In honor of the pumpkin fun, here's my contribution. This is NOT weight watchers fare, but it is O, so good! This recipe came to me from my Daughter-in-law's mother Sue in '09. i've made it for family dinners for the holidays and for feeds @ my Husband's work, there were no leftovers =) My Dear Husband likes it w/vanilla ice cream, come to think of it he likes everything w/vanilla ice cream =)
1Preheat oven 350 move rack to the center. Mix crust ingredients until moist and no more dry cake mix is showing. Dump mixture into an oiled 9x13 pan [i use stoneware it cooks more evenly, but you have to cook the longest time shown usually]. Press evenly into the bottom. Bake 50 - 60 min.
2Mix together thoroughly cream cheese and pumpkin
eggs 1 @ a time, mix thoroughly, don't over mix
1/2 c melted butter
3Pour over crust layer; cook in oven. Do not overcook this is like a custard, it will be soft in the middle; as it cools it will maintain it's shape! i'll never make another pumpkin pie this is ever so much better, bona petite