Pumpkin Silk Pie With Oatmeal Crust
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 libby's. 100% pure 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  frozen 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 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=62&tab= 
search 
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(ID: 11090) Mirror: rec.food.recipes: Wed, Aug 27, 2003


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