Pumpkin Silk Pie


Pumpkin Silk Pie

Yield : 9″ pie


  • 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)


  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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