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Pumpkin Silk Pie Recipe

Easy Homemade Pumpkin Silk Pie Recipe

Pumpkin Silk Pie is a no-bake dessert made with pure pumpkinpuree, cream cheese, and whipped cream, resulting in a light and silky texture.Unlike traditional pumpkin pie, this version is chilled rather than baked,giving it a refreshing and airy feel. The addition of spices like cinnamon,nutmeg, and ginger adds warmth and depth to the pie, enhancing its flavorprofile. The combination of creamy pumpkin and whipped cream makes it a perfectdessert for autumn celebrations.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 prepared 9-inch pie crust (store-bought or homemade)
  • 1 package (8 oz) cream cheese, softened
  • 1 can (15 oz) pure pumpkin (not pumpkin pie filling)
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon gelatin (to help the filling set)
  • 1/4 cup water

Equipment

  • 9-inch Pie Pan
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups & Spoons
  • Whisk
  • Spoon or Spatula
  • Plastic Wrap
  • Refrigerator

Method
 

  1. Prepare the Gelatin: In a small bowl, mix the gelatin with 1/4 cup of cold water. Let it sit for about 5 minutes to soften. Then, microwave it for 20-30 seconds, just until it dissolves, and set it aside.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C). If you’re using a store-bought pie crust, you may need to bake it for about 8-10 minutes to make it golden brown and crisp. Let it cool completely before filling.
  3. Make the Pumpkin Filling: In a large mixing bowl, combine the softened cream cheese, pumpkin, cinnamon, nutmeg, ginger, and salt. Use an electric mixer to beat the mixture until smooth and creamy.
  4. Whip the Cream: In a separate bowl, beat the heavy cream and powdered sugar together with a whisk or electric mixer until stiff peaks form. You want the cream to hold its shape but not be over-whipped.
  5. Add the Gelatin: Stir the dissolved gelatin into the pumpkin mixture until well combined.
  6. Fold in the Whipped Cream: Gently fold the whipped cream into the pumpkin mixture until it’s all blended together. Be careful not to deflate the whipped cream; you want to keep that airy texture.
  7. Assemble the Pie: Spoon the pumpkin-silk mixture into the cooled pie crust and smooth it out with a spatula.
  8. Chill: Cover the pie with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to let the filling set and the flavors meld together.
  9. Serve: After chilling, remove the pie from the fridge, slice, and serve with whipped cream or a dusting of cinnamon on top!

Notes

Don’t skip the chilling step! It’s crucial for the filling to set properly. The gelatin helps to give the pie its signature silkiness, but it needs time in the fridge to do its job. Patience is key, but the reward is well worth it.