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

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.  

The recipe 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!

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!

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.

You might also like:

Pumpkin Spice Ice Cream (Paleo, Gluten-free, Vegan)

Salted Caramel Brownies (Gluten-free)

No-bake Strawberry Swirl Cheesecake Bars