Pumpkin Pecan No-Bake Cheesecake Pie

Name: Pumpkin Pecan No-Bake Cheesecake Pie
Total time: 260
Yield: 8
Ingredients: 2 (8 ounce) packages reduced-fat cream cheese, softened; 0.75 cup white sugar; 1 (15 ounce) can pure pumpkin (such as Libby's®); 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cloves; 0.5 teaspoon vanilla extract; 0.5 cup chopped pecans, divided; 1 (9 inch) prepared graham cracker crust; 0.5 cup whipped topping, or to taste

Recipe by Melissa Goff from allrecipes.com

Dessert 4 Hr. 20 Mins.

Ingredients

8 servings

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2 (8 ounce) packages reduced-fat cream cheese, softened
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0.75 cup white sugar
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1 (15 ounce) can pure pumpkin (such as Libby's®)
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1 teaspoon ground cinnamon
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0.5 teaspoon ground nutmeg
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0.5 teaspoon ground ginger

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0.25 teaspoon ground cloves
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0.5 teaspoon vanilla extract
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0.5 cup chopped pecans, divided
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1 (9 inch) prepared graham cracker crust
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0.5 cup whipped topping, or to taste

Instructions

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.
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.