Directions:
- In a medium bowl beat cream cheese with icing sugar, 1/3 cup plus 1/4 cup pumpkin puree, honey and allspice until light and fluffy (about 3-4 minutes).
- In another bowl beat the whipping cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture in 2 additions.
- Refrigerate any unused frosting, also refrigerate cake after frosing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.59 Kcal (710 kJ) | ||
| Calories from fat | 42.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Cholesterol | 12.22mg | 4% | |
| Sodium | 102.29mg | 4% | |
| Potassium | 58.04mg | 1% | |
| Total Carbs | 29.66g | 10% | |
| Sugars | 12.14g | 49% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 311.08 Kcal (1302 kJ) | ||
| Calories from fat | 77.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 7% | |
|---|---|---|---|
| Cholesterol | 22.42mg | 4% | |
| Sodium | 187.63mg | 4% | |
| Potassium | 106.46mg | 1% | |
| Total Carbs | 54.4g | 10% | |
| Sugars | 22.27g | 49% | |
| Dietary Fiber | 1.09g | 2% | |
| Protein | 5.01g | 5% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 2.2mg | 7% | |
| Calcium | 41.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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