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.
Servings 8 servings
- 1 pre-baked 9-in pie crust
- 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
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!
Serving: 1g | Calories: 401kcal | Carbohydrates: 45.9g | Protein: 3.7g | Fat: 23.2g | Saturated Fat: 11.5g | Polyunsaturated Fat: 11.7g | Cholesterol: 46mg | Sodium: 411mg | Fiber: 1.2g | Sugar: 33.5g