Directions:
- In a large mixing bowl cream, cream cheese & sugar together, mixing thoroughly until smooth.
- Add pumpkin, cinnamon, nutmeg, clove, ginger and vanilla. Mixing and scrapping the sides of the bowl thoroughly until all is combined and smooth.
- Pour 1/2 of pumpkin mixture into pie crust, top with 1/2 cup of pecans, sprinkling evenly. Take 2nd 1/2 of pumpkin mixture and spread over pecans. Sprinkle remaining pecans on top of mixture.
- Cover with lid and refridgerate for 4 hours. Top each slice with whipped cream as a garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1138.38 Kcal (4766 kJ) | ||
| Calories from fat | 573.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.68g | 98% | |
|---|---|---|---|
| Cholesterol | 4.79mg | 2% | |
| Sodium | 896.14mg | 37% | |
| Potassium | 303.85mg | 6% | |
| Total Carbs | 132.6g | 44% | |
| Sugars | 45.53g | 182% | |
| Dietary Fiber | 6.01g | 24% | |
| Protein | 11.93g | 24% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.2mg | 35% | |
| Calcium | 82.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 499.48 Kcal (2091 kJ) | ||
| Calories from fat | 251.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.94g | 98% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 2% | |
| Sodium | 393.19mg | 37% | |
| Potassium | 133.32mg | 6% | |
| Total Carbs | 58.18g | 44% | |
| Sugars | 19.98g | 182% | |
| Dietary Fiber | 2.63g | 24% | |
| Protein | 5.23g | 24% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 2.7mg | 35% | |
| Calcium | 36.4mg | 8% | |
* 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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