ISO Pumpkin Silk Pie Recipe...

[buffygirl]

I was at the Houston Ballet Nutcracker Market last weekend and we sampled the most delicious Pumpkin Silk Pie made by Neiman Marcus. Does anyone have a recipe for Pumpkin Silk Pie?

I've checked Epicurious and allrecipes to know avail...

TIA
Kim

[Kayaksoup]

What was it like texture-wise?
I found this one that uses Quaker brand oats:rolleyes:

Pumpkin Silk Pie
Makes 10 servings

Ingredients
Crust
1 cup QUAKER® Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
1/2 cup (1 stick) margarine or butter, melted
1/4 cup firmly packed brown sugar
Filling
2 packages (8 ounces each) cream cheese, softened*
1 can (16 ounces) pumpkin
1-1/2 cups powdered sugar
2 teaspoons vanilla
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups thawed nondairy whipped topping
1/4 cup coarsely chopped pecans (optional)

*To soften cream cheese, place in large microwavable bowl. Microwave on HIGH 30 seconds or until softened.




Heat oven to 375°F. Lightly grease 9-inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12 to 15 minutes or until golden brown. Cool completely.

For filling, in large mixing bowl, combine all ingredients, except whipped topping and pecans. Beat on medium speed of electric mixer until smooth, about 1 to 2 minutes. By hand, gently fold in whipped topping. Spread filling into prepared crust. Chill at least 3 hours or overnight. Top with pecans, if desired.


Cook's Tip Light cream cheese may be substituted for regular, and fat-free whipped topping maybe substituted for regular

[buffygirl]

Thanks so much for your reply, this is the only one I could find too. It was a super creamy texture and I just can't imagine that it has oats in it. I'm still debating on whether I should just try it or go with "Paradise Pumpkin Pie" which is sort of a pumpkin pie/cheesecake combo.

Kim

[Kayaksoup]

What about taking a French Silk Pie recipe and renovating it?

Here is a peanut butter silk pie that could be used as an inspiration....
Peanut Butter Silk Pie

Click on Pie for Large Photo
graham cracker crust for 9-inch pie*
Fudge Layer
1 cup granulated sugar
2 ounces bittersweet chocolate
1/3 cup evaporated milk
1 tablespoon corn syrup
1 heaping tablespoon peanut butter
Filling
8 ounces cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla
1/2 cup milk
2 cups whipped topping
*Purchase a large graham cracker crust or make your own:
Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375° for about 7 minutes before filling.
In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.

In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.