Pumpkin Silk Pie Recipe (2024)

Published: · Modified: by Tonia Larson

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This no-bake Pumpkin Silk Pie is light and airy! Make this pumpkin cream pie recipe with pumpkin, cream cheese, cool whip, and gingersnaps.

Pumpkin Silk Pie Recipe (1)

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
  • Tonia’s Notes
  • Frequently Asked Questions
  • More Pumpkin Desserts

How To Make Pumpkin Silk Pie

Pumpkin Silk Pie Recipe (2)

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.

Pumpkin Silk Pie Recipe (3)

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.

Pumpkin Silk Pie Recipe (4)

Fold in one large container of Cool Whip and spread the mixture into the springformpan.

Pumpkin Silk Pie Recipe (5)

Place the cream cheese pumpkin pie in the fridge for a couple of hours or overnight to allow it to set up. Remove the springformpan 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.

Pumpkin Silk Pie Recipe (6)

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!

Pumpkin Silk Pie Recipe (7)

Frequently Asked Questions

What is pumpkin silk pie?

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.

Do I have to use gingersnaps for the crust?

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.

Can I make it with whipped cream?

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 (8)

Pumpkin Silk Pie Recipe

This no-bake Pumpkin Silk Pie is light and airy! Make this pumpkin cream pie recipe with pumpkin, cream cheese, cool whip, and gingersnaps.

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Prep Time: 30 minutes minutes

Chilling Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 16

Ingredients

Cookie Crust

  • 32 gingersnaps
  • ¼ cup butter melted
  • ¼ cup granulated sugar

Pumpkin Cream Cheese Filling

Garnish

  • 2 cups Cool Whip or use whipped cream
  • 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.

Notes

Storage

Cover and store in the fridge for 3-4 days or in the freezer for up to two months. Thaw in the fridge.

Nutrition

Serving: 1slice | Calories: 266kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 173mg | Potassium: 139mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2690IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

Course: Dessert

Cuisine: American

Author: Tonia Larson

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