 Pumpkin Silk Pie
Makes 10 servings
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Ingredients
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Crust
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1
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cup QUAKER® Oats (quick or old fashioned, uncooked)
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3/4
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cup all-purpose flour
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1/2
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cup (1 stick) margarine or butter, melted
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1/4
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cup firmly packed brown sugar
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Filling
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2
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packages (8 ounces each) cream cheese, softened*
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1
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can (16 ounces) pumpkin
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1-1/2
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cups powdered sugar
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2
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teaspoons vanilla
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2
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teaspoons ground cinnamon
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1/2
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teaspoon ground nutmeg
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1/2
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teaspoon ground ginger
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2
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cups thawed nondairy whipped topping
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1/4
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cup coarsely chopped pecans (optional)
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*To soften cream cheese, place in large microwavable bowl. Microwave on HIGH 30 seconds or until softened.
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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.
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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.
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Cook's Tip
Light cream cheese may be substituted for regular, and fat-free whipped topping maybe substituted for regular.
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© The Quaker® Oatmeal Kitchens
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Nutrients per Serving
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(1/10 of recipe)
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Calories
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470
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Total Fat
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30 g
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Saturated Fat
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15 g
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Cholesterol
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50 mg
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Carbohydrate
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45 g
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Fiber
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2 g
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Protein
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7 g
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Sodium
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250 mg
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Printed
from fbnr.com
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