Pumpkin Pecan No-Bake Cheesecake Pie4 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 432 cal
- 23.6 g
- 48.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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! :)"
"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."
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