The Gunny Sack

Pumpkin Silk Pie Recipe

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

Pumpkin Silk 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.

Disclaimer: Please note that some of the links in this post are affiliate links. There is no additional cost to you, but I will earn a small commission if you purchase through those links. Thank you for your support!

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 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

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 ginger snap cookies) Mix in melted butter and sugar. Press into 9-inch springform pan. Bake at 325 degrees for 5 minutes.

Pumpkin Silk Batter

In the meantime, make the pumpkin silk filling. Beat softened cream cheese, using a stand mixer, until light and fluffy. Add the powdered sugar, pumpkin puree, vanilla, 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 whipped cream. I put the whipped cream 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 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.

5 from 1 vote
Pumpkin Silk Pie
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Pumpkin Silk Pie Recipe
Recipe Inspired By Pumpkin Torte
Course: Dessert
Author: The Gunny Sack
Ingredients
  • 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
Whipped Cream:
  • 1 cup heavy whipping cream
  • 1 tbsp sugar
  • 1/2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Instructions
  1. Finely crush 32 ginger snaps.
  2. Mix in melted butter and sugar.
  3. Press into a 9-inch 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 (recipe below).
  10. Sprinkle with pumpkin pie spice.
Whipped Cream:
  1. Beat the heavy whipping cream with a chilled bowl and whisk until it starts to thicken. Add the sugar and vanilla bean paste. Beat until peaks form.

 

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Comments

  1. Do you think I could substitute eggnog in this recipe for the pumpkin and it still work? I LOVE this pie and I want to kind of “Christmas” it up a bit, but I don’t know if the consistency would stay the same if I use 1 Cup of eggnog in place of the 1 Cup of pumpkin…

    I also was thinking of using a cinnamon graham cracker crust instead of the gingersnap crust and in place of the pumpkin spice, using some cinnamon and nutmeg.

    Please let me know what you think, or if you have any other suggestions to make this recipe more “Christmas”–y! 🙂

    Reply

  2. The leadup text says to use a large tub of Cool Whip (which is 12 oz / 4.5 cups) but the final recipe specifies 16oz Cool Whip. Would you please specify the container & volume?

    Thanks

    Reply

    • Hi Jessica,
      Our grocery stores only have two Cool Whip container sizes. One is 8 oz and one is 16 oz. I used the large container which is 16 oz. Best of luck!
      ~Tonia

      Reply

  3. I made this yesterday, as directed. It’s definitely better the second day. I think it’s good enough to take to thanksgiving dinner because it’s not a boring, heavy plain pumpkin pie BUT I think there’s a wee bit too much whip in the filling and it waters down the taste of the pumpkin. So if people are expecting a WOW pumpkin flavor, it’s not there unless you cut out some of the whip- which I will the next time.

    Reply

  4. Hi. This silk pie looks amazing and I would love to make it for our tropical Turkey Day. What can I use as a substitute for Cool Whip, since I can’t get that outside the U.S.? Thanks.

    Reply

  6. I can’t find the recipe??? This looks amazing. I’m in charge of desserts this year. This will just blow everyone’s socks off when they see this on the dessert table. Please tell me where to go for the recipe. Thank you for sharing this with us.

    Reply

  7. 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.

    Reply

  9. Hi
    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??
    Thanks

    Reply

    • 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

      Reply

  11. 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?

    Reply

    • 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: https://www.thegunnysack.com/pumpkin-pie-bars/ Best of luck and Happy Thanksgiving! ~Tonia

      Reply

  12. 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?

    Reply

  13. 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.

    Reply

  14. 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?

    Reply

    • 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

      Reply

  15. 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?

    Reply

    • 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

      Reply

  17. 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?

    Reply

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

      Reply

    • 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.

      Reply

  20. 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!

    Reply

  22. 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!

    Reply

  25. 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?

    Reply

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

    Reply

  44. 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!!

    Reply

  70. 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.

    Reply

    • 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!

      Reply

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

    Reply

    • 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®.

      Reply

  81. 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

    Reply

  94. Tonia,
    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.

    Reply

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Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking
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