"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
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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! :)
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.
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.
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.
* 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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