PUMPKIN SILK PIE

FOR THE CRUST:
1 cup Quaker. Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
8 tablespoons (1 stick) margarine or butter, melted
1/4 cup firmly packed brown sugar
FOR THE FILLING:
2 packages (8 ounce each) reduced-fat cream cheese, softened
1 (16 ounce) can LIBBY'S. 100% Pure Pumpkin
1 1/2 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups frozen light whipped topping, thawed
1/4 cup coarsely chopped pecans (optional)

Heat oven to 375 degrees F.

TO PREPARE THE 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.

TO PREPARE THE 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.

Servings: 10
Source: Quaker Oats