Directions:
- Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
- Beat milk, dry pudding, pumpkin and spices with whisk until blended.
- Stir in 11/2 cups whipped topping.
- Spread into crust.
- Top with remaining whipped topping.
- Refrigerate 1 hour.
- Top with pecans and drizzle remaining caramel with fork.
- Store leftovers in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.09 Kcal (654 kJ) | ||
| Calories from fat | 81.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 14% | |
|---|---|---|---|
| Cholesterol | 2.66mg | 1% | |
| Sodium | 81.85mg | 3% | |
| Potassium | 100.94mg | 2% | |
| Total Carbs | 16.09g | 5% | |
| Sugars | 9.54g | 38% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 236.64 Kcal (991 kJ) | ||
| Calories from fat | 123.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 14% | |
|---|---|---|---|
| Cholesterol | 4.03mg | 1% | |
| Sodium | 124.09mg | 3% | |
| Potassium | 153.02mg | 2% | |
| Total Carbs | 24.39g | 5% | |
| Sugars | 14.46g | 38% | |
| Dietary Fiber | 1.84g | 5% | |
| Protein | 3.17g | 4% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.7mg | 3% | |
| Calcium | 50.5mg | 3% | |
* 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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