Description
A creamy, rich, and easy-to-make dessert perfect for fall, this No-Bake Pumpkin Silk Pie combines pumpkin puree with cream cheese and cool whip.
Ingredients
- 1 (15 oz) can pumpkin puree
- 8 oz cream cheese, softened
- 1 cup cool whip
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 (9 oz) package gingersnap cookies, crushed
- 1/4 cup melted butter
Instructions
- Combine the crushed gingersnap cookies and melted butter in a mixing bowl. Press into the bottom of a pie dish to form the crust.
- In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Gently fold in the cool whip until fully incorporated.
- Pour the pumpkin mixture into the prepared crust and smooth the top.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled with extra cool whip and a sprinkle of cinnamon if desired.
Notes
Ensure the cream cheese is softened for a smooth filling. Do not skip the chilling time for proper firming. Adjust sweetness by varying powdered sugar amount.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American