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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

Today I am sharing a dessert recipe for a Pumpkin Silk Pie. It is cool and creamy with a spicy gingersnap crust!

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!

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.

Pumpkin Silk Cheesecake Pie on tray

Pumpkin Silk Pie Recipe

Yield: 16
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

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.

Ingredients

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.
Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 330Total Fat: 22gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 150mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 3g
© The Gunny Sack
Cuisine: American / Category: Dessert

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Comments

  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.

    Reply

    • 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

      Reply

  3. 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

    Reply

    • 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

      Reply

  5. 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?

    Reply

    • 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

      Reply

  6. 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?

    Reply

  7. 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.

    Reply

  8. 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?

    Reply

    • 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

      Reply

  9. 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?

    Reply

    • 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

      Reply

  11. 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?

    Reply

    • Tonia says

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

      Reply

    • 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.

      Reply

  14. 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!

    Reply

  16. 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!

    Reply

  18. 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!

    Reply

  19. 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?

    Reply

    • 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

      Reply

  23. 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/

    Reply

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