This year has been a tough one, as I finish up my masters, work, and still find time to spend with my kids. With everything that’s going on, I just haven’t had the time to bake like I’m used to. In spite of all that, I’m trying to find ways to enjoy treats in my favorite fall flavors before it’s too late, which brings me to this pumpkin silk pie.
This is inspired by French silk pies, which have to be the smoothest, most decadent chocolate pie around. I love the texture and the richness of a French silk. That seemed like the perfect concept on which to build a no-bake Thanksgiving pie. The smooth texture and deep flavor of a silk pie is what I tried to capture in this, so prepare yourself for decadent pumpkin flavor.
French silk pies use a standard pie crust, but I am an absolute sucker for a graham cracker crust, and I wanted the entire recipe to be no-bake. I used honey graham crackers for the crust (which is maybe my favorite part), but cinnamon graham crackers or even gingersnaps would be delicious as well!
A few tips and tricks before you hop into the recipe: First, make absolutely, positively sure that your cream cheese is room temperature before you try this. If it’s still cold, you’ll get cream cheese lumps that are nearly impossible to get rid of, which will ruin the silkiness of the pie. If you do forget, you can microwave your pumpkin/cream cheese mixture in 15 second bursts to try to melt the cream cheese down. This is tricky to get right, so making sure the cream cheese is at room temperature is your best bet.
This pie can be frozen after it sets, just wrap it with Saran wrap and place it in the freezer. When you’re ready to thaw, it takes a good 4 hours or so in the fridge, so make sure you remove it well in advance.
Hi! I’m Diane, mom of two and wife to a pretty great guy. I love to cook and craft. I’m so excited to share my projects with you!
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3 Comments
Homan at Home
[…] that pumpkin silk pie from last week? This pumpkin pie mousse is extremely similar, but with even less […]
Heather
I can’t wait to try this!! I’m going to adapt the recipe to be keto friendly — I think I can make it work. Thanks for the inspiration!!
Diane Homan
Hope it works out for you!