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.