Pecan Pumpkin No Bake Cheesecake

¸✿Share✿´¯`*•.¸¸✿Follow✿¯`*•.¸¸♥Tag yourself & others

2 (8 ounce) packages reduced-fat cream cheese,
softened
3/4 cup white sugar or sugar subsitute
1 (15 ounce) can pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
1/2 cup chopped pecans, divided
1 (9 inch) reduced fat prepared graham cracker crust
1/2 cup fat free whipped topping (cool whip)

DIRECTIONS:
1. 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.
2. 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.
3. Refrigerate until set, 4 hours.
4. Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping

✿´¯`*•.¸¸✿Follow me for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:) for weight loss support and motivation join https://www.facebook.com/groups/GettingFitandHealthyWithSylvia/

Click the link and then click “join” to keep updated on ALL the latest on our 1st ever Television Debut!

https://www.facebook.com/events/682613258429941/