Name: No-Bake Salted Caramel Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 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)

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Introduction

This no-bake salted caramel pumpkin pie offers a creamy, spiced filling with a rich caramel twist. It’s the perfect dessert to celebrate fall flavors without the fuss of complicated baking techniques.

A close-up of a three-layer dessert slice on a white plate with a white marbled background. The bottom layer is a crumbly brown crust, the middle layer is thick and white with a smooth texture, and the top layer is orange, creamy with caramel drizzle dripping down the sides. The caramel is shiny and slightly thick, creating a rich glossy look on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until well combined.
Step 2: Pour half of the salted caramel sauce into the pumpkin mixture and stir thoroughly.
Step 3: Pour the pumpkin mixture into the pre-baked pie crust.
Step 4: Bake at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.
Step 5: Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.
Step 6: Before serving, drizzle the remaining salted caramel sauce over the top of the pie.
Step 7: Top with whipped cream if desired and serve chilled.

Tips & Variations

For extra creaminess, beat the cream cheese with powdered sugar and vanilla extract until smooth, then fold it gently into the pumpkin mixture before pouring into the crust.
You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer homemade seasoning.
Use store-bought salted caramel sauce for convenience or make your own for a personalized touch.

Storage

Store the pie covered in the refrigerator for up to 4 days. It is best enjoyed chilled. Reheat is not recommended, but if you prefer a warm pie, let it sit at room temperature for 15 minutes before serving to soften slightly.

How to Serve

A slice of pie with three clear layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly, golden brown crust that forms a sturdy base. The middle layer is thick and smooth, with a rich orange-brown color, resembling pumpkin filling. On top is a fluffy white whipped cream layer, slightly soft and creamy. A thick caramel sauce is drizzled generously over the pie, dripping down the sides and pooling slightly on the plate, its glossy amber color standing out. The scene is lit naturally, with a sharp focus on the pie that shows its rich textures up close. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, using a pre-baked store-bought crust is perfect for this recipe and saves time.

Is this pie truly no-bake?

This recipe requires baking the filling after it’s combined but uses a pre-baked crust. It’s simpler than traditional pumpkin pies but does need baking. If you want a completely no-bake version, consider chilling the filling instead of baking, but texture will differ.