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.
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 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.
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 ginger snap cookies) Mix in melted butter and sugar. Press into 9-inch springform pan. Bake at 325 degrees for 5 minutes.
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.
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 whipped cream. I put the whipped cream 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
- 1 cup heavy whipping cream
- 1 tbsp sugar
- 1/2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- Finely crush 32 ginger snaps.
- Mix in melted butter and sugar.
- Press into a 9-inch 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 (recipe below).
- Sprinkle with pumpkin pie spice.
- 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.
Kaitlyn says
Has anyone ever made this sugar free
Sarah Phillips says
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! 🙂
Tonia says
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
Jessica Zittere says
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
Tonia says
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
Wendy k says
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.
Malia says
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.
Tonia says
Hello Malia,
You can substitute equal amounts of whipped cream. Happy Tropical Turkey Day!
~Tonia
Kelly Murray says
What size springform pan did you use? Thanks!
Tonia says
Hi Kelly,
I used a 9-inch springform pan. Enjoy!
~Tonia
Erin says
How much vanilla bean paste did you add to the whipped topping for the top of the cake?
Tonia says
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
Michael says
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.
Tonia says
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/
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.
Tonia 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!
Marna Wyman says
Purée the pumpkin in a blender, just an idea!
Irene says
What size springform pan??
Tonia says
Hi Irene,
I used a 9-inch pan. Enjoy!
~Tonia
Nancy says
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.
Linda says
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.
Laura says
Is the cool whip thawed or still frozen when you use it for both the filling and the topping?
Tonia says
Yes, the Cool Whip is thawed. I used Cool Whip for the filling and the 2 cups whipped cream for the topping. Enjoy! ~Tonia
Jessie says
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
Tonia 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
Genesa says
Hi..Just wondering if the filling can be put into one of the already made pie crusts to make it easier?
Tonia says
Hey Genesa! Yes, you can use ready-made pie crusts! Enjoy! ~Tonia
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?
Tonia 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: https://www.thegunnysack.com/pumpkin-pie-bars/ Best of luck and Happy Thanksgiving! ~Tonia
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?
Tonia says
After it is has been whipped so that you can use it as frosting. Best of luck! ~Tonia
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.
Tonia says
Yes, it should freeze very well! Best of luck! ~Tonia
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?
Tonia 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
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
Deana says
Could this recipe be made in a 10×13 or 8 inch pan? Maybe easier to feed a group?
Tonia says
I think either one would work depending on how thick you want the pumpkin silk to be. Enjoy! ~Tonia
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 Carly,
If you keep it in the fridge, it should still be good tomorrow. Happy Thanksgiving!
~Tonia
Erin says
Could I use a graham cracker crust instead? and if so, would I bake it the same way?
Tonia says
Hi Erin,
Yes, you can use graham crackers instead and yes you would bake it them same way. Happy Thanksgiving!
~Tonia
LevitaU says
16oz of cool whip in with the filling or 16 oz total with the filling and topping?
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.
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!
Donna G. says
Can the pumpkin silk pie be made in a regular pie crust after baking the crust?
Tonia says
Yes, that would work. Enjoy! ~Tonia
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!
Tonia says
Thanks Diane! It is 9 inches.
Diane says
Thanks for your quick reply! I’m on my way to purchase the ingredients!
Amanda says
LOVELY!!! So beautiful!
Tonia says
Thank you Amanda!
Kristen Duke says
First this sounds absolutely delicious and second it is a beautiful pie!! Definitely will be trying this out instead of the usual pumpkin pie!
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?
Tonia says
Yes, it is the 8 oz size! I will update the recipe! Thanks Jackie!
Cort says
Could i use real whip cream for the pie?
Tonia says
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
barbara n says
I would bake my Christmas cookies…..and they would not burn nor stick!
Sue S. says
I would make chocolate chip cookies!
Rachael Patten says
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/
Danny says
Hi, new to this blog/site and I’m loving it.
Heather says
I would make Christmas sugar cookies!!
Adriana A. says
I would make cookies!!
Missy says
I love baking cookies and a Silpat would be awesome!
Simone says
I would love to just bake cookies on it!
Marsha A says
I would use the Silpats to make Christmas cookies. Thanks for the giveaway and a great pumpkin recipe.
Pam Ellis says
Snickerdoodles or Chocolate Crinkle cookies
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!
Sandra says
I’m going to make some of your yummy treats for friends this Christmas! Solve Silat!
Cheryl says
All the treats you’ve made on the roul’pat look lovely and yummy! HUGS!
Kathy M. says
The Silpats would be fantastic to make my old fashioned roll out cookies!
Dina says
the pie looks delicious!
latanya says
some sugar cookies
Elizabeth says
I’d make everything from cookies to candies! First up would have to be Chocolate Chai Latte Cookies 🙂
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!!
Jenna S says
This pie looks AMAZING!!! Wish it were lunch time already! lol
Alison says
I would make your apple tarts! Those look amazing 🙂
Whitney Pulliam says
Can’t wait to try this recipe!!
Shawna S says
I would make cheese straws!
Diane @ Vintage Zest says
Cookies with toffee bits!
Allison D says
I’d use the roulpat ro roll out some cinnamon roll dough and bake some yummy treats!
Angela Young says
Ginger snaps!
DARLENE EPPS says
I cant wait to make the Pumpkin silk pie
natalie parvis says
I would make sugar cookies
Janice Cooper says
I would make cookies or buttermilk biscuits
Alison says
I would bake some cookies!
Di says
The Silpat is perfect for making Gingerbread People cookies.
Debra Womack says
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!
Linda Montes says
I would use the silpat for our Christmas cookie Bake.
christina p says
I would use these for gingerbread cookies!
Marlene says
Christmas cookies of course.
Stoyanka B says
Cookies – I want to try some shortbread cookies. Thanks for the giveaway!
Jessica Z says
I would like to make the roll pretzel bites (Christmas style) on the Silpat!
Donna E. says
I am making Sea Turtles for Christmas gifts. i would use it for those.
Shelly says
I’d bake cookies!
Cathy says
I would Love to win a silpat!!
I would make chicken teriyaki kabobs and then some cake bites
YUM
Cheers
Cathy
Kari S. says
Holiday cookies!!!
Vicki Hale says
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.
Julie Camell says
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
libby says
I would bake cookies, what a great giveaway!
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.
Joan B. says
Your recipes look so delicious!
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!
Dawn says
Looks delish! I wonder if you could use graham crackers instead of ginger snaps? Might try that.
KaySue says
I would use it to make Christmas candies.
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.
Kathleen @ Fearlessly Creative Mammas says
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.
amy pugmire says
i would bake asparagus.
Denise says
I want the mats to make macarons and amarettos
Sara M says
I think the first thing I would want to bake would be some Christmas cookies.
Rebecca D says
I think I would like to try and make biscuits if I win.
adriana says
how do you clean the silpat? easy clean up?
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®.
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
Tonia says
Sorry about that Joann! Yes, it is 1/4 cup of sugar. I will update the recipe!
annemarie says
This looks delicious.can’t wait to try it!
Linda K. says
I’d bake some cookies.
HeatherK says
That pumpkin pie looks awesome! Thanks for another great recipe. I need to try that Roul’Pat.
Glenda says
Oh, my word! That looks amazing, Tonia! Can’t wait to try it!
Sarah Moske says
Christmas cookies!!
Nancy P.@thebittersideofsweet says
This cake looks absolutely divine! First think I would make is cookies!
Trisha M says
I would use it for making pie crust!
Amanda Buccieri says
Christmas tray cookies!
Alyssa says
Silpats would be great for gingerbread men!
Daniela says
cookies!
Anna Bennett says
Thank you Tonia for getting your give away up & running.
Anna Bennett says
Tonia,
It looks like your Give away is hiding… 🙂
Tonia says
Thanks for the heads up! It should be working now!
Anna Bennett says
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.
Tonia says
Thanks Anna! I hope you have a wonderful weekend with your family!
Annie says
Great. Well, now I’m drooling. 😉
Erin @ The Spiffy Cookie says
What a great variation to a traditional pumpkin pie