This no-bake Pumpkin Silk Pie is light and airy! Make this pumpkin cream pie recipe with pumpkin, cream cheese, cool whip, and gingersnaps.
This Pumpkin Silk Pie is a delicious holiday dessert recipe that is easy to make. Pumpkin dessert recipes are perfect for holiday parties, and this pie is a fun alternative to the traditional pumpkin pie.
What You’ll Find In This Post
How To Make Pumpkin Silk Pie
Start by making the cookie crust. Finely crush 32 ginger snaps in a food processor. You want to choose crispy gingersnaps for this crust. I used Nabisco brand gingersnap cookies.
Next, mix in melted butter and sugar and press the mixture into a 9-inch springform pan. Place the pan in the freeze so the crust can harden and set.
In the meantime, make the pumpkin silk pie filling. Beat softened cream cheese, using a stand mixer, until light and fluffy. Add the powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice; beat until smooth.
Fold in one large container of Cool Whip and spread the mixture into the springform pan.
Place the cream cheese pumpkin pie in the fridge for a couple of hours or overnight to allow it to set up. Remove the springform pan sides and top with cool whip or whipped cream. I put it in a pastry bag and piped it onto the cake. Sprinkle it with pumpkin pie spice.
Tonia’s Notes
My love of smooth, rich, cream pies like French silk pie and Oreo peanut butter pie inspired me to make this no-bake cream cheese pumpkin pie! While a classic pumpkin pie is always a part of our Thanksgiving dinner, now we also include a pumpkin silk pie as well!
Frequently Asked Questions
It is a light, airy pumpkin cream pie with a flavorful gingersnap crust. It is easy to prepare and is a great alternative to traditional pumpkin pie.
No, you do not have to use gingersnaps. Try graham crackers or Nilla Wafers or Biscoff cookies. Another option would be to use a classic pie crust and make it in a deep-dish pie pan.
Yes, you can substitute the Cool Whip with an equal amount of homemade whipped cream.
More Pumpkin Desserts
- A Pumpkin Mug Cake is ready in less than 60 seconds!
- Pumpkin Cheesecake Bars have layers of goodness.
- Homemade Pumpkin Muffins are the perfect treat!
- These Pumpkin Chocolate Chips Cookies are irresistible.
Pumpkin Silk Pie Recipe
Ingredients
Cookie Crust
- 32 gingersnaps
- ¼ cup butter melted
- ¼ cup granulated sugar
Pumpkin Cream Cheese Filling
- 8 oz cream cheese softened
- 2 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 16 oz container Cool Whip thawed
Garnish
- 2 cups Cool Whip or use whipped cream
- ⅛ teaspoon pumpkin pie spice
Instructions
- Finely crush 32 ginger snaps. Mix in the melted butter and granulated sugar. Press into a 9-inch springform pan. Place in the freezer to set.
- Beat softened cream cheese until light and fluffy.
- Add the powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice. Beat until smooth.
- Fold in a thawed 16-ounce container of cool whip.
- Remove the pan from the freezer and spread the filling out over the crust.
- Place in the fridge for a couple of hours or overnight to allow it to set up.
- Remove the springform pan sides and top with cool whip or whipped cream and sprinkle with pumpkin pie spice.
Barbara says
Delicious loved it!! Was a hit at Thanksgiving
Gale says
Made this for thanksgiving along with a baked pumpkin pie. I had the same experience as Colleen. When the pie was cut it fell apart. All of us thought it could have been a little sweeter. I’m glad I made another pie. Oh well…….
Colleen says
I made this for Thanksgiving and while my guests enjoyed it, the pumpkin puree flavor was lost in the 16 oz of Cool Whip. What’s more, the pie didn’t hold its shape when we sliced it despite being in the refrigerator for overnight & several hours the next day. I’ll make it again but next time I’ll use 8 oz of Cool Whip rather than 16 oz and I may even increase the pumpkin puree. The additional whipped cream layer seemed overkill so I omitted it on the initial attempt.
Meg Morenz says
We love this pie!! It’s become our family favorite!
Laura says
I love this pie! My family can’t have dairy so I sub in alternatives and it’s still fabulous (smart balance, vegan cream cheese, and coco whip)! This has been a Thanksgiving staple for the last 7 years. Thank you for such a great recipe!
Eleanor Diehl says
Can you use real whip cream instead of chemical whip ??
Tonia Larson says
Hello Eleanor,
Yes, you can use whipped cream. A 16 ounce container of Cool Whip has 6 1/2 cups in it.
Enjoy,
Tonia
Donna says
How many cups of crushed ginger snaps does 32 ginger snaps equal. I will be using homemade ginger snap cookies.
Tonia Larson says
Hi Donna,
You’ll need 1 1/2 cups of crushed ginger snaps.
Enjoy,
-Tonia