cup QUAKER® Oats (quick or old fashioned, uncooked)
3/4
cup all-purpose flour
1/2
cup (1 stick) margarine or butter, melted
1/4
cup firmly packed brown sugar
Filling
2
packages (8 ounces each) cream cheese, softened*
1
can (16 ounces) pumpkin
1-1/2
cups powdered sugar
2
teaspoons vanilla
2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
1/2
teaspoon ground ginger
2
cups thawed nondairy whipped topping
1/4
cup coarsely chopped pecans (optional)
*To soften cream cheese, place in large microwavable bowl. Microwave on HIGH 30 seconds or until softened.
Heat oven to 375°F. Lightly grease 9-inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12 to 15 minutes or until golden brown. Cool completely.
For filling, in large mixing bowl, combine all ingredients, except whipped topping and pecans. Beat on medium speed of electric mixer until smooth, about 1 to 2 minutes. By hand, gently fold in whipped topping. Spread filling into prepared crust. Chill at least 3 hours or overnight. Top with pecans, if desired.
Cook's Tip
Light cream cheese may be substituted for regular, and fat-free whipped topping maybe substituted for regular.
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