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2-8 oz. packages reduced fat cream cheese, softened
¾ cup white sugar
1 15-oz. can pure pumpkin (such as Libby's)
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
½ tsp vanilla extract
½ cup chopped pecans, divided
1 9-inch prepared graham cracker crust
½ cup whipped topping, or to taste
Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and the vanilla extract into the cream cheese mixture, scraping down the sides of the bowl, until the 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 slices and top each with the whipped topping and enjoy!
