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.
|Serving Size: 1 Serving (72g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 61 (46%)|
|Amt Per Serving||% DV|
|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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