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Pumpkin Silk Pie Recipe

Pumpkin Silk Pie Recipe
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★★★★★

5.2 from 5 reviews

This Pumpkin Silk Pie is a luscious no-bake dessert featuring a crunchy gingersnap cookie crust filled with a creamy pumpkin and cream cheese filling, topped with fluffy whipped cream and a sprinkle of pumpkin pie spice. Perfect for autumn gatherings or holiday celebrations, it combines the warm flavors of pumpkin spice with a silky smooth texture.

Ingredients

Scale

Cookie Crust

  • 32 gingersnaps (finely crushed)
  • ¼ cup butter, melted
  • ¼ cup granulated sugar

Pumpkin Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 2 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 16 oz container Cool Whip, thawed

Garnish

  • 2 cups Cool Whip or whipped cream
  • ⅛ teaspoon pumpkin pie spice

Instructions

  1. Prepare the crust: Finely crush 32 gingersnaps until they reach a crumbly texture. Mix the crushed gingersnaps with the melted butter and granulated sugar until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Place the pan in the freezer to allow the crust to set and firm up.
  2. Make the filling: In a large bowl, beat the softened cream cheese until it becomes light and fluffy. Add the powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese. Continue to beat the mixture until it is smooth and fully combined.
  3. Incorporate whipped topping: Gently fold in the thawed 16-ounce container of Cool Whip into the pumpkin cream cheese mixture, being careful not to deflate it. This will create a light and silky filling.
  4. Assemble the pie: Remove the springform pan with the crust from the freezer. Spread the pumpkin cream cheese filling evenly over the crust layer.
  5. Chill to set: Place the pie in the refrigerator and chill for at least two hours, or preferably overnight, to allow the filling to fully set and firm up.
  6. Add garnish and serve: Before serving, carefully remove the sides of the springform pan. Top the pie with 2 cups of Cool Whip or freshly whipped cream and sprinkle ⅛ teaspoon of pumpkin pie spice evenly over the top for decoration and added flavor.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • For a more intense pumpkin flavor, you can add an extra ¼ teaspoon of pumpkin pie spice.
  • Use a springform pan for easy removal of the pie sides without damaging the crust or filling.
  • The pie should be stored in the refrigerator and consumed within 3 days for best freshness.
  • For a gluten-free version, substitute gingersnaps with gluten-free ginger cookies or graham crackers.

Nutrition

Keywords: Pumpkin Silk Pie, no-bake pumpkin dessert, pumpkin cream cheese pie, gingersnap crust, Thanksgiving dessert

Find it online: https://mixitwitjoe.com/pumpkin-silk-pie-recipe/