Print

Print Recipe

A light and fluffy no-bake pumpkin cream pie featuring a spiced gingersnap crust and creamy filling made with pumpkin puree, cream cheese, and Cool Whip.

Ingredients

Scale
  • 32 gingersnap cookies
  • 1/4 cup melted butter
  • 1/4 cup granulated sugar
  • 8 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 16 oz container of Cool Whip (thawed)
  • 2 cups Cool Whip or whipped cream (for topping)
  • 1/8 tsp pumpkin pie spice (for sprinkling)

Instructions

  1. Soften 8 oz cream cheese to room temperature.
  2. Thaw a 16 oz container of Cool Whip.
  3. Crush 32 gingersnap cookies finely in a food processor.
  4. Combine crushed gingersnaps with 1/4 cup melted butter and 1/4 cup granulated sugar.
  5. Press the gingersnap mixture firmly and evenly into a 9-inch springform pan.
  6. Freeze the crust until firm.
  7. Beat the softened cream cheese until light and fluffy.
  8. Add 1 cup powdered sugar, 1 cup pumpkin puree, 2 tsp vanilla extract, and 1/2 tsp pumpkin pie spice to the cream cheese and beat until smooth.
  9. Gently fold in the thawed Cool Whip with a spatula, taking care not to deflate the mixture.
  10. Spread the filling over the chilled gingersnap crust in the springform pan.
  11. Refrigerate the pie for several hours or overnight to set.
  12. Remove the sides of the springform pan, top with additional Cool Whip or whipped cream, and sprinkle with 1/8 tsp pumpkin pie spice.

Notes

Use crispy gingersnaps for a smoother crust texture., Soften cream cheese fully before beating to keep filling lump-free., Fold in Cool Whip gently to maintain airy texture., Freeze crust before adding filling to keep it crunchy., Refrigerate pie for several hours or overnight for best slicing and texture., Warm and clean knife between slices to cut neat pieces., Cool Whip can be substituted with stabilized homemade whipped cream., Variations include swapping crust cookies (graham crackers, Biscoff, Nilla Wafers), spicing up filling with cinnamon or nutmeg, adding bourbon or rum for flavor, or topping with toasted nuts., Pie can be refrigerated for 3-4 days or frozen up to 2 months; garnish fresh after thawing for best results.

Nutrition

Find it online: https://mamapantry.com/pumpkin-silk-pie-recipe/