Pumpkin Pecan No-Bake Cheesecake Pie
Description
Pumpkin pecan pie and cheesecake combine into a no-bake pie for a new dessert for the holiday table.
Ingredients
•
2 (8 ounce) packages reduced-fat cream cheese, softened
•
3/4 cup white sugar
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1 (15 ounce) can pure pumpkin (such as Libby's®)
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
•
1/4 teaspoon ground cloves
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1/2 teaspoon vanilla extract
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1/2 cup chopped pecans, divided
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1 (9 inch) prepared graham cracker crust
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1/2 cup whipped topping, or to taste
Directions
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.