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Delicious no-bake pumpkin silk pie served on a white plate with whipped cream.

No-Bake Pumpkin Silk Pie

This decadent No-Bake Pumpkin Silk Pie features a creamy, spiced pumpkin filling nestled in a crisp crust, perfect for a hassle-free holiday dessert. It's an easy yet impressive treat that requires no oven, making it ideal for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs
  • 6 tablespoons Melted unsalted butter
  • 2 tablespoons Granulated sugar
Filling
  • 8 ounces Cream cheese, softened
  • 15 ounces Canned pumpkin puree
  • 1 cup Powdered sugar
  • 2 teaspoons Pumpkin pie spice
  • 1 teaspoon Vanilla extract
  • 1/4 cup Cold milk
  • 8 ounces Frozen whipped topping, thawed

Equipment

  • Pie dish
  • Electric mixer
  • Mixing bowls
  • Spatula

Method
 

Crust Preparation
  1. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl; press mixture firmly into the bottom of a 9-inch pie dish and refrigerate while preparing the filling.
Filling Preparation
  1. In a large mixing bowl, beat softened cream cheese with an electric mixer until light and fluffy, ensuring no lumps remain.
  2. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese mixture, then beat until well combined and smooth.
  3. Gradually beat in the cold milk until just combined, then gently fold in the thawed whipped topping until the filling is evenly incorporated and airy.
Assembly and Chilling
  1. Pour the pumpkin filling into the prepared graham cracker crust, spreading it evenly with a spatula.
  2. Refrigerate the pie for at least 3-4 hours, or until thoroughly set, before slicing and serving.

Notes

For best results, ensure the pie chills completely before serving to allow the filling to set properly. You can garnish with whipped cream and a sprinkle of cinnamon or nutmeg for an extra touch.