Creamy, whipped pumpkin pie
In large bowl, beat milk, pudding, and spices with whisk for 1 minute. (will be very thick.)
Whisk in pumpkin.
Stir in whipped topping.
Spread in crust and refrigerate at least 2 hours or until set.
Can use 1 teaspoon of pumpkin pie spice in lieu of combined spices
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 134 | ||
Calories from Fat: 61 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 126.7mg | 4 % | |
Potassium 103.9mg | 3 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 15.6g | ||
Protein 1.6g | 2 % | |
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: 134
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