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Pumpkin Silk Pie

Pumpkin silk pie has a crisp graham cracker crust and a smooth, airy pumpkin cream cheese filling. The no-bake filling is folded with whipped cream and chilled until set.
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Prep Time 25 minutes
Cook Time 10 minutes
Cooling, blooming, and chilling 6 hours 35 minutes
Total Time 7 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1.5 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Make the filling
  • 1.5 tsp unflavored gelatin
  • 2 tbsp water cold
  • 1 block (8 oz) cream cheese softened
  • 0.75 cup brown sugar light, packed
  • 1 cup pumpkin puree at room temperature
  • 1 tsp pumpkin pie spice
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 1 cup heavy cream chilled

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Lightly grease a 9-inch pie plate.
  3. Mix the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
  4. Press the mixture firmly over the bottom and up the sides of the pie plate.
  5. Bake for 8 to 10 minutes, until fragrant and set.
  6. Cool completely, about 30 minutes.
Make the filling
  1. Sprinkle the gelatin over the cold water in a small microwave-safe bowl.
  2. Let stand for 5 minutes to bloom.
  3. Beat the cream cheese and brown sugar in a large bowl until smooth.
  4. Mix in the pumpkin puree, pumpkin pie spice, salt, and vanilla.
  5. Microwave the bloomed gelatin for 5 to 10 seconds, just until liquid, and stir.
  6. Whisk 2 tablespoons of the pumpkin mixture into the gelatin.
  7. Beat the gelatin mixture back into the remaining pumpkin mixture until smooth.
  8. In a separate bowl, whip the heavy cream to medium-stiff peaks.
  9. Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
Assemble and chill
  1. Spoon the filling into the cooled crust.
  2. Smooth the top.
  3. Cover and refrigerate for at least 6 hours, until set.

Notes

For the smoothest filling, make sure the gelatin is liquid before whisking in the pumpkin mixture. Refrigerate covered for up to 3 days; freezing is suitable. Use gluten-free graham cracker crumbs for a gluten-free variation.