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Pumpkin Silk Pie

I (9-inch) baked pastry or graham cracker pie crust
2 (8-ounce) packages cream cheese, softened
1 (16-ounce) can pumpkin puree
1 2/3 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups frozen non-dairy whipped topping (thawed)
1/4 cup coarsely chopped pecans, toasted (optional)

1. In a large bowl, beat cream cheese, pumpkin, sugar, cinnamon, vanilla, nutmeg and ginger on medium speed of electric mixer until smooth, about 1 to 2 minutes.
2. By hand, gently fold in whipped topping.
3. Spread filling into a prepared and cooled crust.
4. Top with pecans, if desired.
5. Cover and refrigerate at least 3 hours or as long as overnight.

Makes 10 servings.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.