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This recipe is from kraft and is very good. We made it for Thanksgiving dinner and will make it again. We did not use the cool whip.
2 pkg. (8 oz. each) PHILADELPHIA 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 of ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter; place in small bowl. Add pumpkin and spices; mix well. Set aside.
SPRINKLE graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Cover with plain batter; top with the pumpkin batter.
BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping just before serving.
2 pkg. (8 oz. each) PHILADELPHIA 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 of ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter; place in small bowl. Add pumpkin and spices; mix well. Set aside.
SPRINKLE graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Cover with plain batter; top with the pumpkin batter.
BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping just before serving.