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
- 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.
amy pugmire says
i would bake asparagus.
Denise says
I want the mats to make macarons and amarettos
Sara M says
I think the first thing I would want to bake would be some Christmas cookies.
Rebecca D says
I think I would like to try and make biscuits if I win.
adriana says
how do you clean the silpat? easy clean up?
Tonia says
Yes it is very easy to clean. Here are the instructions:
• Wipe the Silpat® with a damp, soft sponge, then rinse with clean water.
• Shake to remove excess water and dry in open air.
• A weak solution of detergent or soap may be used if needed.
• Note: the oily feeling after washing is normal, as is discoloration. Strong flavored foods may leave a trace of their scent on the Silpat®.
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!
Linda K. says
I’d bake some cookies.
HeatherK says
That pumpkin pie looks awesome! Thanks for another great recipe. I need to try that Roul’Pat.
Glenda says
Oh, my word! That looks amazing, Tonia! Can’t wait to try it!
Nancy P.@thebittersideofsweet says
This cake looks absolutely divine! First think I would make is cookies!
Trisha M says
I would use it for making pie crust!
Amanda Buccieri says
Christmas tray cookies!
Alyssa says
Silpats would be great for gingerbread men!
Daniela says
cookies!
Anna Bennett says
Thank you Tonia for getting your give away up & running.
Anna Bennett says
Tonia,
It looks like your Give away is hiding… 🙂
Tonia says
Thanks for the heads up! It should be working now!
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.
Tonia says
Thanks Anna! I hope you have a wonderful weekend with your family!
Annie says
Great. Well, now I’m drooling. 😉
Erin @ The Spiffy Cookie says
What a great variation to a traditional pumpkin pie