Pumpkin Silk Pie Recipe
This no-bake Pumpkin Silk Pie is light and airy! Make this pumpkin cream pie recipe with pumpkin, cream cheese, cool whip, and gingersnaps.
Servings 16
Calories 266kcal
Ingredients
Cookie Crust
- 32 gingersnaps
- ¼ cup butter melted
- ¼ cup granulated sugar
Pumpkin Cream Cheese Filling
- 8 oz cream cheese softened
- 2 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 16 oz container Cool Whip thawed
Garnish
- 2 cups Cool Whip or use whipped cream
- ⅛ teaspoon pumpkin pie spice
Instructions
- Finely crush 32 ginger snaps. Mix in the melted butter and granulated sugar. Press into a 9-inch springform pan. Place in the freezer to set.
- Beat softened cream cheese until light and fluffy.
- Add the powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice. Beat until smooth.
- Fold in a thawed 16-ounce container of cool whip.
- Remove the pan from the freezer and spread the filling out over the crust.
- 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 cool whip or whipped cream and sprinkle with pumpkin pie spice.
Notes
Storage
Cover and store in the fridge for 3-4 days or in the freezer for up to two months. Thaw in the fridge.Nutrition
Serving: 1slice | Calories: 266kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 173mg | Potassium: 139mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2690IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
