Pumpkin Silk Pie

This scrumptious, no-bake pumpkin pie is as smooth as silk.

Recipe Ingredients:

1 (9-inch) baked pastry* or graham cracker pie crust
2 (8-ounce) packages cream cheese, softened
1 (16-ounce) can pumpkin purée
1 2/3 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups frozen non-dairy whipped topping (thawed)
1/4 cup coarsely chopped pecans, toasted** (optional)

Cooking Directions:

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

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.

**To toast nuts, place in a shallow baking pan. Bake in a preheated oven at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.