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Pumpkin Pecan No-Bake Cheesecake Pie

Pumpkin Pecan No-Bake Cheesecake Pie

  • Prep

    20 m
  • Ready In

    4 h 20 m
mis7up

mis7up

Trying to come up with a pumpkin cheese ball, didn't work out into my favor but came out with a wonderful pie instead. With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust. Such a wonderful turn-out on a mistake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
  2. Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap.
  3. Refrigerate until set, 4 hours.
  4. Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.
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Reviews

Christina
10

Christina

12/8/2012

I had the privledge of trying this pie waaaay back in 2010, and have made it many times since...Here's what I had to say: This was wonderful! So simple to make and great flavor. It actually reminded me of a pumpkin mousse and that's a good thing! Thank You so much for sharing this recipe, mis7up, my family and I really, REALLY enjoyed it! :)

KKH3
5

KKH3

1/11/2013

This only took minutes to prepare. I used splenda instead of sugar. The only mistake I made was to use a pre-made crust. I should have made the crust myself because it was too thin.

SSwisher
4

SSwisher

2/16/2013

I forgot the vanilla extract and it was still super tasty. It was even better the next day. We will have again and again. Next time I was asked to make "bite sized" mini cheesecakes out of this to make it easier for the kids to eat.

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