Directions:
- Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.44 Kcal (1346 kJ) | ||
| Calories from fat | 115.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.87g | 20% | |
|---|---|---|---|
| Cholesterol | 59.27mg | 20% | |
| Sodium | 400.21mg | 17% | |
| Potassium | 176.06mg | 4% | |
| Total Carbs | 49.89g | 17% | |
| Sugars | 18.31g | 73% | |
| Dietary Fiber | 7.31g | 29% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 211.6 Kcal (886 kJ) | ||
| Calories from fat | 76.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 20% | |
|---|---|---|---|
| Cholesterol | 39.01mg | 20% | |
| Sodium | 263.45mg | 17% | |
| Potassium | 115.9mg | 4% | |
| Total Carbs | 32.84g | 17% | |
| Sugars | 12.05g | 73% | |
| Dietary Fiber | 4.81g | 29% | |
| Protein | 2.24g | 7% | |
| Vitamin C | 2.4mg | 6% | |
| Iron | 1.1mg | 9% | |
| Calcium | 40.2mg | 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.
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