Pumpkin Silk Pie Recipe

This post is sponsored by Nielsen-Massey. All opinions are 100% my own. 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.

Pumpkin Silk PieLast 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, But before we get to the recipe, I want to tell you about today’s sponsor: Nielsen-Massey.

Nielsen Massey Extract and Flavorings

Nielsen-Massey makes high-quality vanilla extracts and flavorings. They have been making vanilla products for over a century so they really know what they are doing. Nielsen-Massey uses a cold extraction process instead of heat extraction which helps to preserve more than 300 distinctive flavor compounds present in the beans. I am super excited that Nielsen-Massey sent me all of these fantastic products, just in time for holiday baking! I received Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract, Madagascar Bourbon Pure Vanilla Bean Paste, Pure Lemon Extract, Pure Almond Extract and Pure Peppermint Extract.

Nielsen Massey Madagascar Bourbon Pure Vanilla Extract

I had a hard time choosing what to make with the Nielsen-Massey products because I had to pick from all of these flavors. Even my kids were excited about all of these vanilla extracts and flavors. They asked if they could open the bottles to smell them before I even had a chance to! The dessert I decided to make was Pumpkin Silk Pie. I used Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract in the main part of the pie.

Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste

Then, to top off the pie, I made whipped cream with Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. This was my first experience with vanilla bean paste. It is thicker than vanilla extract, almost like molasses with vanilla seeds in it. The vanilla bean paste added little flecks of the vanilla seeds to my white whipped cream and looked lovely!

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

Gingersnap Cookie Crust

To make the pumpkin silk pie, start by making a ginger snaps cookie crust. Finely crush 32 ginger snaps. (I used Nabisco brand gingersnaps 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.

Pumpkin Silk Batter

In the meantime, make the pumpkin silk filling. Beat softened cream cheese until light and fluffy. Add the powdered sugar, pumpkin puree, vanilla (I used my Nielsen-Massey pure vanilla extract) and pumpkin pie spice; beat until smooth.

No Bake Pumpkin Cheesecake Recipe

Fold in one large container of whipped topping (Cool Whip) and spread into the springform pan.

Pumpkin Silk Cheesecake Pie

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.

Pumpkin Dessert Recipes

Go ahead and cut yourself a slice of pie!

Easy Pumpkin Silk PieThe 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.

Pumpkin Silk Pie Recipe
Recipe Inspired By Pumpkin Torte
Recipe type: Dessert
  • 32 gingersnaps
  • ¼ cup butter, melted
  • ¼ cup sugar
  • 8 oz package cream cheese, softened
  • 2 tsp vanilla (Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
  • ½ tsp pumpkin pie spice
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 16 oz Cool Whip
  • 2 cups whipped cream (made with Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste)
  1. Finely crush 32 ginger snaps.
  2. Mix in melted butter and sugar.
  3. Press into springform pan.
  4. Bake at 325 degrees for 5 minutes.
  5. Beat softened cream cheese until light and fluffy.
  6. Add the powdered sugar, pumpkin, vanilla and pumpkin pie spice; beat until smooth.
  7. Fold in one large container of whipped topping and spread into the springform pan.
  8. Place in the fridge for a couple of hours or overnight to allow it to set up.
  9. Remove the springform pan sides and top with whipped cream.
  10. Sprinkle with pumpkin pie spice.

Recipe Peanut Butter Silk PiePeanut Butter Silk Pie

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  1. susan says

    I was wondering if I can use pumpkin pie filling instead of the puree as I bought the wrong can. this pumpkin silk pie looks amazing.

    • says

      Oh darn! I’ve never tried it but I’m doubtful about the results. It is specifically made for making pumpkin pie. If you do try it, stop back to let us know how it turned out!

  2. says

    Wondering if you use half of the 16 oz of cool whip for folding into the silk pumpkin pie and then use the other half for topping. Or do you use all 16 oz for the folding into pie??

    • says

      Hey Jessie! Sorry I’ve been away from my computer. Had a grooms dinner last night and baking/cooking for Thanksgiving today. Yes, all of the 16 oz went into the pie. I used 2 cups whipped cream for the topping. Happy Thanksgiving! ~Tonia

  3. Christina says

    HI! I’m looking forward to making this tonight for thanksgiving tomorrow! Just wondering exactly what I could use for the top of not making homemade whipped topping. Should I use canned whip cream or cool whip? whichever I use….can It be done it advance as well or does it have to be put on right before serving?

    • says

      Hi Christina! I would suggest using Cool Whip over the canned whipped cream because I think it will hold up a little better. It should be okay if you do it in advance as long as it is kept cold, but I’ve never actually tried it. If you run into trouble, spread the Cool Whip out over the top of the pie, leaving swirls or knife trails, and sprinkle it with cinnamon like I did when I make these pumpkin pie bars: http://www.thegunnysack.com/pumpkin-pie-bars/ Best of luck and Happy Thanksgiving! ~Tonia

  4. Minnie says

    When you say 2 cups whipped cream, are you saying 2 cups of the whipping cream after it has been whipped or before it is whipped?

  5. Janet says

    Does the Pumpkin silk pie freeze well? We won’t eat it all at one dinner party. It would be nice to use it for a second.

  6. Liz S says

    Hi, I don’t have this particular vanilla. What do you think about using regular vanilla and mixing in a little molasses? I’m just trying not to mess up the texture. Was hoping to make it for tomorrow’s dessert. What would you suggest minimum time from making to serving?

    • says

      Hi Liz! Yes, you can substitute regular vanilla for the vanilla used in this recipe. I don’t think you need the molasses. As far as making it goes, it will take 20-30 minutes to assemble and then it should be in the fridge for about 2 hours or overnight. Best of luck! ~Tonia

  7. Brittany says

    I’m looking forward too try this recipe, it looks so good! Just wondering though if I’m supposed to use 1 cup fresh pumpkin or 1 cup pumpkin pie filling?
    If it’s fresh pumpkin, am I to puree it first?

    • Tonia says

      I used pumpkin puree from a can (not pumpkin pie filling). I’ve updated the post to help others who might be wondering. Best of luck! ~Tonia

  8. Carly says

    I made this last night and let it sit overnight but our event was canceled, so is it ok to let sit till tomorrow? How long is the pie good for?

    • Tonia says

      Hi Erin,
      Yes, you can use graham crackers instead and yes you would bake it them same way. Happy Thanksgiving!

    • Tonia says

      Fold the 16 oz of Cool Whip (the large sized container) into the filling. If you want the Cool Whip piped topping, use the 8 oz Cool Whip container.

  9. Courtney says

    I made this pie for a pre-Thanksgiving dinner this weekend and it was delicious! I really like that you get the pumpkin flavor without it being too overwhelming and the dessert still feels pretty light. I did end up freezing mine for a few hours before serving though, I didn’t think it seemed set up enough in just the fridge, the consistency of it frozen is amazing though!

  10. Diane says

    Wow! This pumpkin silk pie looks so yummy! Could you possibly tell me what size springform pan you used to make this? I can’t wait to try it! Thank you!

  11. Jackie says

    I just saw the pumpkin silk pie recipe on Pinterest, so I am late, but am I right to
    assume the package of cream cheese is the 8 oz. size, not the 3-oz. size?

  12. Camille says

    I would definitely use a RoulPat for some bread baking! i love to make bread but my tables and counters get so messy!

  13. sandra ross says

    I love pumpkin! And I really love Silpat. I wish it were not so expensive — but really good products are, and this is a really good product. I would use it for everything from warming breakfast rolls to baking cookies and anything sticky. Thanks for all the yummy recipes!!

  14. Carol Hanson says

    I would use it when I have grandkids helping; whole lot less clean up!!! love the pumpkin pie recipe can’t wait to try it.

    • Stephanie says

      Yes those peppermint patties do look intriguing I can’t wait to hear the recipe. I would love to make all kinds of cookies with a silpat!

  15. Phyllis says

    I have to say you have peaked my interest with the peppermint pattie recipe you are going to post. I would make those.

    • Tonia says

      Yes it is very easy to clean. Here are the instructions:
      • Wipe the Silpat® with a damp, soft sponge, then rinse with clean water.
      • Shake to remove excess water and dry in open air.
      • A weak solution of detergent or soap may be used if needed.
      • Note: the oily feeling after washing is normal, as is discoloration. Strong flavored foods may leave a trace of their scent on the Silpat®.

  16. Joann says

    Hi Tonia, I was just looking at the Pumpkin Silk Pie and it has 1/4 sugar, is that a 1/4 cup, tsp. or Tbsp. or what. Thanks so much can’t wait to make this for Christmas, it looks Delicious. 🙂 Thanks again. Joann

  17. Anna Bennett says

    I don’t think that I have ever met any one who doesn’t like Pumpkin. Every body that I know loves all the different ways to use Pumpkin pie Filling.
    Thank you so very much. You are so Awesome.

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