Pumpkin Pecan No-Bake Cheesecake Pie

Ingredients and Weight:

• 1 package (9 ounces) of graham cracker crumbs
• 1/4 cup of melted unsalted butter
• 1 can (15 ounces) of pure pumpkin puree
• 1 cup of granulated sugar
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 1 cup of heavy cream
• 1 cup of chopped pecans
• 8 ounces of cream cheese, softened
• 1/4 cup of sweetened condensed milk

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan. Bake for 10-12 minutes. Let cool completely.
3. In a large bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, and salt.
4. In a separate bowl, whip heavy cream until stiff peaks form. Fold into pumpkin mixture.
5. Beat cream cheese and sweetened condensed milk until smooth. Fold into pumpkin mixture.
6. Pour filling over cooled crust. Sprinkle with chopped pecans.
7. Refrigerate for at least 4 hours, or overnight.

Nutritional Information:

Per serving (1/8 of pie):

• Calories: 370
• Fat: 25 grams
• Protein: 5 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Creamy and smooth
• Rich pumpkin flavor
• Crispy graham cracker crust
• Topped with crunchy pecans

User Comments:

• "This cheesecake pie is absolutely delicious! The pumpkin flavor is perfect and the crust is so crispy. It's definitely a new favorite."
• "I love that this pie is no-bake. It's so easy to make and it always turns out great."
• "This pie is a hit with my family. They love the combination of pumpkin and pecans."
• "I've made this pie several times and it's always a success. It's a great dessert for any occasion."
• "The only thing I would change is to add more pecans. Other than that, this pie is perfect!"

Special Precautions and Tips:

• When whipping the heavy cream, make sure to use a cold bowl and beaters. This will help the cream whip up faster and more easily.
• Let the cheesecake pie chill for at least 4 hours before serving. This will allow the filling to set properly.
• If you don't have a springform pan, you can bake the pie in a regular 9-inch pie plate. Just be sure to trim the excess crust around the edges.