Pumpkin Caramel Cheesecake Pie (Gluten-free, No-bake)

Ingredients (serves 10-12):

For the crust:

2 cups pecans
2/3 cup pitted dates, soaked in hot water for ten minutes or so
Pinch of salt
1 teaspoon cinnamon

For the pumpkin cheesecake layer:

8 ounces Neufchatel or cream cheese, softened
1/4 cup maple syrup
3/4 cup pumpkin
1/2 teaspoon cinnamon
Pinch of allspice
Pinch of ground ginger

For the pumpkin caramel layer:

1/2 cup caramel sauce (salted caramel, salted maple caramel, or your favorite)
1/4 cup pumpkin
1 cup heavy cream, whipped

For the topping:

1 cup heavy cream, whipped, with 1/4 teaspoon vanilla and 2 teaspoons maple syrup
1/4 cup caramel sauce
1-2 tablespoons pepitas (raw pumpkin seeds)

To make the crust, pulse the ingredients together in a food processor until finely chopped.  Press the crust evenly into the bottom and partway up the sides of a glass pie pan or spring-form pan.

To make the pumpkin cheesecake layer, combine all the ingredients in the food processor and process until smooth.  Using a spatula, smooth the cheesecake layer over the crust.  Stick the pie in the freezer to firm up a bit.

To make the pumpkin caramel layer, stir together the pumpkin and caramel, then fold in the whipped cream.  Spread the pumpkin caramel over the cheesecake layer and return the pie to the freezer.

Whip the cream for the topping (I did that in my food processor, too) and fold in the maple syrup and vanilla. Spread the whipped cream over the pumpkin caramel layer.  Drizzle the caramel sauce on top, then swirl with a knife to make a marbled pattern if desired.  Sprinkle the pepitas on top.  Slice and serve cool.  Store leftover pie in the refrigerator–it will keep for several days.