You will find below the ingredients needed to make this delicious No Bake Pineapple Cream Cake. Make sure to watch the video below for full recipe.

Ingredients & Direction:

For the Crust …

1 1/2 cups finely chopped Graham Cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Combine all ingredients in a large mixing bowl and blend well. Press mixture into 9″ pie or springform pan.

Pecan Pie Filling …

1 cup brown sugar
1/4 cup cornstarch
1 1/4 cups water
2 egg yolks
– pinch of salt
1 1/2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cup pecan halves

In a medium saucepan combine butter and brown sugar. In a small bowl, beat together egg yolks, water and salt; add to saucepan along with pecan and cornstarch. Simmer, stirring constantly, until thickened. Remove from heat and add vanilla. Fill pie pan, half way and chill for 30 minutes. Discard any leftovers.

Pumpkin Cheesecake Filling …

8 ounces cream cheese
1 cup canned pumpkin
1/2 cup white sugar
8 ounces whipped topping, thawed
1/2 teaspoon pumpkin pie spice (or combine 1/2 teaspoon cinnamon, nutmeg and allspice + a dash of ginger)

In a large mixing bowl beat together cream cheese, pumpkin, sugar and spice; gently fold in whipped topping. Spoon mixture over pecan filling and smooth top evenly; chill for at least 3 hours. Top with whipped cream and sprinkle with pumpkin pie spice before serving (optional). Cover and store leftover pie in refrigerator; discard after 5 days. Pleasant Tastings!

Watch Video to learn how to make this delicious fall season treat.