Pumpkin Silk Pie

CRUST

1 cup Quaker Oats (quick or old fashioned, uncooked - NOT Instant!)
3/4 cup all-purpose flour
8 tablespoons (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 cups Confectioners' sugar
2 teaspoons ground cinnamon
2 teaspoons Pure Vanilla Extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 tsp Instant Coffee (optional)
2 cups (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...recipeID=3D62&
Tab=3DSearch

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