1 graham cracker crust
1/2 of a cool whip container
1/2 cup canned pumpkin
2 boxes low-fat cream cheese at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
dash of nutmeg
Using an electric mixer on medium speed, mix up all the ingredients except for the cool whip. Mix until there are no more lumps in the mixture.
Pour batter into the crust.
Put it on a cookie sheet and bake for 50 minutes at 350 degrees until a knife in the center comes out clean. Let cool.
|It's OK if the top cracks, you'll cover it with Cool Whip anyway|