Pumpkin Pecan No-bake Cheesecake Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I was trying to make a Pumpkin cheese ball, when I fail, and worked right into a pie filling. The flavors bring an amazing combination of 2 classic desserts Pumpkin Pie and Cheesecake together in the quick and easy dessert. Read more . The is an excellent addition to the holidays. Ingredients:
2 (8oz) pkg cream chesse, softened |
3/4 cup sugar |
1 (15oz) can libby's pure 100% pumpkin puree |
1 tsp ground cinnamon |
1/2 tsp ground nutmeg |
1/4 tsp ground clove |
1/2 tsp ground ginger |
1/2 tsp vanilla extract |
3/4 cup chopped pecans, divided |
1 8 graham cracker pie crust |
whipped topping (optional) |
Directions:
1. In a large mixing bowl cream, cream cheese & sugar together, mixing thoroughly until smooth.
2. Add pumpkin, cinnamon, nutmeg, clove, ginger and vanilla. Mixing and scrapping the sides of the bowl thoroughly until all is combined and smooth.
3. Pour 1/2 of pumpkin mixture into pie crust, top with 1/2 cup of pecans, sprinkling evenly. Take 2nd 1/2 of pumpkin mixture and spread over pecans. Sprinkle remaining pecans on top of mixture.
4. Cover with lid and refridgerate for 4 hours. Top each slice with whipped cream as a garnish.
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