Pumpkin Pecan No-Bake Cheesecake Pie

Pumpkin Pecan No-Bake Cheesecake Pie

8
mis7up 728

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 20 m servings 432 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Refrigerate until set, 4 hours.
  4. Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.

Reviews

8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 remi...

Most helpful critical review

Followed instructions, it never got the consistency , it's runny. Keep searching for no egg pie.

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 remi...

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.

Followed instructions, it never got the consistency , it's runny. Keep searching for no egg pie.

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 th...

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 fan...

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 rec...

This recipe was amazing! I made my own crust which really makes a big difference and a more homemade taste!