Crust:
1 cup quick or old-fashioned uncooked oats
3/4 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar
Filling:
2-8oz. pkg. cream cheese, softened
1-16oz. can pumpkin (1 3/4 cups)
1 1/2 cups powdered sugar
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 cups cool whip
1/4 cup coarsely chopped pecans (optional)
Heat oven to 375. Lightly grease 9 inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12-15 minutes or until golden brown. Cool completely.
For filling: In large mixing bowl, combine first seven ingredients. Beat on med. speed until smooth, about 1-2 minutes. By hand, gently fold in whipped topping. Spread fillig into preapred crust. Top with pecans if desired. Chill at least 3 hours or overnight.
1/10 of pie is 470 cal., 30 g. fat, 2 g. fiber
