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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.