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Pumpkin Silk Pie
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- #6621
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
CRUST
1 cup quick or old fashioned oats, uncooked (not instant)
3/4 cup all-purpose flour
8 tablespoons butter, melted
1/4 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon (optional)
FILLING
2 packages (8 ounce size) cream cheese, softened
1 (16 ounce size) pumpkin puree
1 1/2 cup confectioners' sugar
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons instant coffee (optional)
2 cups frozen whipped topping (thawed)
1/4 cup coarsely chopped pecans (optional)
directions
Heat oven to 375 degrees 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.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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