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Pumpkin Silk Pie Recipe

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 2 votes
Pumpkin Silk Pie
Print
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.

 

Recipe Peanut Butter Silk PiePeanut Butter Silk Pie

Caramel Apple Mousse CakeCaramel Apple Mousse Cake

Chocolate Chip Mocha Icebox CakeChocolate Chip Mocha Icebox Cake

« Get Holiday Gifts Ideas On Luvocracy
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Comments

  1. Kaitlyn says

    November 18, 2018 at 8:33 am


    Has anyone ever made this sugar free

    Reply
  2. Sarah Phillips says

    December 3, 2016 at 10:18 pm

    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
    • Tonia says

      December 4, 2016 at 10:05 pm

      I think my No Bake Eggnog Cheesecake would be more in line with what you are looking for: https://www.thegunnysack.com/no-bake-eggnog-cheesecake/ Best of luck! ~Tonia

      Reply
  3. Jessica Zittere says

    November 23, 2016 at 2:11 pm

    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
    • Tonia says

      November 23, 2016 at 8:14 pm

      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
  4. Wendy k says

    November 18, 2016 at 2:29 pm

    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
  5. Malia says

    October 28, 2016 at 7:14 pm

    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
    • Tonia says

      November 1, 2016 at 12:25 pm

      Hello Malia,
      You can substitute equal amounts of whipped cream. Happy Tropical Turkey Day!
      ~Tonia

      Reply
  6. Kelly Murray says

    October 7, 2016 at 6:04 pm

    What size springform pan did you use? Thanks!

    Reply
    • Tonia says

      October 8, 2016 at 1:33 pm

      Hi Kelly,
      I used a 9-inch springform pan. Enjoy!
      ~Tonia

      Reply
    • Erin says

      October 31, 2016 at 10:32 pm

      How much vanilla bean paste did you add to the whipped topping for the top of the cake?

      Reply
      • Tonia says

        November 1, 2016 at 12:18 pm

        To make two cups of whipped cream, use one cup of heavy cream, two tablespoons of sugar, and one teaspoon of vanilla bean paste. Enjoy! ~Tonia

        Reply
  7. Michael says

    September 28, 2016 at 12:42 pm

    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
    • Tonia says

      October 2, 2016 at 10:22 pm

      Hi Michael! I’m sorry that the recipe isn’t visible to you. Here is a link directly to the recipe: https://www.thegunnysack.com/easyrecipe-print/5372-0/

      Reply
  8. susan says

    November 29, 2015 at 3:28 pm

    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
    • Tonia says

      November 29, 2015 at 6:23 pm

      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!

      Reply
      • Marna Wyman says

        September 11, 2016 at 10:10 pm

        Purée the pumpkin in a blender, just an idea!

        Reply
      • Irene says

        October 8, 2016 at 12:50 pm

        What size springform pan??

        Reply
        • Tonia says

          October 8, 2016 at 1:33 pm

          Hi Irene,
          I used a 9-inch pan. Enjoy!
          ~Tonia

          Reply
    • Nancy says

      September 1, 2016 at 12:57 pm

      Pumpkin pie filling has all the spices and it is sweetened already. I think you could use it but you would get sweeter results. Also it does have the spices in so you would have to adjust to taste.

      Reply
    • Linda says

      November 13, 2016 at 11:50 am

      Pumpkin pie filling is just pumpkin puree with spices already in it I think. I would just omit the pumpkin pie spice and go for it.

      Reply
  9. Laura says

    November 27, 2015 at 4:59 pm

    Is the cool whip thawed or still frozen when you use it for both the filling and the topping?

    Reply
    • Tonia says

      November 27, 2015 at 9:22 pm

      Yes, the Cool Whip is thawed. I used Cool Whip for the filling and the 2 cups whipped cream for the topping. Enjoy! ~Tonia

      Reply
  10. Jessie says

    November 25, 2015 at 6:35 pm

    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
    • Tonia says

      November 26, 2015 at 1:09 pm

      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. Genesa says

    November 25, 2015 at 12:32 pm

    Hi..Just wondering if the filling can be put into one of the already made pie crusts to make it easier?

    Reply
    • Tonia says

      November 26, 2015 at 1:14 pm

      Hey Genesa! Yes, you can use ready-made pie crusts! Enjoy! ~Tonia

      Reply
  12. Christina says

    November 25, 2015 at 9:41 am

    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
    • Tonia says

      November 25, 2015 at 10:17 am

      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
  13. Minnie says

    November 20, 2015 at 4:14 pm

    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
    • Tonia says

      November 21, 2015 at 9:35 pm

      After it is has been whipped so that you can use it as frosting. Best of luck! ~Tonia

      Reply
  14. Janet says

    November 3, 2015 at 3:44 pm

    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
    • Tonia says

      November 3, 2015 at 4:56 pm

      Yes, it should freeze very well! Best of luck! ~Tonia

      Reply
  15. Liz S says

    October 28, 2015 at 8:30 pm

    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
    • Tonia says

      October 29, 2015 at 11:07 pm

      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
  16. Brittany says

    October 4, 2015 at 8:11 am

    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
    • Tonia says

      October 4, 2015 at 1:16 pm

      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. Deana says

    September 18, 2015 at 4:58 am

    Could this recipe be made in a 10×13 or 8 inch pan? Maybe easier to feed a group?

    Reply
    • Tonia says

      September 18, 2015 at 10:04 am

      I think either one would work depending on how thick you want the pumpkin silk to be. Enjoy! ~Tonia

      Reply
  18. Carly says

    November 26, 2014 at 2:17 pm

    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
    • Tonia says

      November 26, 2014 at 2:27 pm

      Hi Carly,
      If you keep it in the fridge, it should still be good tomorrow. Happy Thanksgiving!
      ~Tonia

      Reply
  19. Erin says

    November 26, 2014 at 11:24 am

    Could I use a graham cracker crust instead? and if so, would I bake it the same way?

    Reply
    • Tonia says

      November 26, 2014 at 2:11 pm

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

      Reply
  20. LevitaU says

    November 25, 2014 at 1:52 pm

    16oz of cool whip in with the filling or 16 oz total with the filling and topping?

    Reply
    • Tonia says

      November 25, 2014 at 10:41 pm

      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
  21. Courtney says

    November 24, 2014 at 12:48 pm


    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. Donna G. says

    November 19, 2014 at 11:57 pm

    Can the pumpkin silk pie be made in a regular pie crust after baking the crust?

    Reply
    • Tonia says

      November 20, 2014 at 12:29 am

      Yes, that would work. Enjoy! ~Tonia

      Reply
  23. Diane says

    November 1, 2014 at 12:16 pm

    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
    • Tonia says

      November 1, 2014 at 1:58 pm

      Thanks Diane! It is 9 inches.

      Reply
      • Diane says

        November 1, 2014 at 3:18 pm

        Thanks for your quick reply! I’m on my way to purchase the ingredients!

        Reply
  24. Amanda says

    October 29, 2014 at 8:24 am

    LOVELY!!! So beautiful!

    Reply
    • Tonia says

      October 29, 2014 at 9:07 am

      Thank you Amanda!

      Reply
  25. Kristen Duke says

    January 1, 2014 at 8:03 pm

    First this sounds absolutely delicious and second it is a beautiful pie!! Definitely will be trying this out instead of the usual pumpkin pie!

    Reply
  26. Jackie says

    December 21, 2013 at 6:41 pm

    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
    • Tonia says

      December 21, 2013 at 8:03 pm

      Yes, it is the 8 oz size! I will update the recipe! Thanks Jackie!

      Reply
  27. Cort says

    December 14, 2013 at 7:43 pm

    Could i use real whip cream for the pie?

    Reply
    • Tonia says

      December 14, 2013 at 9:16 pm

      Hi Cort,
      I think that you would. I haven’t tried it yet but Christina told me that she made my Caramel Apple Mousse Cake using real whipped cream and it worked great. The filling is very similar to this one. https://www.thegunnysack.com/2013/10/caramel-apple-mousse-cake.html Happy Baking!
      ~Tonia

      Reply
  28. barbara n says

    December 12, 2013 at 3:48 am

    I would bake my Christmas cookies…..and they would not burn nor stick!

    Reply
  29. Sue S. says

    December 11, 2013 at 3:47 pm

    I would make chocolate chip cookies!

    Reply
  30. Rachael Patten says

    December 11, 2013 at 3:09 pm

    I’m looking forward to trying these Paleo Thin Mints… the recipe suggests parchment but these mats would be easy and reusable!
    http://www.elanaspantry.com/paleo-thin-mints/

    Reply
  31. Danny says

    December 11, 2013 at 5:53 am

    Hi, new to this blog/site and I’m loving it.

    Reply
  32. Heather says

    December 10, 2013 at 9:25 pm

    I would make Christmas sugar cookies!!

    Reply
  33. Adriana A. says

    December 10, 2013 at 8:55 pm

    I would make cookies!!

    Reply
  34. Missy says

    December 10, 2013 at 2:44 pm

    I love baking cookies and a Silpat would be awesome!

    Reply
  35. Simone says

    December 10, 2013 at 1:01 pm

    I would love to just bake cookies on it!

    Reply
  36. Marsha A says

    December 10, 2013 at 11:17 am

    I would use the Silpats to make Christmas cookies. Thanks for the giveaway and a great pumpkin recipe.

    Reply
  37. Pam Ellis says

    December 9, 2013 at 9:23 pm

    Snickerdoodles or Chocolate Crinkle cookies

    Reply
  38. Camille says

    December 9, 2013 at 8:34 pm

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

    Reply
  39. Sandra says

    December 9, 2013 at 7:40 pm

    I’m going to make some of your yummy treats for friends this Christmas! Solve Silat!

    Reply
  40. Cheryl says

    December 9, 2013 at 6:57 pm

    All the treats you’ve made on the roul’pat look lovely and yummy! HUGS!

    Reply
  41. Kathy M. says

    December 9, 2013 at 6:20 pm

    The Silpats would be fantastic to make my old fashioned roll out cookies!

    Reply
  42. Dina says

    December 9, 2013 at 5:39 pm

    the pie looks delicious!

    Reply
  43. latanya says

    December 9, 2013 at 3:18 pm

    some sugar cookies

    Reply
  44. Elizabeth says

    December 9, 2013 at 3:07 pm

    I’d make everything from cookies to candies! First up would have to be Chocolate Chai Latte Cookies 🙂

    Reply
  45. sandra ross says

    December 9, 2013 at 2:06 pm

    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
  46. Jenna S says

    December 9, 2013 at 1:00 pm

    This pie looks AMAZING!!! Wish it were lunch time already! lol

    Reply
  47. Alison says

    December 9, 2013 at 12:49 pm

    I would make your apple tarts! Those look amazing 🙂

    Reply
  48. Whitney Pulliam says

    December 9, 2013 at 8:28 am

    Can’t wait to try this recipe!!

    Reply
  49. Shawna S says

    December 9, 2013 at 8:09 am

    I would make cheese straws!

    Reply
  50. Diane @ Vintage Zest says

    December 9, 2013 at 1:34 am

    Cookies with toffee bits!

    Reply
  51. Allison D says

    December 9, 2013 at 12:02 am

    I’d use the roulpat ro roll out some cinnamon roll dough and bake some yummy treats!

    Reply
  52. Angela Young says

    December 8, 2013 at 10:17 pm

    Ginger snaps!

    Reply
  53. DARLENE EPPS says

    December 8, 2013 at 9:16 pm

    I cant wait to make the Pumpkin silk pie

    Reply
  54. natalie parvis says

    December 8, 2013 at 8:44 pm

    I would make sugar cookies

    Reply
  55. Janice Cooper says

    December 8, 2013 at 8:13 pm

    I would make cookies or buttermilk biscuits

    Reply
  56. Alison says

    December 8, 2013 at 8:05 pm

    I would bake some cookies!

    Reply
  57. Di says

    December 8, 2013 at 6:47 pm

    The Silpat is perfect for making Gingerbread People cookies.

    Reply
  58. Debra Womack says

    December 8, 2013 at 6:24 pm

    Silpats are wonderful! I would love to have an additional one to be able to make 2 versions of drizzled caramel candy at one time!

    Reply
  59. Linda Montes says

    December 8, 2013 at 6:20 pm

    I would use the silpat for our Christmas cookie Bake.

    Reply
  60. christina p says

    December 8, 2013 at 5:31 pm

    I would use these for gingerbread cookies!

    Reply
  61. Marlene says

    December 8, 2013 at 5:14 pm

    Christmas cookies of course.

    Reply
  62. Stoyanka B says

    December 8, 2013 at 4:53 pm

    Cookies – I want to try some shortbread cookies. Thanks for the giveaway!

    Reply
  63. Jessica Z says

    December 8, 2013 at 4:15 pm

    I would like to make the roll pretzel bites (Christmas style) on the Silpat!

    Reply
  64. Donna E. says

    December 8, 2013 at 3:32 pm

    I am making Sea Turtles for Christmas gifts. i would use it for those.

    Reply
  65. Shelly says

    December 8, 2013 at 1:34 pm

    I’d bake cookies!

    Reply
  66. Cathy says

    December 8, 2013 at 1:07 pm

    I would Love to win a silpat!!
    I would make chicken teriyaki kabobs and then some cake bites
    YUM
    Cheers
    Cathy

    Reply
  67. Kari S. says

    December 8, 2013 at 12:47 pm

    Holiday cookies!!!

    Reply
  68. Vicki Hale says

    December 8, 2013 at 12:39 pm

    I would use this as a Christmas gift to my son in law ! He is the baker, cooker, breakfast, dinner, supper maker in the family! Thanks. Vicki.

    Reply
  69. Julie Camell says

    December 8, 2013 at 12:21 pm

    I would try the Pumpkin Silk Pie recipe and our favorite Christmas Cookies – thumbprints. For sure I would use it in my crafting!!
    Julie Camell

    Reply
  70. libby says

    December 8, 2013 at 11:59 am

    I would bake cookies, what a great giveaway!

    Reply
  71. Carol Hanson says

    December 8, 2013 at 11:27 am

    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
  72. Joan B. says

    December 8, 2013 at 11:18 am

    Your recipes look so delicious!

    Reply
    • Stephanie says

      December 10, 2013 at 3:49 pm

      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
  73. Dawn says

    December 8, 2013 at 11:07 am

    Looks delish! I wonder if you could use graham crackers instead of ginger snaps? Might try that.

    Reply
  74. KaySue says

    December 8, 2013 at 10:12 am

    I would use it to make Christmas candies.

    Reply
  75. Phyllis says

    December 8, 2013 at 10:09 am

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

    Reply
  76. Kathleen @ Fearlessly Creative Mammas says

    December 8, 2013 at 10:08 am

    I have wanted one of these and just haven’t bought one. I would make cookies for sure. So much less mess. Your pie looks delicious.

    Reply
  77. amy pugmire says

    December 8, 2013 at 9:27 am

    i would bake asparagus.

    Reply
  78. Denise says

    December 8, 2013 at 9:25 am

    I want the mats to make macarons and amarettos

    Reply
  79. Sara M says

    December 8, 2013 at 9:21 am

    I think the first thing I would want to bake would be some Christmas cookies.

    Reply
  80. Rebecca D says

    December 8, 2013 at 9:18 am

    I think I would like to try and make biscuits if I win.

    Reply
  81. adriana says

    December 7, 2013 at 6:54 pm

    how do you clean the silpat? easy clean up?

    Reply
    • Tonia says

      December 8, 2013 at 10:00 am

      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
  82. Joann says

    December 7, 2013 at 1:33 pm

    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
    • Tonia says

      December 8, 2013 at 3:37 pm

      Sorry about that Joann! Yes, it is 1/4 cup of sugar. I will update the recipe!

      Reply
  83. annemarie says

    December 7, 2013 at 10:45 am

    This looks delicious.can’t wait to try it!

    Reply
  84. Linda K. says

    December 6, 2013 at 8:11 pm

    I’d bake some cookies.

    Reply
  85. HeatherK says

    December 6, 2013 at 5:31 pm

    That pumpkin pie looks awesome! Thanks for another great recipe. I need to try that Roul’Pat.

    Reply
  86. Glenda says

    December 6, 2013 at 3:58 pm

    Oh, my word! That looks amazing, Tonia! Can’t wait to try it!

    Reply
  87. Sarah Moske says

    December 6, 2013 at 2:33 pm

    Christmas cookies!!

    Reply
  88. Nancy P.@thebittersideofsweet says

    December 6, 2013 at 2:16 pm

    This cake looks absolutely divine! First think I would make is cookies!

    Reply
  89. Trisha M says

    December 6, 2013 at 1:41 pm

    I would use it for making pie crust!

    Reply
  90. Amanda Buccieri says

    December 6, 2013 at 1:10 pm

    Christmas tray cookies!

    Reply
  91. Alyssa says

    December 6, 2013 at 12:04 pm

    Silpats would be great for gingerbread men!

    Reply
  92. Daniela says

    December 6, 2013 at 12:03 pm

    cookies!

    Reply
  93. Anna Bennett says

    December 6, 2013 at 11:50 am

    Thank you Tonia for getting your give away up & running.

    Reply
  94. Anna Bennett says

    December 6, 2013 at 11:34 am

    Tonia,
    It looks like your Give away is hiding… 🙂

    Reply
    • Tonia says

      December 6, 2013 at 11:44 am

      Thanks for the heads up! It should be working now!

      Reply
  95. Anna Bennett says

    December 6, 2013 at 11:32 am

    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
    • Tonia says

      December 6, 2013 at 11:45 am

      Thanks Anna! I hope you have a wonderful weekend with your family!

      Reply
  96. Annie says

    December 6, 2013 at 10:45 am

    Great. Well, now I’m drooling. 😉

    Reply
  97. Erin @ The Spiffy Cookie says

    December 6, 2013 at 10:27 am

    What a great variation to a traditional pumpkin pie

    Reply

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