Pumpkin Caramel Cream Pie

🎃 Pumpkin Caramel Cream Pie

Creamy pumpkin filling, a buttery graham cracker crust, fluffy whipped topping, and plenty of caramel make this an easy fall dessert that looks as good as it tastes.

Ingredients

• 1 prepared 9-inch graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1 1/2 cups heavy whipping cream, divided
• 1/2 cup salted caramel sauce, plus extra for drizzling

Instructions

1. Beat the cream cheese until smooth. Add pumpkin, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Mix until creamy.
2. Whip 1 cup heavy cream until stiff peaks form, then gently fold it into the pumpkin mixture.
3. Spread the filling evenly into the graham cracker crust.
4. Whip the remaining 1/2 cup heavy cream until fluffy and spread or pipe it over the pie.
5. Drizzle generously with salted caramel sauce and sprinkle with a little cinnamon or pumpkin pie spice.
6. Refrigerate for at least 4 hours, or overnight, until firm.
7. Slice, add another drizzle of caramel, and serve chilled.

Tip: For cleaner slices, place the pie in the freezer for about 20–30 minutes before cutting.

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