No-Bake Pumpkin Silk Pie Recipe | Light, Creamy & Easy Dessert
Make this dreamy no-bake Pumpkin Silk Pie with cream cheese, Cool Whip, and gingersnap crust. Light, creamy, and perfect for Thanksgiving or fall gatherings.
Ingredients
Cookie Crust
- 32 gingersnaps (about 1½ cups crushed)
- ¼ cup butter, melted
- ¼ cup granulated sugar
Pumpkin Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 tsp vanilla extract
- ½ tsp pumpkin pie spice
- 16 oz container of Cool Whip, thawed (or 6½ cups whipped topping)
Garnish
- 2 cups Cool Whip or homemade whipped cream
- ⅛ tsp pumpkin pie spice for dusting
Instructions
Make the Crust:
- Finely crush the gingersnaps in a food processor (or in a zip bag with a rolling pin). Stir in the melted butter and sugar until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Pro tip: Use the bottom of a glass to get an even, tight crust.
- Place the crust in the freezer while you prepare the filling.
Prepare the Filling:
- Beat the softened cream cheese with a stand mixer or hand mixer until light and fluffy. Add powdered sugar, pumpkin puree, vanilla, and pumpkin pie spice. Beat again until smooth and creamy.
Fold in Whipped Topping:
- Gently fold in the Cool Whip (or whipped cream) until fully combined. The key word here is gently—you want to keep that silky, airy texture.
Assemble the Pie:
- Remove the crust from the freezer and spread the pumpkin filling evenly on top. Smooth the surface with a spatula.
Chill & Set:
- Refrigerate for at least 2 hours, or overnight if possible. The longer it chills, the cleaner the slices will be.
Decorate & Serve:
- Once firm, remove the springform sides and top the pie with swirls of Cool Whip or whipped cream. Dust lightly with pumpkin pie spice for that perfect fall finish.