No-Bake Pumpkin Silk Pie
A smooth and decadent no-bake pumpkin pie with a buttery graham cracker crust.
Servings: 8
Ingredients
- 12 sheets graham crackers
- ⅓ cup granulated sugar
- 1/3-1/2 cup melted butter
- 15 oz can pumpkin
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- 2 tsp vanilla
- 1 tsp pumpkin pie spice
- 8 oz Cool Whip defrosted
Instructions
- 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.
Notes
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.