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

November 19, 2018 By Becky 8 Comments

This pumpkin caramel cheesecake pie requires no cooking, and all the layers are made in the food processor with no need to wash it in between. It’s the perfect last-minute Thanksgiving dessert! This pie was originally published in fall of 2013. I’ve tweaked the recipe and updated the photos.

This pie is so easy, and so good!  If you already have your caramel sauce made (try salted caramel, salted maple caramel, or even store-bought), there is no cooking required–just a few rounds of food processing.  And, in case you need another reason to make this, there’s pumpkin involved!  There’s also caramel, whipped cream, and a delicious two-ingredient crust.  The cheesecake layer is rich, but not overpowering–I think even people who don’t love cheesecake will probably love this.

Pumpkin Caramel Cheesecake Pie (Gluten free, No bake)
This pumpkin caramel cheesecake pie has several components, but they are all easy to whip up in the food processor.  You don’t even really need to wash it in between layers.  Also, it’s so much fun to press the crust into the pan, smooth all these amazing things on top, swirl in some caramel, and sprinkle on a few pepitas.  It’s almost as much fun to make this pie as it is to eat it!
Pumpkin Caramel Cheesecake Pie (Gluten free, No bake)
I made this for two hungry podcasters, and they both loved it.  Even though Ben at first insisted he “didn’t want a piece right now”, he changed his tune as soon as he laid eyes on my slice.  Basically, this pie is irresistible! I hope you give it a try for Thanksgiving, or anytime you need something sweet and easy but still festive.

Pumpkin Caramel Cheesecake Pie (Gluten free, No bake)

Pumpkin Caramel Cheesecake Pie (Gluten free, No bake)

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

Yield: 8-12 slices
Prep Time: 40 minutes
Total Time: 40 minutes

This pumpkin caramel cheesecake pie requires no cooking, and all the layers are made in the food processor with no need to wash it in between. It's the perfect last-minute Thanksgiving dessert!

Ingredients

For the crust:

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

For the pumpkin cheesecake layer:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup plus 1 tablespoon maple syrup
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 
1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon allspice

For the pumpkin caramel layer:

  • 1 cup heavy cream
  • 1/2 cup caramel sauce (such as my salted caramel)
  • 1/2 cup canned pumpkin

For the topping:

  • 1 cup heavy cream
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla
 extract
  • 1/4 cup caramel sauce, warmed slightly if necessary
  • 1-2 tablespoons pepitas

Instructions

  1. 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 lightly greased deep-dish pie pan or spring-form pan.
  2. 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.
  3. To make the pumpkin caramel layer, add 1 cup of heavy cream to the food processor and process until it holds soft peaks. Add the caramel sauce and pumpkin and pulse until the mixture is combined and holds medium peaks, stopping to scrape down the sides of the bowl as needed. Spread the pumpkin caramel over the cheesecake layer and return the pie to the freezer.
  4. To make the topping, add 1 cup of heavy cream to the food processor and process until it holds soft peaks. Add the maple syrup and vanilla and pulse until the cream holds medium peaks. Spread the whipped cream over the pumpkin caramel layer. Drizzle the caramel sauce on top, then swirl with a knife or skewer to make a marbled pattern if desired. Sprinkle on the pepitas. Slice and serve cool. Store leftover pie in the refrigerator, where it will keep for several days.
© Becky Winkler

 

Just for fun, here’s one of the old photos! I was still using a point-and-shoot camera and remember being really proud of how these pie photos turned out.

This post contains affiliate links.  If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected).  Thank you so much for supporting my site!

Filed Under: dessert, gluten free, recipe Tagged With: caramel, cheesecake, dates, fall, no-bake, pecans, pie, pumpkin, Thanksgiving, whipped cream

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Comments

  1. Judi McElroy says

    December 10, 2014 at 7:40 am

    This pie looks fabulous! Can't wait to make. Thanks.

    Reply
    • Rebecca Winkler says

      December 17, 2014 at 3:01 pm

      Thanks, Judi! I hope you enjoy it.

      Reply
  2. Hobson Lopes says

    November 1, 2013 at 3:08 pm

    Love the recipe and the pictures are great. Makes me really hungry!

    Reply
    • Rebecca Winkler says

      November 2, 2013 at 2:12 pm

      Thank you, Hobson! Right now it's making me hungry, too…

      Reply
  3. girlmeetspaleo says

    October 29, 2013 at 1:53 pm

    Just WOW !!!

    Reply
    • Rebecca Winkler says

      October 30, 2013 at 2:01 pm

      Thank you! I just spent some time over at your blog, and decided I need to try your awesome pumpkin muffins! They look amazing. Pumpkin everything forever!!!

      Reply
  4. Janie Penn says

    October 14, 2013 at 3:27 am

    It's gorgeous … & was so delicious, too!

    Reply
    • Rebecca Winkler says

      October 16, 2013 at 1:29 am

      Thank you! 🙂

      Reply

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Hi, I’m Becky!

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