Directions:
- MELT butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Cook 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.
- POUR milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.
- REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902.21 Kcal (3777 kJ) | ||
| Calories from fat | 225.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.03g | 39% | |
|---|---|---|---|
| Cholesterol | 41.77mg | 14% | |
| Sodium | 1695.7mg | 71% | |
| Potassium | 122.49mg | 3% | |
| Total Carbs | 174.6g | 58% | |
| Sugars | 130.35g | 521% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 357.6 Kcal (1497 kJ) | ||
| Calories from fat | 89.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 39% | |
|---|---|---|---|
| Cholesterol | 16.56mg | 14% | |
| Sodium | 672.11mg | 71% | |
| Potassium | 48.55mg | 3% | |
| Total Carbs | 69.21g | 58% | |
| Sugars | 51.66g | 521% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 1.08g | 5% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.5mg | 6% | |
| Calcium | 22mg | 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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