Baileys Pumpkin Spice Pie! This is the kind of pumpkin pie I like to see in the Fall. I’m not super into the classic pumpkin pie, I like a lighter texture and some creaminess to the filling…enter this pie! The filling is a mixture of cream cheese, pumpkin puree, caramel sauce (yes, in the filling!), with some whipped cream folded in at the end for a lighter texture. The crust is a classic, buttery graham cracker shell–making this pie nearly no-bake and super easy to execute since you don’t have to fiddle with pastry. Piped swirls of whipped cream and a drizzle of caramel sauce make it feel fancy, no one needs to know how easy it is to whip up.
PS, this pie is great chilled in the fridge for a few hours, but I actually like to freeze it–the filling becomes an almost semifreddo texture that is amazing!
- for the crust:
- 14 graham crackers
- 3 tablespoons sugar
- pinch of kosher salt
- 6 tablespoons unsalted butter, melted
- for the caramel sauce:
- 1 cup sugar
- ¼ cup water
- 4 tablespoons unsalted butter
- ⅓ cup heavy cream
- ¾ teaspoon sea salt
- for the filling and topping:
- 2, 8-oz, packages softened cream cheese
- ½ cup plain pumpkin puree
- ¼ cup caramel sauce
- ¼ cup sugar
- ½ cup Baileys Pumpkin Spice Liqueur
- 3 cups heavy cream, divided
- 3 tablespoons confectioners sugar
- Preheat the oven to 350°F. Crush the graham crackers in a food processor (or break them up in a freezer bag using a mallet or rolling pin). Pour the graham crackers into a bowl and stir in the sugar, salt, and melted butter. The crumbs should be moist like wet sand and clump together when pinched. Press the crumbs into a high-sided tart/quiche pan or a pie plate, using the bottom of a measuring cup to compact the crust. Bake for 10-12 minutes or until golden. Remove from the oven and cool on a rack.
- To make the caramel sauce combine the sugar and water in a saucepan, stirring to moisten the sugar. Heat the sugar over medium heat, stirring as needed, until the sugar has dissolved completely into a syrup. Once the sugar has dissolved do not stir any longer and bring the mixture to a boil. Boil until the syrup becomes a deep golden and caramelized. Remove from the heat and stir in the butter, followed by the cream and salt--the caramel sauce may sputter and steam quite a bit, so be careful when stirring. Pour into a heatproof jar and cool to room temperature.
- To make the filling beat the cream cheese, pumpkin, caramel sauce, sugar, and Baileys Pumpkin Spice together until smooth. In a separate bowl beat 1 cup of the cream to medium peaks. Fold the whipped cream into the cream cheese mixture, then spread the filling into the prepared crust. Press plastic onto the surface of the filling and refrigerate to set for at least 4 hours (or overnight). Once the filling is chilled, whip the remaining 2 cups of cream to a medium-stiff peak with 3 tablespoons of confectioners sugar. Pipe or dollop the whipped cream on top of the pie. Drizzle with remaining caramel sauce to serve.
This post was made in collaboration with Baileys. As always, all text and opinions are my own unless otherwise stated. Cheers and drink responsibly, friends!