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    Home » Dessert » Pumpkin » Pumpkin Silk Pie Recipe

    Pumpkin Silk Pie Recipe

    Published: Dec 6, 2013 · Modified: Nov 1, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO 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.

    Pumpkin Silk Pie on a serving plate.

    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

    Crushed gingersnaps in a pan.

    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.

    Orange batter in a mixer bowl.

    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 cream cheese pie filling on a gingersnap crust in a springform pan.

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

    Pumpkin Silk Pie on a table.

    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.

    Pumpkin silk pie with a piece removed from it.

    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!

    A piece of pumpkin silk pie on a plate.

    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.
    A pumpkin silk pie with a piece removed.

    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.
    4.40 from 81 votes
    ↑ Click stars to rate!
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    Prep Time: 30 minutes minutes
    Chilling Time: 2 hours hours
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 16
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    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
    • â…› 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

    More Pumpkin

    • A slice of pumpkin pie with condensed milk on a white plate.
      Pumpkin Pie With Condensed Milk
    • A pumpkin mug cake with whipped cream on top.
      Pumpkin Mug Cake
    • Pumpkin Biscotti.
      Pumpkin Biscotti
    • Pumpkin chocolate chip muffins.
      Pumpkin Muffins

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. Ashley says

      November 22, 2023 at 7:02 pm

      5 stars
      I just made this for Thanksgiving tomorrow. I used a store bought graham cracker crust but made my own whipped cream instead of cool whip. I also added just a little more pie spice. I tried the filling and it’s delish. Fingers crossed that my in-laws like it.

      Reply
    2. Debbie says

      November 22, 2023 at 2:38 pm

      5 stars
      I love this pie! We’ve had it for several years on Thanksgiving. Even people who aren’t crazy about a strong pumpkin taste love it. I was wondering if it would travel okay in the car for about 45 minutes if I took off the sides of the springform pan. Would it just collapse? Thank you for a great recipe!

      Reply
      • Tonia Larson says

        November 22, 2023 at 2:49 pm

        Hi Debbie,
        Thank you so much! I’m delighted to hear that! The filling is pretty sturdy. I’ve used it as a filling for a three layer cake and it transported well. But just to be safe you could put the pie in the freezer for an hour or so before you leave to make sure it is very chilled. Or just wait to remove the sides until you arrive.
        Happy Thanksgiving,
        ~Tonia

        Reply
    3. Barry says

      January 15, 2022 at 12:48 pm

      Just made this pie. Love the idea of a pumpkin silk pie. I will tweak some things for my own taste. Curious as to what the purpose of the cream cheese is? Is it just for flavor?

      Reply
      • Tonia says

        January 15, 2022 at 2:48 pm

        Hi Barry,
        The cream cheese stabilizes the pie so that it will hold its shape. But it also adds to the creaminess and adds flavor as you mentioned.
        I hope you enjoy it!
        ~Tonia

        Reply
        • Barry says

          January 21, 2022 at 12:01 pm

          Tonia,
          Just wondering if I could substitute a butter & sugar combination in place of the cream cheese?

          Reply
          • Tonia says

            January 21, 2022 at 6:41 pm

            I’ve never tried that so I’m not sure how it would turn out.

            Reply
            • Barry says

              January 22, 2022 at 6:45 am

              Okay, Thank you.

              Just not a fan of cream cheese, and since butter & sugar are used in a French Silk pie, I just thought I’de throw it out there. It took a long time to get a French Silk pie to turn out the way I wanted it. This will probably be the same. Trial, and error you know.

    4. Allie Spurlock says

      November 9, 2019 at 12:22 pm

      5 stars
      Hey:), I love this recipe and have made it for our family thanksgiving for several years. This year I have two small children and I was wondering if I could make it the night before and leave it in the Refrigerate overnight?

      Reply
      • Tonia says

        November 11, 2019 at 11:07 am

        Hi Allie,
        Yes, that would definitely work!
        Enjoy!
        ~Tonia

        Reply
    5. Kaitlyn says

      November 18, 2018 at 8:33 am

      5 stars
      Has anyone ever made this sugar free

      Reply
    6. Sarah Phillips says

      December 3, 2016 at 10:18 pm

      Do you think I could substitute eggnog in this recipe for the pumpkin and it still work? I LOVE this pie and I want to kind of “Christmas” it up a bit, but I don’t know if the consistency would stay the same if I use 1 Cup of eggnog in place of the 1 Cup of pumpkin…

      I also was thinking of using a cinnamon graham cracker crust instead of the gingersnap crust and in place of the pumpkin spice, using some cinnamon and nutmeg.

      Please let me know what you think, or if you have any other suggestions to make this recipe more “Christmas”–y! 🙂

      Reply
      • Tonia says

        December 4, 2016 at 10:05 pm

        I think my No Bake Eggnog Cheesecake would be more in line with what you are looking for: http://www.thegunnysack.com/no-bake-eggnog-cheesecake/ Best of luck! ~Tonia

        Reply
    7. Jessica Zittere says

      November 23, 2016 at 2:11 pm

      The leadup text says to use a large tub of Cool Whip (which is 12 oz / 4.5 cups) but the final recipe specifies 16oz Cool Whip. Would you please specify the container & volume?

      Thanks

      Reply
      • Tonia says

        November 23, 2016 at 8:14 pm

        Hi Jessica,
        Our grocery stores only have two Cool Whip container sizes. One is 8 oz and one is 16 oz. I used the large container which is 16 oz. Best of luck!
        ~Tonia

        Reply
    8. Wendy k says

      November 18, 2016 at 2:29 pm

      5 stars
      I made this yesterday, as directed. It’s definitely better the second day. I think it’s good enough to take to thanksgiving dinner because it’s not a boring, heavy plain pumpkin pie BUT I think there’s a wee bit too much whip in the filling and it waters down the taste of the pumpkin. So if people are expecting a WOW pumpkin flavor, it’s not there unless you cut out some of the whip- which I will the next time.

      Reply
    9. Malia says

      October 28, 2016 at 7:14 pm

      Hi. This silk pie looks amazing and I would love to make it for our tropical Turkey Day. What can I use as a substitute for Cool Whip, since I can’t get that outside the U.S.? Thanks.

      Reply
      • Tonia says

        November 1, 2016 at 12:25 pm

        Hello Malia,
        You can substitute equal amounts of whipped cream. Happy Tropical Turkey Day!
        ~Tonia

        Reply
    10. Kelly Murray says

      October 7, 2016 at 6:04 pm

      What size springform pan did you use? Thanks!

      Reply
      • Tonia says

        October 8, 2016 at 1:33 pm

        Hi Kelly,
        I used a 9-inch springform pan. Enjoy!
        ~Tonia

        Reply
      • Tonia says

        November 1, 2016 at 12:18 pm

        To make two cups of whipped cream, use one cup of heavy cream, two tablespoons of sugar, and one teaspoon of vanilla bean paste. Enjoy! ~Tonia

        Reply
    11. Tonia says

      October 2, 2016 at 10:22 pm

      Hi Michael! I’m sorry that the recipe isn’t visible to you. Here is a link directly to the recipe: http://www.thegunnysack.com/easyrecipe-print/5372-0/

      Reply
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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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