This Pumpkin Silk Pie is a delicious holiday dessert recipe that is easy to make. Pumpkin dessert recipes are perfect for holiday parties and this pie is a fun alternative to the traditional pumpkin pie.
Last week we didn’t have a Holiday Progressive Dinner because we were having Thanksgiving dinner with our families but we are back this week with more delicious recipes and another great giveaway. Today I am sharing a dessert recipe for the progressive dinner and I made a Pumpkin Silk Pie.
Before I tell you how to make Pumpkin Silk Pie, I want to tell you about this week’s sponsor: Silpat! Even though I’ve been baking since I was a kid (Betty Crocker’s chocolate chip cookies from the vintage orange cookbook were my speciality) one of the kitchen tool that I’ve never had was a silicone baking mat…until now! I am the proud owner of a Silpat and a Roul’Pat. Silpat and Roul’Pat are both silicone mats but they are meant for different purposes and I use them all the time.
Here are some of the recipes that I’ve made using my Silpat and Roul’Pat:
The Roul’Pat is covered with silicone on both sides making it a non-stick countertop workstation that won’t slide while you are working. It is perfect for kneading and rolling out dough or pie crust, as well as working with fondant, chocolate and sugar. It is safe in the temperature range of -40°F to 480°F so it can go in the oven! The Roul’Pat can also be used for hobbies or crafts like painting, gluing or working with modeling clay! I used it to roll out these peppermint patties. I have a full size Roul’Pat that measures 16 1/2 x 24 1/2 and you can enter to win one for yourself below!
The Silpat is a non-stick baking mat that provides even heat transfer to baked goods with no greasing required! It is effective in temperatures from -40°F to 480°F or -40°C to 280°C. The non-stick surface is also great for putting chocolate dipped items on it, like these peppermint patties, rather than putting them on parchment. I have the half sized Silpat that measures 11 5/8 x 16 1/2 and you can enter to win one below! The recipe for Homemade Peppermint Patties is coming next week.
Holiday Progressive Dinner Week 6 Recipe Links
Appetizer: Hot Artichoke Spinach Dip & Rosemary Appetizer Wreath at Busy-at-Home
Entree: Roasted Beef Tenderloin with Gorgonzola Cream Sauce at Daily Dish Recipes
Side Dish: Rosemary Potato Rolls at Adventures in All Things Food
Vegetable: Easy Crock-Pot Green Beans at Flour on My Face
Dessert: Pumpkin Silk Pie at The Gunny Sack
To make the pumpkin silk pie, start by making a ginger snaps cookie crust. Finely crush 32 ginger snaps. (I used Nabisco brand ginger snaps that came in a box in the cookie aisle.) Mix in melted butter and sugar. Press into springform pan. Bake at 325 degrees for 5 minutes.
In the meantime, make the pumpkin silk filling. Beat softened cream cheese until light and fluffy. Add the powdered sugar, pumpkin, vanilla (I used my Nielsen-Massey pure vanilla extract) and pumpkin pie spice; beat until smooth.
Fold in one large container of whipped topping (Cool Whip) and spread into the springform pan.
Place in the fridge for a couple of hours over overnight to allow it to set up. Remove the springform pan sides and top with additional whipped topping. I put the Cool Whip in a pastry bag and piped it onto the cake. Sprinkle with pumpkin pie spice.
Go ahead and cut yourself a slice of pie!
The pumpkin silk pie is cool and creamy with a light pumpkin flavor and the spice of ginger snaps. It is a delicious holiday dessert recipe that is easy to make and is a fun alternative to the traditional pumpkin pie.