Pumpkin Silk
Pie
- CRUST:
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
8 tablespoons margarine or butter, melted
1/4 cup firmly packed brown sugar
FILLING:
2 (8-ounce) packages reduced-fat cream cheese, softened
1 (16-ounce) can LIBBY'S® 100% Pure Pumpkin
1 1/2 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups frozen light non-dairy whipped topping (thawed)
1/4 cup coarsely chopped pecans (optional)
- Heat oven to 375°F.
- 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.
Makes 10 servings.
Cook’s Tip: To soften cream cheese quickly,
place in large microwaveable bowl. Microwave on HIGH 30 seconds
or until softened.
NUTRITION INFORMATION: 1/10 of recipe.
Calories 390, Calories From Fat 180, Total Fat 20g, Saturated
Fat 8g, Cholesterol 15mg, Sodium 370mg, Total Carbohydrates 45g,
Dietary Fiber 3g, Protein 8g.
Recipe provided courtesy of The Quaker Oats Company.
