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Pumpkin Caramel Cheesecake Pie (Gluten-Free, No-Bake)
Ingredients
  • subheading: FOR THE CRUST:
  • 2 ½ cups pecans
  • 1 cup pitted dates, soaked in hot water for ten minutes or so and drained
  • 1 teaspoon cinnamon
  • Pinch of sea salt
  • subheading: FOR THE PUMPKIN CHEESECAKE LAYER:
  • 8 ounces cream cheese, at room temperature
  • ¼ cup plus 1 tablespoon maple syrup
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon allspice
  • subheading: FOR THE PUMPKIN CARAMEL LAYER:
  • 1 cup heavy cream
  • ½ cup caramel sauce (such as my salted caramel)
  • ½ cup canned pumpkin
  • subheading: FOR THE TOPPING:
  • 1 cup heavy cream
  • 2 teaspoons maple syrup
  • ¼ teaspoon vanilla extract
  • ¼ cup caramel sauce, warmed slightly if necessary
  • 1 to 2 tablespoons pepitas
Steps
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