No-Bake Pumpkin Silk Pie
A smooth and decadent no-bake pumpkin pie with a buttery graham cracker crust.
pumpkin pie spice
Crush graham crackers into very fine crumbs.
Add granulated sugar to graham cracker crumbs.
Add melted butter. Start by adding 1/3 a cup. If the mixture is not sticking together, add more melted butter tablespoon by tablespoon until it begins to stick.
Press into a pie pan to form crust.
In a mixing bowl, whip the cream cheese and pumpkin together.
Add sugar, vanilla, and pumpkin pie spice.
Fold in Cool Whip until well combined.
Pour pumpkin mixture into crust.
Refrigerate for 2-3 hours or until set.
Depending on the size and depth of your pie pan, you may have some filling left over. I keep mine in the freezer, and defrost it to use in pumpkin trifle or to eat like mousse for a quick treat.