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No-Bake Pumpkin Silk Pie

A smooth and decadent no-bake pumpkin pie with a buttery graham cracker crust.
Prep Time2 hrs 25 mins
Servings: 8


  • 12 sheets graham crackers
  • 1/3 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


  • 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.