Pumpkin Silk Pie Recipe

Introduction

Pumpkin Silk Pie is a luscious, no-bake dessert perfect for celebrating autumn flavors. With a creamy pumpkin filling nestled in a ginger snap crust, this pie is both rich and refreshing, making it a delightful treat for any occasion.

Ingredients

• 32 gingersnaps
• ¼ cup butter, melted
• ¼ cup granulated sugar
• 8 oz cream cheese, softened
• 2 tsp vanilla extract
• ½ tsp pumpkin pie spice
• 1 cup powdered sugar
• 1 cup pumpkin puree
• 16 oz container Cool Whip, thawed
• 2 cups Cool Whip or whipped cream, for topping
• ⅛ tsp pumpkin pie spice, for garnish

Instructions

1. Step 1: Finely crush the gingersnaps into small crumbs. In a bowl, mix the crushed gingersnaps with melted butter and granulated sugar until well combined.
2. Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer to set while preparing the filling.
3. Step 3: Beat the softened cream cheese in a large bowl until light and fluffy.
4. Step 4: Add powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese. Beat until the mixture is smooth and creamy.
5. Step 5: Gently fold in the thawed 16-ounce container of Cool Whip, combining evenly without deflating the mixture.
6. Step 6: Remove the crust from the freezer and spread the pumpkin filling evenly over it.
7. Step 7: Refrigerate the pie for at least a couple of hours or overnight to allow it to set properly.
8. Step 8: Before serving, carefully remove the sides of the springform pan. Top the pie with 2 cups of Cool Whip or whipped cream and sprinkle lightly with pumpkin pie spice for garnish.

Tips & Variations

• For a gluten-free crust, substitute gingersnaps with gluten-free cookies of similar texture and spice.
• Use homemade whipped cream for a fresher topping if preferred over Cool Whip.
• Add a handful of chopped pecans to the crust mixture for added crunch and flavor.
• To enhance pumpkin flavor, increase pumpkin pie spice slightly or add a pinch of cinnamon and nutmeg.

Storage

Store the pie covered in the refrigerator for up to 3 days to maintain its texture and freshness. Avoid freezing the fully assembled pie, as the texture of the Cool Whip topping and filling may change. If needed, freeze the crust separately before assembly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly for this recipe and is the easiest option to use.

How do I soften cream cheese quickly?

To soften cream cheese quickly, leave it at room temperature for about 30 minutes or microwave it in short 10-second intervals until soft but not melted.

Pumpkin Silk Pie Recipe

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★★★★★

4.6 from 139 reviews

This Pumpkin Silk Pie is a decadent, no-bake dessert that combines a crispy ginger snap crust with a smooth, creamy pumpkin filling. Topped with a generous layer of whipped cream and a hint of pumpkin pie spice, it’s the perfect autumn treat that’s light, fluffy, and easy to prepare.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

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

Filling

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

Topping

• 2 cups Cool Whip or whipped cream
• ⅛ tsp pumpkin pie spice for garnish

Instructions

1. Prepare the crust: Finely crush 32 ginger snaps. In a bowl, mix the crushed gingersnaps with melted butter and granulated sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the freezer to set while preparing the filling.
2. Beat cream cheese: In a mixing bowl, beat the softened cream cheese until it becomes light and fluffy, creating a smooth base for the filling.
3. Add dry and wet ingredients: Gradually add powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese. Beat the mixture until smooth and fully combined.
4. Incorporate Cool Whip: Gently fold in the thawed 16-ounce container of Cool Whip to the pumpkin mixture, maintaining a light, airy texture without overmixing.
5. Assemble the pie: Remove the crust from the freezer and spread the pumpkin filling evenly over the crust inside the springform pan.
6. Chill to set: Place the assembled pie in the refrigerator for at least 2 hours, or preferably overnight, to allow the filling to set properly.
7. Decorate and serve: Carefully remove the sides of the springform pan. Top the pie with 2 cups of Cool Whip or whipped cream, and sprinkle with a pinch of pumpkin pie spice for garnish. Serve chilled.

Notes

• For best results, use full-fat cream cheese and pumpkin puree for a richer filling.
• If preferred, homemade whipped cream can be used instead of Cool Whip.
• Make sure the Cool Whip is fully thawed before folding it into the filling to avoid lumps.
• This pie is best stored refrigerated and consumed within 3-4 days.
• To ease crust removal, chill the crust thoroughly before adding the filling.

Keywords: Pumpkin Silk Pie, no-bake pumpkin pie, gingersnap crust, creamy pumpkin pie, autumn dessert, easy pumpkin pie