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9 low-fat graham crackers (4 1/2 ounces)
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1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)
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2 tablespoons plus 1/2 cup sugar, divided
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1/4 cup plus 3 tablespoons all-purpose flour, divided
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2 tablespoons unsalted butter
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3 tablespoons nonfat milk
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8 ounces nonfat cream cheese, at room temperature
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8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.
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