Cream Cheese Refigerator Cookies
INGREDIENTS:
Crust----
1 pk Fat-free cream cheese -- (8
Oz) softened
1/4 c Granulated sugar
1 ts Vanilla
1 Egg white -- whipped
Filling----
1 1/4 c Pumpkin
1/2 c Granulated sugar
1 ts Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1/4 ts Salt
2 Egg whites -- whipped
1 c Evaporated skimmed milk
Crust----
1 pk Fat-free cream cheese -- (8
Oz) softened
1/4 c Granulated sugar
1 ts Vanilla
1 Egg white -- whipped
Filling----
1 1/4 c Pumpkin
1/2 c Granulated sugar
1 ts Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1/4 ts Salt
2 Egg whites -- whipped
1 c Evaporated skimmed milk
Preheat oven at 350. Prepare a 9" pie pan with cooking spray and flour. To prepare filling, combine cream cheese, 1/4 cup sugar, vanilla, and egg white in a mixing bowl. Spread mixture onto prepared pie pan. To prepare filling, combine pumpkin, 1/2 cup sugar, cinnamon, ginger, nutmeg, salt, egg whites, and milk in another mixing bowl. Bake for 50 to 60 minutes or until top layer is set.