Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cup whip cream. Spread into crust. Refrigerate at least 1 hour. Top with remaining whip cream, caramel topping and pecans just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 10|
|Calories from Fat: 140 (55%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2g|
|Cholesterol 17.8mg||5 %|
|Sodium 166.7mg||6 %|
|Potassium 152.2mg||4 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 25.7g|
|Protein 3.1g||4 %|
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: 254
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.