Directions:
- 1. Place cream cheese unwrapped in medium bowl and allow to come to room temperature (about four hours). Prep time does not include this stage.
- 2. Meanwhile place sugar and pecan chips in blender or food processor and process on high untill sugar is powered and pecan chips are no longer visible.
- 3. At room temperature beat cream cheese until fluffy. Combine with sugar/pecan mixture and continue to beat.
- 4. Add pumpkin and continue to beat until completely combined.
- 5. With spatula fold in whipped topping and fold until completely blended.
- 6. Place in dessert cups and refrigerate for at least one hour. Number of servings is dependant on the size of your cups, I use small drinking glasses.
- 7. Drizzle with barely warm caramel topping and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.77 Kcal (568 kJ) | ||
| Calories from fat | 46.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 8% | |
|---|---|---|---|
| Cholesterol | 10.88mg | 4% | |
| Sodium | 52.11mg | 2% | |
| Potassium | 40.27mg | 1% | |
| Total Carbs | 21.93g | 7% | |
| Sugars | 16.75g | 67% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 325.41 Kcal (1362 kJ) | ||
| Calories from fat | 111.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 8% | |
|---|---|---|---|
| Cholesterol | 26.08mg | 4% | |
| Sodium | 124.9mg | 2% | |
| Potassium | 96.51mg | 1% | |
| Total Carbs | 52.56g | 7% | |
| Sugars | 40.14g | 67% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 2.78g | 2% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 50.9mg | 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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