PUMPKIN PIE - NO-BAKE
1 ½ cups gingersnap
¼ cup margarine, melted
1 package (8 oz) soy cream cheese, softened
¾ cup firmly packed brown sugar
1 teaspoon pumpkin pie spice
1 can (15 oz) canned pumpkin
1 cup whipped cream
Preheat oven to 375°F. Combine gingersnap crumbs and melted margarine; press into 9-inch pie plated. Bake for 8 minutes until lightly browned. Cool completely.
In a large mixing bowl, blend cream margarine, brown sugar, pumpkin pie spice and pumpkin. Fold whipped cream into pumpkin mixture. Spoon pumpkin mixture into cooled crust and refrigerate for 2 hours. Garnish with additional whipped cream and gingersnap cookies and crumbs.
Substitute one-fourth of the total flour in your favorite recipes with soy flour to increase whole grain consumption and soy protein!