Pumpkin Silk Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the pie: Remove the crust from the freezer and spread the pumpkin filling evenly over the crust inside the springform pan.
- 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.
- 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
Find it online: https://freshrecipehub.com/pumpkin-silk-pie-recipe/
