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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

432.4 calories; 8.5 g protein; 48.7 g carbohydrates; 31.8 mg cholesterol; 469.9 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2012
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 reminded me of a pumpkin mousse and that's a good thing! Thank You so much for sharing this recipe mis7up my family and I really REALLY enjoyed it!:) Read More
(13)

Most helpful critical review

Rating: 1 stars
10/14/2013
Followed instructions it never got the consistency it's runny. Keep searching for no egg pie. Read More
(4)
16 Ratings
  • 5 star values: 14
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/08/2012
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 reminded me of a pumpkin mousse and that's a good thing! Thank You so much for sharing this recipe mis7up my family and I really REALLY enjoyed it!:) Read More
(13)
Rating: 5 stars
12/08/2012
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 reminded me of a pumpkin mousse and that's a good thing! Thank You so much for sharing this recipe mis7up my family and I really REALLY enjoyed it!:) Read More
(13)
Rating: 5 stars
01/11/2013
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. Read More
(7)
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Rating: 5 stars
09/07/2017
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 this to make it easier for the kids to eat. I have made this many times since my original review and today I'm making it for my daughter's birthday. This time I used a package of regular cream cheese and one of light because it is what I had on hand. I have made this as a pudding type of dessert (topped with graham crackers) as individual pies using the small prepared crusts and even one time in a mini muffin tin. You can't go wrong with this dessert for pumpkin lovers!! Read More
(5)
Rating: 1 stars
10/14/2013
Followed instructions it never got the consistency it's runny. Keep searching for no egg pie. Read More
(4)
Rating: 5 stars
12/02/2012
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. Read More
(3)
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Rating: 5 stars
11/02/2015
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 to anyone with a runny outcome (or perhaps not letting it set long enough in the fridge?) I also made my own crust by putting gingersnaps pecans and vanilla wafers through the food processor until they were crumbs (equal amounts). I added them to graham cracker crumbs(not necessary but I was concerned I wouldn't have enough crust with a doubled recipe). Next I added a touch of cinnamon and about 5-6 tbsp of melted butter and mixed until the crumbs were buttery. After pressing them into the sides and bottom of the pan pop it in the oven for 20mins at 350F. Let is cool before you add the cheesecake! It was deeeelicious! I doubled up the recipe and the crust recipe and found that I made waaaay too much crust - in a 13"x 9" 3 qt glass baking dish about 4 1/2 cups of crumbs is all you need with this recipe doubled. I would probably go with about 3 cups of crust crumbs for a single recipe but that depends on the size of your dish and how thick you want the crust! All I have to say is this recipe is a hit in my home!! Read More
(3)
Rating: 5 stars
10/11/2015
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! My daughter picked this for her 10th birthday. So simple and delicious! Read More
(2)
Rating: 5 stars
12/10/2013
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 recipes. Also instead of using one 9 in pie I used 12 mini pie crusts; kid friendly! Read More
(2)
Rating: 5 stars
12/21/2013
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 fantastically easy pie! Read More
(2)