Recipe for Pumpkin Silk Pie 
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Yield:
10 SERVINGS
Ingredients:
Amount Ingredient
CRUST: ----------------
1 cup Quaker. Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
8 tbl (1 stick) margarine or butter, melted
1/4 cup firmly packed brown sugar
----------------- FILLING: ----------------
2 x 8-ounce packages reduced-fat cream cheese, softened
1 x 16-ounce can LIBBYS. 100% Pure Pumpkin
1/2 cup powdered sugar
2 tsp ground cinnamon
2 tsp vanilla
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 cup frozen light whipped topping (thawed)
Instructions:
Instructions: Heat oven to 375 F. For crust, combine all ingredients in medium bowl; mix well. Press mixture firmly onto 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.

Yield: 10 SERVINGS

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