A delicious and easy recipe for your Thanksgiving table that you can make ahead. This recipe was in the Family Circle magazine.
Pour 1/4 cup caramel topping into the pie crust and sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spread filling into crust. Top with remaining Cool Whip.
Refrigerate 1 hour. Top with remaining pecans and drizzle remaining caramel with fork. Store in refrigerator.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 10 | ||
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Calories: 269 | ||
Calories from Fat: 99 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 1mg | 0 % | |
Sodium 456.4mg | 16 % | |
Potassium 142.6mg | 4 % | |
Total Carbohydrate 41.2g | 12 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 39.3g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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