• Skip to main content
  • Skip to primary sidebar

Hungry Girl Por Vida

Baileys Pumpkin Spice Pie

October 18, 2017 by Leave a Comment

Baileys Pumpkin Spice PieBaileys 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!Baileys Pumpkin Spice Pie

Baileys Pumpkin Spice Pie
 
Prep time
4 hours 30 mins

Cook time
10 mins

Total time
4 hours 40 mins

 

This pie has a creamy no-bake filling spiked with Baileys Pumpkin Spice.
Author: Cindy
Serves: 1, 9-inch round, pie

Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
3.5.3208

More from my site

  • S’mores Cheesecake ParfaitsS’mores Cheesecake Parfaits
  • Betty Crocker: Recent FavoritesBetty Crocker: Recent Favorites
  • Berry and Gingersnap Icebox CakeBerry and Gingersnap Icebox Cake
  • Chocolate Snack Cake with Raspberry Cream Cheese FrostingChocolate Snack Cake with Raspberry Cream Cheese Frosting
  • Chai Spice Rolls with Baileys Frosting + PecansChai Spice Rolls with Baileys Frosting + Pecans
  • Baileys Pumpkin Spice Coffee CustardsBaileys Pumpkin Spice Coffee Custards

Filed Under: pie, pumpkin Tagged With: Baileys, caramel sauce, cream cheese, easy, fall baking, no-bake, pie, pumpkin spice

Previous Post: « Baileys Coffee Custard Donuts
Next Post: Baileys Chocolate Cookies »

Reader Interactions

Comments

  1. Kari

    October 19, 2017 at 3:20 pm

    Yum! Looks delicious!
    Kari
    http://sweetteasweetie.com/spicy-lentil-stir-fry-rose/

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Recent Posts

  • How Many Eggs Per Day Can Someone Eat On Keto Diet?
  • Paleo Diet vs. Keto: What Are the Differences?
  • Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?
  • Cranberry Ricotta Tart
  • Pumpkin Ganache Cupcakes

Recent Comments

  • Ariana on Pumpkin Ganache Cupcakes
  • Sara @ Cake Over Steak on Pumpkin Ganache Cupcakes
  • Fatimah on Pumpkin Ganache Cupcakes
  • Kelsey @ Appeasing a Food Geek on Pumpkin Ganache Cupcakes
  • Em on Pumpkin Ganache Cupcakes

Copyright © 2023 Hungry Girl Por Vida on the Foodie Pro Theme