PUMPKIN PECAN NO-BAKE CHEESECAKE PIE

Pumpkin Pecan No-Bake Cheesecake Pie image

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.

Provided by Melissa Goff

Categories Fruits and Vegetables Vegetables Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 432.4 calories, Carbohydrate 48.7 g, Cholesterol 31.8 mg, Fat 23.6 g, Fiber 2.9 g, Protein 8.5 g, SaturatedFat 9.4 g, Sodium 469.9 mg, Sugar 33.2 g