Pumpkin Crunch Cream Pie
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INGREDIENTS
INSTRUCTIONS
Pour milk into mixing bowl. Add pie filling mix. Beat with wire shisk until well blended. 1 minute. Let stand 5 minutes. Blend in pumpkin, spice, almonds, chips, and 2 cups of the whipped topping. Spoon into pie crust. Chill 4 hours. Just before serving, garnish with remaining whipped topping and chocolate curls if desired. Posted to JEWISH-FOOD digest by Elaine Arnold
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1027g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2688 | ||
| Calories from Fat: 1538 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 170.9g | 228 % | |
| Saturated Fat 44.2g | 221 % | |
| Monounsaturated Fat 95.1g | ||
| Polyunsanturated Fat 22.9g | ||
| Cholesterol 14.7mg | 5 % | |
| Sodium 932.3mg | 32 % | |
| Potassium 2372.3mg | 62 % | |
| Total Carbohydrate 271.3g | 80 % | |
| Dietary Fiber 34.4g | 138 % | |
| Sugars, other 237g | ||
| Protein 55.7g | 80 % | |
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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. |
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Calories per serving: 2688
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