Pumpkin Silk Pie

27

Pumpkin Silk Pie

Yield : 9″ 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
  • 2 cups whipped cream (made with Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste)

DIRECTIONS:

  1. Finely crush 32 ginger snaps.
  2. Mix in melted butter and sugar.
  3. Press into 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.
  10. Sprinkle with pumpkin pie spice.

source : thegunnysack

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