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Pumpkin Silk Pie Recipe

Pumpkin Silk Pie Recipe


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  • Author: Cara
  • Total Time: 25 minutes
  • Yield: Serves approximately 8 slices 1x

Description

Indulge in the delightful flavors of fall with this easy Pumpkin Silk Pie Recipe—an irresistible no-bake dessert that brings joy to any gathering. Featuring a creamy pumpkin filling made with luscious cream cheese and pumpkin puree, this pie is nestled in a crunchy gingersnap crust that adds a delightful texture. Perfect for holidays or casual get-togethers, this light and airy pie is topped with fluffy whipped cream, making it a crowd-pleaser. With minimal preparation and simple ingredients, you can whip up this delicious treat in no time. Whether served chilled in summer or alongside festive meals in winter, this Pumpkin Silk Pie is sure to impress!


Ingredients

Scale
  • 32 gingersnaps
  • ¼ cup butter (melted)
  • ¼ cup granulated sugar
  • 8 oz cream cheese (softened)
  • 2 tsp vanilla
  • ½ tsp pumpkin pie spice
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 16 oz container Cool Whip (thawed)
  • 2 cups Cool Whip (or use whipped cream)
  • ⅛ tsp pumpkin pie spice

Instructions

  1. Crush gingersnaps and combine them with melted butter and sugar. Press into a springform pan and freeze for 15 minutes.
  2. Beat softened cream cheese until fluffy, then mix in powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth.
  3. Gently fold in Cool Whip until fully combined.
  4. Spread the filling over the chilled crust and refrigerate for at least two hours or overnight.
  5. Serve topped with additional Cool Whip and a sprinkle of pumpkin pie spice.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 330
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg