No Bake Cream Cheese Caramel Pumpkin Ale Pie. Free up that oven space with the easy, delicious make-ahead 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. The December holidays, whichever you happen to celebrate. Gifts to buy, wrap and tear open. New Years Eve is still waiting for us at the finish line of 2014. 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 2014 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 Pie
- 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 Vietnamese 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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