Recipe By Melissa Goff
Rating
Published Jun 19th
Pumpkin Pecan No-Bake Cheesecake Pie
Prep 20m Cook - Additional 4h Ready In 4h 20m
Servings 8 servings Calories 432.4

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.

Recipe Ingredients

  • 2 (8 ounce) packages reduced-fat cream cheese, softened
  • ¾ cup white sugar
  • 1 (15 ounce) can pure pumpkin (such as Libby's®)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon vanilla extract
  • ½ cup chopped pecans, divided
  • 1 (9 inch) prepared graham cracker crust
  • ½ cup whipped topping, or to taste

Cooking Directions

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

Nutrition Facts

  • Calories 432.4
  • Carbohydrate 48.7 g
  • Cholesterol 31.8 mg
  • Fat 23.6 g
  • Fiber 2.9 g
  • Protein 8.5 g
  • Saturated Fat 9.4 g
  • Sodium 469.9 mg
  • Sugar 33.2 g

Reviews

  1. 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. I have made this many times since my - Read more ...
  2. I made this recipe on the weekend and it got rave reviews! I did not have ginger and added a touch more of the other spices but the consistency was perfect! Over mixing is probably the culprit to anyone with a runny outcome (or perhaps not letting it set long enough in the fridge?) I - Read more ...
  3. This was mega delicious and easy to make. topped mine with homemade carmel sauce and extra pecans. I also used 2 8 inch graham cracker crusts and split the filling between the two. It is great! My daughter picked this for her 10th birthday. So simple and delicious!
  4. 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 fantastically easy pie!
  5. 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 recipes. Also instead of using one 9 in pie I used 12 mini pie crusts; kid friendly!
  6. Followed instructions it never got the consistency it's runny. Keep searching for no egg pie.
  7. 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.
  8. 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, - Read more ...
  9. 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.