holiday favorite theme.

Sugar Cookie Dough
1 c butter flavored shortening (or you can use palm shortening)
1 c granulated sugar
1 large egg
1 tsp vanilla
2 3/4 c Better Batter Gluten Free Flour
2 tsp baking powder
pinch of salt (up to 1/8 tsp)
pinch of cinnamon (up to 1/8 tsp)
pinch of cloves (up to 1/8 tsp)

Cheesecake Topping
12 oz cream cheese, room temperature
1 3/4 cup powdered sugar (Better Batter Corn Free Powdered sugar coming soon!)
1 1/2 tsp vanilla extract

1 large can mandarin oranges, drained
1 pint blueberries (you may use fresh or frozen, thawed carefully and slowly)

Make dough: In a large bowl,cream butter flavored shortening or palm shortening and sugar. Add the egg vanilla and mix well, until smooth and creamy. In a separate, small bowl, combine Better Batter flour, baking powder, salt, and spices. Add the flour mix to the egg/shortening mix and stir until well combined. Cover and put in fridge for 30 minutes.

Preheat oven to 350 degrees.

Roll dough out onto a pizza pan or cookie sheet. You will make one ten inch slightly flattened oval/circle, about 1/8 inch thick. There should be a small amount of dough left over to roll out a ‘stem’ – make a rough rectangular shape and roll it to 1/8 inch thick and about 2 inches wide. Attach to the circle with a bit of water.

Bake for 15 minutes or until dough is golden brown. Remove from oven and allow to cool completely.

Make Cheesecake topping: Blend the cream cheese, vanilla and powdered sugar together until smooth and creamy. Spread over the pizza evenly.

Use the mandarin oranges to create a border around the edges of the ‘pumpkin’ then use the blueberries to create the outlines of the ‘face’.

Cut into smaller pieces just before serving.