Pumpkin Pecan No-Bake Cheesecake Pie

Pumpkin Cheesecake

Pumpkin Pecan No-Bake Cheesecake Pie

Pumpkin Pecan No-Bake Cheesecake Pie
  • PREP TIME
    20 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    4 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    57

A serendipitous swirl of autumnal flavors! This no-bake cheesecake pie marries the creamy tang of cheesecake with the earthy sweetness of pumpkin and the satisfying crunch of pecans, all nestled in a graham cracker crust. A delightful dessert born from a happy kitchen accident!

Ingridients

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Nutrition

  • Carbohydrate
    49 g
  • Cholesterol
    32 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    9 g
  • Sodium
    470 mg
  • Sugar
    33 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, beat the softened cream cheese and sugar together until the mixture is creamy and smooth. (Approximately 3-5 minutes)

Image Step 02
02 Step

Recipe View Add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and vanilla extract to the cream cheese mixture. Scrape down the sides of the bowl to ensure all ingredients are well combined. Continue mixing until the batter is smooth and homogenous. (Approximately 2-3 minutes)

Image Step 03
03 Step

Recipe View Gently fold 1/3 cup of the chopped pecans into the pumpkin mixture. (Approximately 1-2 minutes)

Image Step 04
04 Step

Recipe View Pour the pumpkin cheesecake filling into the prepared graham cracker crust and spread evenly.

Image Step 05
05 Step

Recipe View Sprinkle the remaining pecans (approximately 1/3 cup) evenly over the top of the pumpkin mixture.

Image Step 06
06 Step

Recipe View Cover the pie with plastic wrap, pressing lightly to prevent a skin from forming.

Image Step 07
07 Step

Recipe View Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.

Image Step 08
08 Step

Recipe View Before serving, cut the pie into 8 slices and top each slice with a dollop of whipped topping, or to taste.

For a richer flavor, use full-fat cream cheese.
Toast the pecans lightly before chopping to enhance their nutty flavor.
If you don't have all the individual spices, you can substitute 2 teaspoons of pumpkin pie spice.
For a festive touch, garnish with a sprinkle of cinnamon or a few extra pecans.

Judah Spinka

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 19 Ratings)
Total Reviews: (4)

  • Dariana Mclaughlin

    May 25, 2025

    I added a pinch of salt to the filling and it really brought out the sweetness of the pumpkin. Great recipe!

  • Ellen Boyer

    Mar 28, 2025

    This pie was so easy to make and everyone loved it! I'll definitely be making it again for Thanksgiving.

  • Marco Howell

    Jan 15, 2025

    I was skeptical about a no-bake cheesecake, but this recipe totally changed my mind. It's creamy, flavorful, and perfectly spiced.

  • Rosella Ziemann

    Oct 25, 2024

    My crust got a little soggy. Next time, I'll try brushing it with melted chocolate before filling it.

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