Recipe by 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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2 (8 ounce) packages
reduced-fat cream cheese, softened
1 (15 ounce) can
pure pumpkin (such as Libby's®)
chopped pecans, divided
1 (9 inch)
prepared graham cracker crust
whipped topping, or to taste
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! :)
Followed instructions, it never got the consistency , it's runny. Keep searching for no egg pie.
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.
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.
Even though, this recipe was intended for a cheeseball, it is my kids favorite creamy non baked dessert. With just enough crunch and creaminess it's a light dessert for after dinner.
Made this pie for Thanksgiving this year! It was a HIT! So delicious... I caramelized a bunch of pecans and topped the pie with them once they were cooled. That was a lovely addition to this fantastically easy pie!
I just made this with my three years old daughter and seven years old sister in law and it came out perfect. The texture and taste were amazing. This is by far one of my favorite pumpkin pie recipes. Also, instead of using one 9 in pie, I used 12 mini pie crusts; kid friendly!
This recipe was amazing! I made my own crust which really makes a big difference and a more homemade taste!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pecan No-Bake Cheesecake Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 213
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