READY IN 4+ hrs

Pumpkin Pecan No-Bake Cheesecake Pie

Read Reviews (4)

"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." — 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.

Kitchen-Friendly View

PREP 20 mins
READY IN 4 hrs 20 mins

Reviews More Reviews

Dec 08, 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! :)

—Christina

See full review »

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 make it easier for the kids to eat.

—SSwisher

See full review »

4 Ratings

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.

—KKH3

See full review »

Dec 02, 2012

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.

—mis7up

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pumpkin Pecan Pie III

Pecan Pumpkin Pie I

Pumpkin Pecan Pie I

Frozen No-Bake Pumpkin Pie

Pecan Pumpkin Pie II

Pumpkin Cheesecake Pie

Pumpkin Pecan Pie II

Pumpkin Pecan Cheesecake

Double Layer Pumpkin Pie

2-Layer Rum Pecan Pie with Cheesecake

Nutrition

Calories
432 kcal
22%

Carbohydrates
48.7 g
16%

Cholesterol
32 mg
11%

Fat
23.6 g
36%

Fiber
2.9 g
12%

Protein
8.5 g
17%

Sodium
470 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Pecan No-Bake Cheesecake Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 432
Calories from Fat: 213

% Daily Value *
Total Fat 23.6g 36 %
Saturated Fat 9.4g 47 %
Cholesterol 32mg 11 %
Sodium 470mg 19 %
Potassium 264mg 7 %
Total Carbohydrates 48.7g 16 %
Dietary Fiber 2.9g 12 %
Protein 8.5g 17 %
Sugars 33.2g
Vitamin A 179 %
Vitamin C 4 %
Calcium 12 %
Iron 26 %
** Thiamin 9 %
Niacin 12 %
Vitamin B6 6 %
Magnesium 11 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.