Directions:
- Bake pumpkin pie according to package directions (will vary by brand); remove from oven while making the topping.
- Reduce oven to 350°F.
- Melt butter in small saucepan over med-high heat.
- Stir in brown sugar and cream.
- Bring to a boil, stirring constantly.
- Remove mixture from heat and add nuts and extract.
- Pour mixture over hot pumpkin pie.
- Bake 5 to 7 min or until topping begins to bubble.
- Let cool; store in airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.28 Kcal (709 kJ) | ||
| Calories from fat | 127.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 22% | |
|---|---|---|---|
| Cholesterol | 19.41mg | 6% | |
| Sodium | 12.06mg | 1% | |
| Potassium | 63.68mg | 1% | |
| Total Carbs | 11.29g | 4% | |
| Sugars | 9.19g | 37% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 509.53 Kcal (2133 kJ) | ||
| Calories from fat | 382.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.53g | 22% | |
|---|---|---|---|
| Cholesterol | 58.44mg | 6% | |
| Sodium | 36.32mg | 1% | |
| Potassium | 191.68mg | 1% | |
| Total Carbs | 33.99g | 4% | |
| Sugars | 27.67g | 37% | |
| Dietary Fiber | 3.5g | 5% | |
| Protein | 3.48g | 2% | |
| Vitamin C | 0.8mg | 0% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1.3mg | 2% | |
| Calcium | 60.7mg | 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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