Print: Pumpkin Pecan No-Bake Cheesecake Pie

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.

Prep

21 min

Cook

41 min

Servings

Difficulty

Medium

Ingredients

2 , 8 ounce
0.75 cups white sugar
1 , 15 ounce
1 teaspoon ground cinnamon
0.5 teaspoons ground nutmeg
0.5 teaspoons ground ginger
0.25 teaspoons ground cloves
0.5 teaspoons vanilla extract
0.5 cups chopped pecans , divided
1 , 9 inch
0.5 cups whipped topping , Optional

Instructions

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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/pumpkin-pecan-no-bake-cheesecake-pie