This rich and creamy pumpkin dessert features pretzel crisps to make the sweet and salty crust.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F. Butter a 9x13-inch baking dish; set aside.
In a medium bowl, combine crumbs, butter and 2 tablespoons of the brown sugar, and then press firmly into prepared dish to cover the bottom evenly.
Bake for 10 minutes; set aside to let cool.
In a large bowl, beat together pumpkin, Neufchâtel, 3/4 cup of the brown sugar, vanilla, 1 1/2 teaspoons of the cinnamon and 1 1/2 teaspoons of the cloves with an electric mixer until smooth and creamy, 3 to 4 minutes.
Pour evenly over cooled crust; set aside.
In a large, clean bowl, beat cream and remaining 2 tablespoons brown sugar until stiff peaks form.
Drop onto pumpkin mixture in dollops, then use a table knife to swirl the two together.
Scatter pecans over the top, dust with remaining 1/4 teaspoon cinnamon, cover and chill for at least 8 hours, or overnight.
Nutritional Info
Serving Size
Calories
350
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.