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.
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, But before we get to the recipe, I want to tell you about today’s sponsor: Nielsen-Massey.
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.
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.
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
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.
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.
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.
- 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)
- Finely crush 32 ginger snaps.
- Mix in melted butter and sugar.
- Press into springform pan.
- Bake at 325 degrees for 5 minutes.
- Beat softened cream cheese until light and fluffy.
- Add the powdered sugar, pumpkin, vanilla and pumpkin pie spice; beat until smooth.
- Fold in one large container of whipped topping and spread into the springform pan.
- Place in the fridge for a couple of hours or overnight to allow it to set up.
- Remove the springform pan sides and top with whipped cream.
- Sprinkle with pumpkin pie spice.