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2 pkg. (8 oz. each) Fat Free Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1/2 cup canned pumpkin 1/4 tsp. ground cinnamon Dash ground nutmeg 1/3 cup graham cracker crumbs 1/2 cup thawed fat-free whipped topping
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not over beat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.
Posted by HoodiaPharm HungerAway ::
5:59 AM ::
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