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.
Today I am sharing a dessert recipe for a Pumpkin Silk Pie. It is cool and creamy with a spicy gingersnap crust!
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!
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.
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.
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
- 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.
Whipped Cream:
- 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 gramsAmount Per Serving: Calories: 330Total Fat: 22gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 150mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 3g
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