- 2 (8 ounce) packages reduced-fat cream cheese, softened
- 3/4 cup white sugar
- 1 (15 ounce) can pure pumpkin (such as Libby's®)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans, divided
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup whipped topping, or to taste (optional)
- 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.
05/19/2018
recipepes.com
Pumpkin Pecan No-Bake Cheesecake Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
