Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crut. Top with remaining whipped topping.
Refrigerate 1 hour. Top with remaining caramel topping and pecans before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 116 (49%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 1mg||0 %|
|Sodium 214mg||7 %|
|Potassium 186.2mg||5 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 26.2g|
|Protein 3.7g||5 %|
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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: 237
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