- Oatmeal Crust:
- 2 cups quick-cooking oats
- 1/2 cup confectioners' sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons vegetable shortening, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pie Filling:
- 1 1/4 cups brown sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup pumpkin puree
- 1/4 cup white sugar
- 1 teaspoon pumpkin pie spice
- 1 cup frozen whipped topping (such as Cool Whip®), or more to taste, thawed
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
- Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.
- Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes.
- Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.
- Refrigerate pie until filling is set, at least 4 hours.
06/16/2019
recipepes.com
cream cheese pumpkin pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
