Pumpkin Pecan No Bake Cheesecake Pie Food

PUMPKIN PECAN NO-BAKE CHEESECAKE PIE

Steps:

• 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.

NO-BAKE CHEESECAKE PUMPKIN PIE

Steps:

• In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
• Spread evenly over crust.
• In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
• Stir until thoroughly combined.
• Spoon mixture over cream cheese layer.
• Top with remaining 1/2 cup of whip topping.
• I will put it in a pastry bag and decorate the top with the whip cream.
• Chill at least 1 hour before serving.

PUMPKIN-PECAN CHEESECAKE

Steps:

• For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
• Stir in pecans and set aside.
• For cheesecake: Blend crumbs, ¼ cup sugarand butter in bowl.
• Press into bottom and up sides of 9 inch diameter springform pan.
• Chill.
• Preheat oven to 350 degrees F (165C).
• Beat cream cheese until smooth.
• Mix in white and brown sugars.
• Add eggs, one at a time, and beat until fluffy.
• Blend in pumpkin, cream and spices.
• Pour into crust.
• Bake until centre no longer moves when pan is shaken, about 1 ½ hours.
• Sprinkle topping over cheesecake.
• Bake 15 minutes longer.
• Cool.
• Cover and refrigerate overnight.
• (can be prepared 2 days before serving).

PECAN CRUNCH PUMPKIN-CHEESECAKE PIE

Steps:

• In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
• Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
• In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
• Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
• Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.