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Pumpkin Dessert Recipe
|Graham cracker crumbs||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Pumpkin||2 Cup (32 tbs)|
|Whipped topping mix||2 1⁄2 Ounce, prepared according to package directions (2 Packages)|
|Sweetened whipped cream||1 Cup (16 tbs)|
|Toasted coconut||1 Tablespoon|
Serving size: Complete recipe
Calories 3133 Calories from Fat 801
% Daily Value*
Total Fat 103 g157.9%
Saturated Fat 68.2 g341.2%
Trans Fat 0 g
Cholesterol 250.6 mg
Sodium 1618.5 mg67.4%
Total Carbohydrates 559 g186.2%
Dietary Fiber 4.8 g19.3%
Sugars 410.1 g
Protein 23 g46.3%
Vitamin A 394.7% Vitamin C 38.8%
Calcium 41.9% Iron 21.5%
*Based on a 2000 Calorie diet
Press into a 9x13-inch pan.
Bake at 375 degrees for 8 to 10 minutes.
Melt marshmallows, pumpkin, spices, and salt in a double boiler or other large pan.
Fold in whipped topping and spread the mixture over graham cracker crust.
Spread the whipped cream over top of pumpkin mixture.
Top with toasted coconut.
Chill in refrigerator before serving.