- 8
- 20 mins
- 25 mins
Ingredients
- For the Pumpkin Silk Pie Filling:
- For the Crust
- 1.5-2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 2/3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 (8 ounce) container whipped topping, thawed
- Whipped cream for topping
Preparation
Step 1
Instructions
In a medium mixing bowl, add crust ingredients, and stir until combined.
Pour graham cracker mixture into a 9" pie dish. Use a flat-bottomed glass or cup to push down evenly in the dish.
Bake at 350 for 5-7 minutes. Then set aside to cool completely.
In a separate mixing bowl, add cream cheese and pumpkin puree and beat until smooth.
Add powdered sugar and continue beating until light and fluffy.
Once combined add vanilla, cinnamon, nutmeg, and ginger, and beat until incorporated.
Gently fold in whipped topping.
Pour pumpkin silk filling into empty pie shell, and spread evenly.
Cover and refrigerate until set, about 3 hours.
Serve cool, topped with whipped cream and a sprinkle of cinnamon or pumpkin spice for garnish.