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No Bake Cream Cheese Caramel Pumpkin Ale Pie

No Bake Cream Cheese Caramel Pumpkin Ale Pie. Free up that oven space with the easy, delicious make-ahead pie!  

No Bake Cream Cheese Caramel Pumpkin Ale Pie

The end of the year is a bit like dessert. The holidays are our reward for what we’ve endured, both the exceptional and the atrocious. Even the weather has turned it’s back on us, forcing us to dress in layers and scrape ice off our windshields. This year has been a beast to me so far, but I have hope for these last few months.

The fall in Seattle was gorgeous, much more beautiful and etherial than I’d expected. A charming backdrop to an otherwise difficult season in my life. The dessert is coming, the year isn’t over yet. We have Thanksgiving to look forward to, with the celebration of gluttony that it brings.

No Bake Cream Cheese Caramel Pumpkin Ale Pie3

The December holidays, whichever you happen to celebrate. Gifts to buy, wrap and tear open. New Year’s Eve is still waiting for us at the finish line. Champagne, barrel-aged beers, whiskey cocktails, sparkly sweaters, twinkly lights, and pies. Lots and lots of pies.

Here’s one that won’t take up oven space, it’s boozed up with beer, and it’s topped with caramel sauce. No matter what the year has dealt you, you always have pie and beer to look forward too. Pie and beer fix most things.

No Bake Cream Cheese Caramel Pumpkin Ale Pie2


No Bake Cream Cheese Caramel Pumpkin Ale Pie

Servings 6 -8 servings



  • 1 ½ cups graham cracker about 9 whole graham crackers
  • 3 tbs brown sugar
  • 7 tbs melted butter


  • 16 wt ounces cream cheese softened
  • 2/3 cup brown sugar
  • ½ cup white sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • ¼ cup brown ale beer barleywine will also be great
  • 15 wt oz pumpkin puree
  • 2/3 cup caramel sauce
  • ½ cup candied pecans


  • Add the graham crackers, brown sugar and melted butter to a food processor, process until well combined.
  • Starting with the sides press well into the bottom of a 9 inch pie pan. Press well using the bottom of a heavy glass or measuring cup. (You can bake at 350 for 12 minutes to make the crust more solid, but it isn’t absolutely necessary).
  • Add the cream cheese, brown sugar and white sugar to a stand mixer. Beat on high until well combined, light and fluffy. Add the cinnamon, nutmeg, salt, vanilla extract, beer, and pumpkin puree. Building up speed, beat until well combined, scraping the bottom of the bowl to make sure the mixture is well combined.
  • Spoon into the crust. Top with caramel sauce and candied pecans. Chill until set, at least one hour and up to overnight.


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Katrina @ Warm Vanilla Sugar November 14, 2014 um 1:33 am

Pie and beer definitely fix most things! I just love this idea friend. Holidays or not I would eat this all up!


Eileen November 14, 2014 um 11:42 am

This pie sounds so amazing. I want one all to myself!


Liz @ Floating Kitchen November 15, 2014 um 5:15 am

Gorgeous pie, Jackie. Perfect way to celebrate the last couple month of the year. And looking forward to many delicious recipes in 2015!


addie | culicurious November 16, 2014 um 5:57 am

This looks like the perfect dessert for Thanksgiving! 🙂 I’ve already shared it on my Facebook page. Yum, yum. A perfect foil for turkey!


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