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To make the No-Bake Salted Caramel Pumpkin Pie, you need the following items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 can (15 oz) pumpkin puree - 1 cup cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 teaspoon sea salt - ½ cup salted caramel sauce (store-bought or homemade) - Whipped cream, for topping - Additional sea salt flakes for garnish Gather all these ingredients to start your pie. The graham cracker crumbs form the base, while the pumpkin puree gives it that rich flavor. Cream cheese adds creaminess, and the salted caramel sauce makes each bite sweet and salty. Make sure to have whipped cream ready for a lovely topping! - Combine 1 ½ cups graham cracker crumbs and ½ cup melted unsalted butter in a bowl. - Mix until all crumbs are coated. - Press the mixture firmly into a 9-inch pie dish. - Place the crust in the fridge to set for about 20 minutes. - In a separate bowl, beat 1 cup of softened cream cheese until smooth. - Gradually add 1 cup of powdered sugar, mixing until well combined. - Pour in 1 can (15 oz) pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1 teaspoon sea salt. - Mix on medium speed until everything is creamy and well-blended. - Remove the crust from the fridge. - Drizzle ½ cup of salted caramel sauce over the bottom of the crust. - Spoon the pumpkin filling into the crust over the caramel layer. - Gently spread it out to ensure an even layer. - Cover the pie with plastic wrap. - Refrigerate for at least 4 hours, or until firm. - Before serving, top with whipped cream. - Drizzle more salted caramel sauce on top and sprinkle with sea salt. - Use fresh crumbs for the best texture. Fresh crumbs give the crust a nice crunch. - Firmly press the crust for stability. This step helps hold the pie together when sliced. - Best served fresh but can be stored in the fridge. The flavors improve after a day. - Cover the pie with plastic wrap before refrigerating. This keeps it fresh and prevents drying. - Pair with coffee or spiced tea. The rich flavors balance nicely with warm drinks. - Use seasonal garnishes for a festive touch. Think whipped cream, cinnamon, or fall spices. {{image_2}} You can easily change the taste of your pie. Adding layers of chocolate makes it extra special. Just melt some chocolate and pour it over the crust before adding the pumpkin filling. You can also swap cream cheese for mascarpone. Mascarpone gives a rich, creamy taste that blends well with pumpkin. If you need a gluten-free pie, use gluten-free graham crackers. They work just as well as regular ones. For sweetness, replace regular sugar with a sugar alternative. This keeps the taste yummy without adding extra sugar. Toppings can change how your pie looks and tastes. Try using different nuts for some crunch. Chopped pecans or walnuts add a nice texture. You can also play with flavored whipped creams. Vanilla, cinnamon, or even maple whipped cream can be fun to try. To keep your pie fresh, store leftovers in an airtight container in the refrigerator. This will help maintain the pie's creamy texture and rich flavor. You can enjoy the pie for up to 3 days after making it. Just remember to cover it well to prevent any odors from seeping in. You can freeze the pie either before or after chilling. If you freeze it before chilling, wrap it tightly in plastic wrap and then aluminum foil. To freeze it after chilling, let it sit in the fridge for at least 4 hours first. When you're ready to serve, thaw the pie in the fridge overnight. This helps it retain its texture. After thawing, add whipped cream and caramel before serving to make it look fresh and inviting. Yes, it can be made a day in advance. This allows the flavors to blend nicely. Just wrap it well in plastic wrap and store it in the fridge. You can use homemade caramel sauce or chocolate sauce as alternatives. Both add a sweet touch. If you want a twist, try a fruit sauce too. Yes, chilling allows the pie to set properly for the best texture. A well-chilled pie makes each slice firm and easy to serve. It also enhances the flavors. Yes, but be sure to cook and puree it correctly before adding. Fresh pumpkin gives a vibrant taste. Just roast or steam it until soft, then blend it smooth. This blog post shared how to make a delicious pumpkin pie with caramel. We explored easy steps to create the crust and filling. I provided tips for perfecting your pie, including storage advice. Different variations allow you to customize flavor and dietary needs. Enjoy making this treat as you celebrate fall flavors with family and friends. You’ll love how simple it is to impress everyone at your next gathering. Happy baking!

No-Bake Salted Caramel Pumpkin Pie

Indulge in the delightful flavors of fall with this No-Bake Salted Caramel Pumpkin Pie. This easy recipe combines creamy pumpkin filling with a buttery graham cracker crust and a delectable drizzle of salted caramel. Perfect for any gathering, it requires no baking and is a breeze to whip up. Ready in just 20 minutes of prep time, your taste buds will thank you! Click to discover the full recipe and impress your guests with this seasonal treat!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 can (15 oz) pumpkin puree

1 cup cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon sea salt

½ cup salted caramel sauce (store-bought or homemade)

Whipped cream, for topping

Additional sea salt flakes for garnish

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until all crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place it in the fridge to set for about 20 minutes.

    Make the Filling: In another bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add the powdered sugar, mixing until well combined.

      Incorporate Pumpkin: Pour in the pumpkin puree, vanilla extract, pumpkin pie spice, and sea salt to the cream cheese mixture. Mix on medium speed until everything is thoroughly blended and creamy.

        Layer the Caramel: Remove the crust from the fridge. Drizzle some of the salted caramel sauce over the bottom of the crust, spreading it evenly.

          Fill the Pie: Carefully spoon the pumpkin filling into the crust over the caramel layer. Gently spread it out to ensure an even layer.

            Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm.

              Serve: Before serving, top with whipped cream and drizzle more salted caramel sauce over the top. Sprinkle additional sea salt flakes for an exciting contrast.

                Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8

                  - Presentation Tips: Slice the pie into wedges and serve on individual plates. Garnish each slice with a dollop of whipped cream, a drizzle of caramel, and a sprinkle of sea salt for an extra touch of elegance.