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No Bake Cream Cheese Caramel Pumpkin Ale Pie

Print Recipe
Servings 6 -8 servings

Ingredients
  

Crust:

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

Filling:

  • 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

Instructions
 

  • 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.