Recipe: Ashtyn’s Pumpkin Cheese-Silk Pie

Over the holidays, I usually am in charge of desserts for the family. I normally make a cheesecake or a pie. It is usually something traditional and that I know the family will love. This year I wanted to do something a little bit different. By a twist of fate, I ended up creating my own spin on a pumpkin layered pie.

Last year, Dominick wanted French Silk Pie, so I thought we could do that with Pumpkin, making a pumpkin silk. Mom wanted pumpkin cheesecake. So, I did the only thing I could. I experimented.

The resulting pie had a bottom layer of pumpkin cheesecake, the middle was pumpkin silk, and the top was whipped cream. The pie was all held together in an Oreo crust. It was absolutely delicious. I wish I had taken a picture. Come to find out, everyone liked it so much by the time I was ready to take one, the whole pie was gone.

I have no doubt this is something we will be making again, so next time around I will make sure to take some pictures!

Here is the recipe for anyone that wants to try it out:

Ashtyn’s Pumpkin Cheese-Silk Pie

1 pkg. (8 oz) Philadelphia Cream Cheese, softened
1/2 – 1 cup Canned Pumpkin
1/2 cup sugar (more or less to taste)
1/4 cup Brown Sugar
1/2 tsp. Pumpkin Pie Spice
1 3/4 cups White Milk
1 tub (16 oz) Cool Whip Whipped Topping, thawed, divided
1 Graham Cracker or Oreo Pie Crust (6 oz)
1 pkg. Jell-O Pumpkin Spice Pudding

Begin by beating softened cream cheese, pumpkin, sugar, brown sugar, and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping.

Spoon cream cheese mixture into crust 1/3 way full and refrigerate for 2-3 hours.

Prepare Pumpkin Spice Pudding according to pudding pie directions on the box. Mix pudding with white milk and beat with whisk for two minutes or until thick.

Spoon the pudding mixture into pie crust on top of the cheesecake layer. Make sure to leave room for the final layer of whipped topping that will complete the pie. Refrigerate for 1-2 hours.

Spoon on the whipped topping until the pie is full. For a little extra flavor sprinkle cinnamon, nutmeg, or pumpkin pie spice onto whipped cream.

Refrigerate for at least two hours before serving.

Note: To lessen the calories you could substitute the whole milk with 1% (this is what I used, but either should work fine) and use Cool Whip Lite.

Technorati Tags: recipe, Ashtyn, pumpkin, cheesecake, silk pie, cheese-silk, food

Written by Ashtyn Evans - Visit Website
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Ashtyn lives in her home state of Michigan with her life partner, Dominick, her 14 year old son, and her baby, the Shih-Tzu, Oliver Twist. Ashtyn is in college, going for a degree in Criminal Justice. She eventually plans to intern with the FBI, if she can. Ashtyn is an experienced and talented chef. She also excels at writing and has worked as a professional writer for the past five years. Ashtyn enjoys spending time with her son and four year old nephew, watching movies, listening to music, and writing works of fiction.

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