Pumpkin Pecan No-Bake Cheesecake Pie

4 Reviews

Prep: 20 min
Ready In: 4 hr 20 min

“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.” - by mis7up

Directions

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.
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.
Refrigerate until set, 4 hours.
Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.

Nutrition

Amount Per Serving (8 total)

Calories
432 cal
22%

Fat
23.6 g
36%

Carbs
48.7 g
16%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Christina

Dec. 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 m..." See moree 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! :)"

SSwisher

Feb. 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 ..." See moremake it easier for the kids to eat."

KKH3

Jan. 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...." See more"

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