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.
Brittany says
I’m looking forward too try this recipe, it looks so good! Just wondering though if I’m supposed to use 1 cup fresh pumpkin or 1 cup pumpkin pie filling?
If it’s fresh pumpkin, am I to puree it first?
Tonia says
I used pumpkin puree from a can (not pumpkin pie filling). I’ve updated the post to help others who might be wondering. Best of luck! ~Tonia
Deana says
Could this recipe be made in a 10×13 or 8 inch pan? Maybe easier to feed a group?
Tonia says
I think either one would work depending on how thick you want the pumpkin silk to be. Enjoy! ~Tonia
Carly says
I made this last night and let it sit overnight but our event was canceled, so is it ok to let sit till tomorrow? How long is the pie good for?
Tonia says
Hi Carly,
If you keep it in the fridge, it should still be good tomorrow. Happy Thanksgiving!
~Tonia
Erin says
Could I use a graham cracker crust instead? and if so, would I bake it the same way?
Tonia says
Hi Erin,
Yes, you can use graham crackers instead and yes you would bake it them same way. Happy Thanksgiving!
~Tonia
LevitaU says
16oz of cool whip in with the filling or 16 oz total with the filling and topping?
Tonia says
Fold the 16 oz of Cool Whip (the large sized container) into the filling. If you want the Cool Whip piped topping, use the 8 oz Cool Whip container.
Courtney says
I made this pie for a pre-Thanksgiving dinner this weekend and it was delicious! I really like that you get the pumpkin flavor without it being too overwhelming and the dessert still feels pretty light. I did end up freezing mine for a few hours before serving though, I didn’t think it seemed set up enough in just the fridge, the consistency of it frozen is amazing though!
Donna G. says
Can the pumpkin silk pie be made in a regular pie crust after baking the crust?
Tonia says
Yes, that would work. Enjoy! ~Tonia
Diane says
Wow! This pumpkin silk pie looks so yummy! Could you possibly tell me what size springform pan you used to make this? I can’t wait to try it! Thank you!
Tonia says
Thanks Diane! It is 9 inches.
Diane says
Thanks for your quick reply! I’m on my way to purchase the ingredients!
Amanda says
LOVELY!!! So beautiful!
Tonia says
Thank you Amanda!
Kristen Duke says
First this sounds absolutely delicious and second it is a beautiful pie!! Definitely will be trying this out instead of the usual pumpkin pie!
Jackie says
I just saw the pumpkin silk pie recipe on Pinterest, so I am late, but am I right to
assume the package of cream cheese is the 8 oz. size, not the 3-oz. size?
Tonia says
Yes, it is the 8 oz size! I will update the recipe! Thanks Jackie!
Cort says
Could i use real whip cream for the pie?
Tonia says
Hi Cort,
I think that you would. I haven’t tried it yet but Christina told me that she made my Caramel Apple Mousse Cake using real whipped cream and it worked great. The filling is very similar to this one. http://www.thegunnysack.com/2013/10/caramel-apple-mousse-cake.html Happy Baking!
~Tonia
Jenna S says
This pie looks AMAZING!!! Wish it were lunch time already! lol
Whitney Pulliam says
Can’t wait to try this recipe!!
Joan B. says
Your recipes look so delicious!
Dawn says
Looks delish! I wonder if you could use graham crackers instead of ginger snaps? Might try that.
Joann says
Hi Tonia, I was just looking at the Pumpkin Silk Pie and it has 1/4 sugar, is that a 1/4 cup, tsp. or Tbsp. or what. Thanks so much can’t wait to make this for Christmas, it looks Delicious. 🙂 Thanks again. Joann
Tonia says
Sorry about that Joann! Yes, it is 1/4 cup of sugar. I will update the recipe!
annemarie says
This looks delicious.can’t wait to try it!
Anna Bennett says
Tonia,
I don’t think that I have ever met any one who doesn’t like Pumpkin. Every body that I know loves all the different ways to use Pumpkin pie Filling.
Thank you so very much. You are so Awesome.
Annie says
Great. Well, now I’m drooling. 😉