Try this no bake pumpkin cheesecake recipe, or contribute your own.
Suggest a better descriptionBest cream cheese with electric mixer on low speed until light and creamy. Add pumpkin puree, pumpkin pie spice, and vanilla pudding mix. Best until combined well. Add the sweetened condensed milk and mix again. Add the tub of whipped topping to the mixture and stir, but don't over mix. Separate mixture and add to the Graham cracker crusts. Refrigerate for an hour. Enjoy!
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 316 | ||
Calories from Fat: 146 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 25.7mg | 8 % | |
Sodium 208mg | 7 % | |
Potassium 226.2mg | 6 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 37.9g | ||
Protein 5.1g | 7 % | |
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: 316
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