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Ingredients

6 tablespoons butter, melted, plus more for the baking dish
1 (6-ounce) bag cinnamon toast or classic pretzel crisps, crushed into fine crumbs with a rolling pin or in a food processor
1 cup light brown sugar, divided
2 cups pumpkin purée
2 (8-ounce) packages Neufchâtel cheese
1 tablespoon pure vanilla extract
1 3/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground cloves
1/2 cup heavy whipping cream
1/2 cup toasted pecans, finely chopped

Description

This Rich And Creamy Pumpkin Dessert Features Pretzel Crisps To Make The Sweet And Salty Crust.

Wholefoods