Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Topping | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon white sugar
- 1 1/2 cups thawed nondairy whipped topping
- 1 prepared graham cracker crumb crust (6 ounces)
- 1 cup cold milk
- 2 packages (4 servings each) instant vanilla pudding and pie filling
- 1 can (16 ounces) pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
1. Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread onto bottom of crust. (Helpful hint: Soften cream cheese in microwave on high 15 to 20 seconds.)
2. Pour 1 cup milk into large bowl. Add pudding mixes, pumpkin, and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.
3. Refrigerate 4 hours or until set. Garnish with additional topping, if desired. Store leftover pie in refrigerator.
Category:Patti Spicer's Recipes
Category:Pies