No-Bake HONEY MAID Pumpkin Cheesecake Pie with Glazed Pecans

Celebrate Thanksgiving with this no bake pumpkin cheesecake, topped with whipped topping, caramel and glazed pecans for a beautiful holiday dessert.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 12 HONEY MAID Honey Grahams, finely crushed (about 1-3/4 cups crumbs)
  • 6 Tbsp. butter, melted
  • ¾ cup sugar, divided
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1 cup canned pumpkin
  • 1 tsp. pumpkin pie spice
  • 1½ cups thawed frozen whipped topping, divided
  • 2 Tbsp. caramel ice cream topping
  • ½ cup glazed pecan halves

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom and up side of 9-inch pie plate.


Bake 7 to 8 min. or until lightly browned. Cool completely.


Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Stir in 1 cup whipped topping. Spoon into prepared crust.


Refrigerate 4 hours or until firm.


Top with remaining whipped topping, caramel topping and nuts before serving.