Name: Pumpkin Pecan No-Bake Cheesecake Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Reduced-fat cream cheese, softened - 2 (8 ounce) packages; White sugar - ¾ cup; Pure pumpkin (such as Libby's®) - 1 (15 ounce) can; Ground cinnamon - 1 teaspoon; Ground nutmeg - ½ teaspoon; Ground ginger - ½ teaspoon; Ground cloves - ¼ teaspoon; Vanilla extract - ½ teaspoon; Chopped pecans, divided - ½ cup; Prepared graham cracker crust - 1 (9 inch); Whipped topping, or to taste (Optional) - ½ cup

Ingredients for - Pumpkin Pecan No-Bake Cheesecake Pie

1. Reduced-fat cream cheese, softened 2 (8 ounce) packages

2. White sugar ¾ cup

3. Pure pumpkin (such as Libby's®) 1 (15 ounce) can

4. Ground cinnamon 1 teaspoon

5. Ground nutmeg ½ teaspoon

6. Ground ginger ½ teaspoon

7. Ground cloves ¼ teaspoon

8. Vanilla extract ½ teaspoon

9. Chopped pecans, divided ½ cup

10. Prepared graham cracker crust 1 (9 inch)

11. Whipped topping, or to taste (Optional) ½ cup

How to cook deliciously - Pumpkin Pecan No-Bake Cheesecake Pie

1 . Stage

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 . Stage

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 . Stage

Refrigerate until set, 4 hours.

4 . Stage

Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.