• Preheat oven to 425 degrees.
• Melt 1/2 of the butter and 1 tbsp brown sugar in a small skillet.
• Brush onto on side of pizza crust.
• Place on a baking sheet and bake for 3 minutes.
• Meanwhile, add the rest of butter and 1 tbsp brown sugar to the skillet again.
• Once it is melted add pecans and stir.
• Cook for 2-3 minutes over medium until pecans are toasted and coated in sugar. Remove from heat.
• Take crust out of oven and spread pumpkin pie filling evenly on top.
• Sprinkle with pumpkin pie spice.
• Remove pecans from butter mixture and sprinkle evenly on top of pizza.
• Bake for 7 more minutes.
• Remove pizza from oven.
• Cut into 4 pieces.
• Top with a dollop or two of whipped cream and serve!

For the Maple Whipped Cream

• Using a cold bowl and beaters (I put mine in the freezer for about 30 minutes before using) beat heavy cream and maple syrup on high until stiff peaks form.