Description
A rich and creamy no-bake pumpkin silk pie, perfect for fall gatherings and Thanksgiving celebrations.
Ingredients
Scale
- 1 cup gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1 cup Cool Whip
Instructions
- Prepare the crust: In a mixing bowl, combine the gingersnap cookie crumbs with the melted butter. Press mixture into the bottom and sides of a pie pan.
- Make the filling: Beat softened cream cheese until smooth, then mix in pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice until well combined.
- Incorporate the Cool Whip: Gently fold in Cool Whip until fully integrated and fluffy.
- Pour the mixture into the crust, smoothing the top for an even appearance.
- Chill in the refrigerator for at least 4 hours or until set.
- Slice and serve. Enjoy!
Notes
For easier slicing, let the pie sit at room temperature for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin pie, no-bake dessert, fall dessert, Thanksgiving pie, easy pie recipe