Pumpkin Silk Pie
 
crust 
 
1 cup  quaker oats (quick or old fashioned, uncooked - not instant!)
3/4 cup  all-purpose flour
8 Tbsp  (1 stick) butter, melted
1/4 cup  firmly packed dark brown sugar
1/2 tsp  ground cinnamon (optional)
 
filling 
 
  two 8-ounce packages cream cheese, softened
  one 16-ounce can (or equivalent fresh pumpkin) pumpkin
1-1/2 cup  confectioners' sugar
2 tsp  ground cinnamon
2 tsp  pure vanilla extract
1/2 tsp  ground nutmeg
1/2 tsp  ground ginger
2 tsp  instant coffee (optional)
2 cup  (1 pint) frozen whipped topping (thawed)
1/2 cup  chopped pecans (optional)
 
heat oven to 375 f. 
 
for crust, combine all ingredients in medium bowl; mix well. press mixture 
firmly in 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
 
based on recipe from quaker oatmeal 
http://www.quakeroatmeal.com/kitchen/recipes/recipeoutput.cfm?recipeid=3d62& 
tab=3dsearch 
 
-- 
(ID: 10083) Mirror: rec.food.recipes: Mon, Nov 10, 2003


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