Try this Double Layer Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionMix cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 servings.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 66 | ||
Calories from Fat: 50 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 498.3mg | 17 % | |
Potassium 74.5mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.3g | ||
Protein 2g | 3 % | |
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: 66
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