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To make this delightful pie, gather these essential ingredients: - 1 pre-made graham cracker pie crust - 1 cup pumpkin puree - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 cup heavy cream - 1/2 cup salted caramel sauce (plus extra for drizzling) - A pinch of sea salt - Whipped cream for topping These ingredients create a creamy, sweet, and spiced filling. The graham cracker crust adds a nice crunch. You can add extra flavors to boost your pie: - Chopped nuts like pecans or walnuts for texture - A dash of cinnamon for warmth - Dark chocolate shavings for richness - A splash of maple syrup for sweetness These options can make the pie even more special. Experiment with what you enjoy most. Having the right tools makes baking easier: - Mixing bowls for combining ingredients - Electric mixer to beat the cream cheese - Rubber spatula to fold in whipped cream - Measuring cups for accurate amounts - Plastic wrap to cover the pie while it chills With these tools, you can create the perfect no-bake pie. Enjoy the process, and have fun! To make the filling, start by taking a mixing bowl. Add the softened cream cheese and powdered sugar. Use an electric mixer to beat them together. Mix until you have a smooth and creamy blend. Next, add the pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of sea salt. Keep mixing until everything is well combined and smooth. Now, let’s whip the cream! In another bowl, whip the heavy cream until you see soft peaks. This means the cream is fluffy but not too stiff. Take the whipped cream and gently fold it into the pumpkin mixture. Be careful here; you want to keep that air in the cream for a light texture. Once the whipped cream is mixed in, it’s time to add the caramel. Drizzle the salted caramel sauce into the pumpkin filling. Fold it in gently to create swirls. Now, take your pre-made graham cracker crust and spoon the pumpkin filling into it. Smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate it for at least four hours. This helps the filling set nicely. When it’s ready, drizzle more salted caramel on top and add whipped cream before serving. Enjoy! To get the best texture for your pie, always use softened cream cheese. This helps create a smooth and creamy filling. Mix it well with powdered sugar first. When adding pumpkin puree, ensure it is fully combined. Whipping the heavy cream until soft peaks form is key. Gently fold the whipped cream into the pumpkin mix. This keeps the filling light and airy. For a stunning presentation, slice the pie carefully. Place each slice on a nice plate. Drizzle extra salted caramel sauce over the top. A sprinkle of sea salt adds a nice touch. Finish with a dollop of whipped cream on each slice. This makes each piece look gourmet and inviting. One common mistake is not chilling the pie long enough. Make sure to refrigerate for at least four hours. This allows the filling to set properly. Another mistake is over-mixing the whipped cream. Be gentle when folding it in, or you’ll lose that fluffy texture. Lastly, don’t skip the sea salt. It enhances the flavors and balances the sweetness. {{image_2}} You can make a gluten-free pie crust easily. Instead of a graham cracker crust, use crushed gluten-free cookies. You can find these at most grocery stores. Mix the crumbs with melted butter and press them into your pie dish. This way, everyone can enjoy the pie without gluten. To make this pie vegan, swap out the cream cheese and heavy cream. Use vegan cream cheese and coconut cream instead. For the powdered sugar, check that it’s vegan-friendly. This keeps the taste rich and creamy, just like the original recipe. You can still enjoy that salted caramel flavor with vegan options. You can play with flavors in this pie. Add a pinch of cinnamon or nutmeg to the filling for extra warmth. You might also try a sprinkle of cocoa powder for a chocolate twist. Toppings can change the pie too. Instead of whipped cream, use coconut whipped cream for a tropical flair. Drizzle some extra salted caramel on top for a sweet finish. You can even add nuts for crunch! To keep your no-bake salted caramel pumpkin pie fresh, cover it tightly. Use plastic wrap or aluminum foil. You can also place it in a sealed container. Store it in the fridge for up to four days. This will help keep the flavors fresh. Always check for any signs of spoilage before serving. You can freeze this pie if you want to save it for later. Wrap the pie well in plastic wrap and foil. This will stop freezer burn. It stays good in the freezer for about a month. When you're ready to enjoy it, thaw the pie overnight in the fridge. This pie is best served chilled, so reheating is not necessary. If you want it a bit warmer, leave it out for about 30 minutes before serving. This helps bring out the flavors. If you prefer, drizzle with extra salted caramel before serving. This adds a nice touch. Yes, you can use homemade pumpkin puree. Just make sure it is smooth and thick. Strain it if it’s too watery. Homemade puree adds a fresh taste to your pie. You can store the no-bake pie in the fridge for up to five days. Cover it well with plastic wrap to keep it fresh. The flavors will blend nicely over time. Yes, you can make this recipe a day or two in advance. Just chill it in the fridge until you are ready to serve. It saves time and makes hosting easier! In this post, we explored how to make a no-bake salted caramel pumpkin pie. We covered required and optional ingredients, and the right equipment needed. You learned the steps to prepare the filling, mix in whipped cream, and chill the pie. I shared tips for a perfect texture, serving suggestions, and common mistakes to avoid. We also looked at gluten-free and vegan options, storage methods, and answered some common questions. Now you can enjoy this pie any time with confidence!

No-Bake Salted Caramel Pumpkin Pie

Indulge in the ultimate dessert with this No-Bake Salted Caramel Pumpkin Pie recipe! This creamy, spiced delight combines pumpkin puree and luscious cream cheese in a graham cracker crust, topped with a drizzle of salted caramel. Ready in just 20 minutes of prep, it's the perfect make-ahead treat for any gathering. Click through to discover the full recipe and impress your guests with this delicious and easy fall favorite!
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Ingredients
  

1 pre-made graham cracker pie crust

1 cup pumpkin puree

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 cup heavy cream

1/2 cup salted caramel sauce (plus extra for drizzling)

A pinch of sea salt

Whipped cream for topping

Instructions
 

Prepare the Filling: In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer until smooth and creamy.

    Mix in Pumpkin: Add the pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of sea salt to the cream cheese mixture. Continue to beat until all ingredients are well combined and smooth.

      Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the whipped cream.

        Add Caramel: Drizzle in the salted caramel sauce and fold in gently until it is swirled into the pumpkin filling.

          Transfer to Crust: Spoon the pumpkin filling into the pre-made graham cracker crust, smoothing the top with a spatula.

            Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.

              Serve: Once chilled, drizzle more salted caramel sauce over the top and garnish with whipped cream before slicing.

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

                  - Presentation Tips: Serve slices on individual plates with an extra drizzle of caramel and a sprinkle of sea salt on top for a gourmet touch.