1. Whisk together cream cheese, 2 tablespoons milk and sugar. Gently stir in whipped topping. Carefully spread in pie crust.
2. In large bowl beat 1 cup milk, both pudding mixes and spice for 1 minute, whisk in pumpkin (mix will be thick.) Carefully spread over cream cheese layer.
3. Refrigerate at least 4 hours until set.
May substitute 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/4 tsp. ground cloves in place of pumpkin pie spice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1126g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 613 (42%)|
|Amt Per Serving||% DV|
|Total Fat 68.2g||91 %|
|Saturated Fat 38.4g||192 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 3g|
|Cholesterol 214.1mg||66 %|
|Sodium 5547.3mg||191 %|
|Potassium 1567.1mg||41 %|
|Total Carbohydrate 198.7g||58 %|
|Dietary Fiber 56.3g||225 %|
|Sugars, other 142.4g|
|Protein 26.3g||38 %|
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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: 1453
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