Pumpkin Silk Pie
Easy, no bake Pumpkin Silk Pie recipe has the silken creaminess of French silk pie, the tang of cheesecake, and the rich deliciousness of pumpkin. Make it in just 25 minutes!
The Gracious Wife
For the Crust
graham cracker crumbs
For the Pumpkin Silk Pie Filling
8 ounce packages cream cheese, softened
15 ounce can pumpkin puree
8 ounce container whipped topping, thawed
Whipped cream for topping
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.
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