Description
This easy no-bake salted caramel pumpkin pie is a perfect make-ahead dessert. It’s creamy, flavorful, and requires no oven time, making it ideal for busy holidays or any time you crave a delicious fall treat.
Ingredients
Scale
- 1 (9 inch) pre-baked pie crust
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup salted caramel sauce, divided
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Whipped cream, for topping (optional)
Instructions
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until well combined.
- Pour half of the salted caramel sauce into the pumpkin mixture and stir.
- Pour the pumpkin mixture into the pre-baked pie crust.
- Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.
- Before serving, drizzle the remaining salted caramel sauce over the top of the pie.
- Top with whipped cream if desired.
Notes
- Ensure your pie crust is fully cooled before adding the filling.
- For an even creamier texture, you can chill the pie overnight.
- Adjust the amount of caramel sauce to your personal preference.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 400-450 calories (will vary based on specific ingredients)
- Sugar: Approximately 40-50g
- Sodium: Approximately 300-400mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 10-15g
- Unsaturated Fat: Approximately 5-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 2-3g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 50-70mg