1. Preheat oven to 375. In large bowl with mixer at medium speed, beat cream cheese and next 6 ingredients until blended. Add pumpkin, undiluted milk, and eggs; beat just until blended; pour into unbaked piecrust; bake 30 minutes.
2. Prepare nut-crunch topping: spoon over pie, bake 15min longer. Cool pie.
Nut-Crunch Topping: In saucepan over low heat, melt 2 tablespoons butter. Stir in 3/4 cup chopped walnuts and 1/3 cup brown sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 12 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 55.8mg||17 %|
|Sodium 29.1mg||1 %|
|Potassium 64.5mg||2 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 34.5g|
|Protein 1.7g||2 %|
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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: 153
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