Pumpkin Cream Pie Recipe

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Pumpkin Cream Pie
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Ingredients:

Directions:

  1. Combine pumpkin, pudding, milk and pumpkin pie spice in large bowl until smooth.
  2. Fold in Cool Whip.
  3. Spoon into crust.
  4. Freeze for at least 4 hours.
  5. Let stand in refrigerator 1 hour before serving.
  6. (I've been impatient, and just chilled in fridge for 1 hour without freezing and it's still good!).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 220.15 Kcal (922 kJ)
Calories from fat 122.53 Kcal
% Daily Value*
Total Fat 13.61g 21%
Cholesterol 25.59mg 9%
Sodium 221.59mg 9%
Potassium 94.67mg 2%
Total Carbs 22.77g 8%
Sugars 14.8g 59%
Dietary Fiber 0.57g 2%
Protein 2.42g 5%
Vitamin C 0.3mg 1%
Iron 0.6mg 3%
Calcium 60.7mg 6%
Amount Per 100 g
Calories 252.79 Kcal (1058 kJ)
Calories from fat 140.7 Kcal
% Daily Value*
Total Fat 15.63g 21%
Cholesterol 29.38mg 9%
Sodium 254.45mg 9%
Potassium 108.7mg 2%
Total Carbs 26.14g 8%
Sugars 17g 59%
Dietary Fiber 0.65g 2%
Protein 2.78g 5%
Vitamin C 0.3mg 1%
Iron 0.7mg 3%
Calcium 69.7mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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