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Ingredientes
- 2 x Pie crust (9 inch) unbaked
- 30 ounce Pumpkin pie filling
- 1 x Egg
- 14 ounce Sweetened condensed lowfat milk
- 1/2 c. Brown sugar
- 1/4 c. Flour
- 1/4 c. Pecans minced
- 1/4 c. Butter
- 1/2 tsp Cinnamon
- 1 x Unflavored gelatin
- 1/2 c. Cool water
- 1/2 c. Lowfat milk
- 1/2 c. Water
- 1 c. Sugar
- 2 tsp Vanilla
- 8 ounce Cream cheese softened
- 1/2 c. Pecans minced
Direcciones
- Preparation Time: 0:55
- Prepare pie shells.
- Heat oven to 375 degrees. In large bowl, blend filling ingredients; pour half into each pie shell. In small bowl, combine all streusel ingredients; mix with fork till crumbly. Sprinkle half of mix over filling in each pie shell. Bake 50 to 55 min or possibly till knife inserted in center of each pie comes out clean. Cold completely.
- In small bowl, soften gelatin in 1/2 c. cool water; set aside. In small saucepan, heat lowfat milk and water just to boiling but don't boil. Remove from heat; stir in sugar, vanilla and softened gelatin; mix thoroughly. Add in cream cheese; blend with mixer till throughly combined. Pour over baked pie. Sprinkle with pecans. Chill till hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 12 servings | |
| Calories 548 | |
| Calories from Fat 229 | 42% |
| Total Fat 25.99g | 32% |
| Saturated Fat 11.96g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 333mg | 14% |
| Potassium 230mg | 7% |
| Total Carbs 73.51g | 20% |
| Dietary Fiber 1.2g | 4% |
| Sugars 51.02g | 34% |
| Protein 6.88g | 11% |
