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    Pumpkin Silk Pie


    Source of Recipe


    Unknown

    List of Ingredients





    CRUST
    1 cup Quaker® Oats (quick or old fashioned, uncooked)
    3/4 cup all-purpose flour
    8 tablespoons (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 LIBBY'S® 100% Pure Pumpkin
    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



    Heat oven to 375°.
    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.
    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
 

 

 

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