No-Bake Caramel Cheesecake Pumpkin Pie

Pumpkin pie and cheesecake collide in this stunning no-bake pie that will quickly become a new tradition at your Thanksgiving dessert table! Homemade caramel sauce drizzled on top is the perfect finishing touch.

Prep Time 4 hours

Total Time 4 hours

Servings servings

Calories 401kcal

Ingredients

1 pre-baked 9-in pie crust

Filling:

8 oz cream cheese softened
1 cup pumpkin puree
1 cup powdered sugar
2 teaspoons pumpkin pie spice
1 tablespoon vanilla extract

Caramel:

1/4 cup butter
1/4 cup coconut sugar or brown sugar
1 tablespoon agave syrup
1/4 teaspoon baking soda
1/4 teaspoon salt
Whipped cream for serving

Instructions

Prepare pie crust and let cool completely. Set aside.
Make the filling: In a large bowl, beat cream cheese until completely creamy, about 2 minutes. Beat in pumpkin, sugar, spice, and vanilla until smooth. Spread into prepared pie crust and chill 4 hours.
Make the caramel: In a medium saucepan over medium-high heat, bring butter, sugar, and agave to a boil, stirring occasionally until caramel is thickened and a deep golden color. Remove from heat and whisk in baking soda and salt.
Remove pie from refrigerator and spread top with whipped cream. Drizzle caramel in a criss-cross pattern over the top. Slice pie and serve. Enjoy!

Nutrition