What you need:
Crust:
– 2 cups graham cracker, ground
– 1/2 cup sugar
– 1/2 teaspoon cinnamon
– 1/8 teaspoon kosher salt
– 1/2 cup unsalted butter, melted
Filling:
– 2 cups canned pumpkin
– 1 cup cream cheese, softened
– 1/2 cup cool whip topping
– 1/2 cup condensed milk
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin spice
Topping:
– 1/2 cup cream cheese, softened
– 2 cups cool whip topping
– 1/2 cup powder sugar
– 1 cup butterscotch chips
– 1/2 cup salted pretzels, chopped
What you do:
Preheat the oven to 350°F.
Crust:
Mix all the ingredients for the crust in a bowl to combine well.
Grease an 8×8 baking dish and press the crust ingredients onto the bottom of the baking dish. Bake for 5 minutes and then allow to cool.
Filling:
In a blender, whip all the filling ingredients together and pour onto crust. Freeze for 2 hours to set.
Topping:
In another blender, whip cream cheese, cool whip, and powdered sugar.
Finishing up:
Spread topping onto the top of set pumpkin. Sprinkle with butterscotch chips and pretzel. Refrigerate for 2 hours. Enjoy!
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.
