Pumpkin Silk Pie Recipe
Indulge in the creamy and luscious Pumpkin Silk Pie, a delightful dessert perfect for fall gatherings or holiday feasts. This no-bake pie features a velvety pumpkin cream cheese filling on a spiced gingersnap crust, topped with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
- Prep Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Crust
- 32 gingersnaps
- ¼ cup butter, melted
- ¼ cup granulated sugar
Pumpkin Cream Cheese Filling
- 8 oz cream cheese, softened
- 2 teaspoons vanilla
- 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
- Prepare Cookie Crust: Finely crush 32 gingersnaps. Mix with melted butter and granulated sugar. Press into a 9-inch springform pan and freeze.
- Make Pumpkin Cream Cheese Filling: Beat softened cream cheese until fluffy. Add powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice. Beat until smooth. Fold in Cool Whip.
- Assemble Pie: Spread the filling over the crust. Chill in the fridge for a few hours or overnight to set.
- Finish and Serve: Remove the pan sides, top with Cool Whip or whipped cream, and sprinkle with pumpkin pie spice.
Notes
- Storage: Keep covered in the fridge for 3-4 days or freeze for up to two months. Thaw in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 266 kcal
- Sugar: 23g
- Sodium: 173mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg
Find it online: https://cookingwithsarah.com/pumpkin-silk-pie-recipe/
