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Pumpkin Pecan No-Bake Cheesecake Pie

Shruthi
Pumpkin Pecan No-Bake Cheesecake Pie is a creamy, spiced, and nutty dessert.Its smooth pumpkin filling pairs perfectly with crunchy pecans.This no-bake treat is simple, fast, and perfect for fall celebrations.The flavors of pumpkin, spice, and cream cheese create pure holiday comfort.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Calories 520 kcal

Ingredients
  

  • Graham cracker or pecan crust
  • Cream cheese, softened
  • Pumpkin puree
  • Sweetened condensed milk
  • Pumpkin spice
  • Vanilla extract
  • Chopped pecans
  • Whipped cream

Instructions
 

  • Start by preparing a graham cracker or pecan crust and press it firmly into a pie dish.
  • In a mixing bowl, blend cream cheese until smooth.
  • Add pumpkin puree, sweetened condensed milk, vanilla, and pumpkin spice.
  • Whip until creamy and well combined
  • Pour the filling into the crust and smooth the top.
  • Add chopped pecans on top or mix them into the filling for extra crunch.
  • Chill the pie for several hours until firm.
  • Serve with generous dollops of whipped cream.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Chill the pie long enough for the best texture.
  • Toast pecans for a richer, nutty flavour.
  • Adjust pumpkin spice to match your taste.
  • Store leftovers in the refrigerator for up to three days.

 

Keyword creamy pumpkin pie, fall pumpkin dessert, No-Bake Cheesecake, pecan cheesecake pie, Pumpkin no-bake pie