Pumpkin Pecan No-Bake Cheesecake Pie

Pumpkin Pecan No-Bake Cheesecake Pie

8
mis7up 698

"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."

Ingredients

4 h 20 m {{adjustedServings}} servings 432 cals
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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

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Directions

  • Prep

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  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

8
  1. 8 Ratings

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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 remi...

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.

Followed instructions, it never got the consistency , it's runny. Keep searching for no egg pie.