Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Pecan No-Bake Cheesecake Pie

Rated as 4.56 out of 5 Stars
1k

"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."
Added to shopping list. Go to shopping list.

Ingredients

4 h 20 m servings 432
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 432 calories; 23.6 48.7 8.5 32 470 Full nutrition

Explore more

Reviews

Read all reviews 15
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 remi...

Most helpful critical review

Followed instructions, it never got the consistency , it's runny. Keep searching for no egg pie.

Most helpful
Most positive
Least positive
Newest

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 remi...

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.

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 th...

Followed instructions, it never got the consistency , it's runny. Keep searching for no egg pie.

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.

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...

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! ...

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 fan...

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 rec...