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Pumpkin Silk Pie




Source of Recipe


Kitchen Appliances and Recipes


List of Ingredients




CRUST
1 cup Quaker® Oats (quick or old
fashioned, uncooked)
3/4 cup all-purpose flour
8 Tbs. (1 stick) margarine or butter,
melted
1/4 cup firmly packed brown sugar

FILLING
Two 8-ounce packages reduced-fat
cream cheese, softened
One 16-ounce can pumpkin
(about 1-3/4 cups)
1-1/2 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups frozen light whipped topping
(thawed)
1/4 cup coarsely chopped pecans
(optional)


Recipe



1.. Heat oven to 375° F.

2.. For crust, combine all ingredients in
medium bowl; mix well. Press mixture
firmly onto bottom and sides of pie plate.
Bake 12 to 15 minutes or until golden
brown. Cool completely on wire rack.

3.. For filling, beat cream cheese, pumpkin,
sugar, cinnamon, vanilla, nutmeg and
ginger in large bowl on medium speed of
electric mixer until smooth, 1 to 2 minutes.
By hand, gently fold in whipped topping.
Spread filling into cooled crust. Top with
pecans, if desired.
Cover and refrigerate at least 3 hours or
as long as overnight.

10 SERVINGS