No-Bake Caramel Pumpkin Pie Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - 1 can (15 oz) pumpkin puree - 1 cup cream cheese, softened - ¾ cup powdered sugar - 1 teaspoon vanilla extract - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ½ cup caramel sauce (plus extra for drizzling) - 1 cup whipped cream (for topping) Creating no-bake caramel pumpkin pie bars is simple, and it starts with gathering the right ingredients. The base of these bars comes from graham cracker crumbs, which give a sweet crunch. You need 1 ½ cups for the crust. The crust also requires ½ cup of melted unsalted butter and ¼ cup of brown sugar to make it rich and flavorful. For the filling, the star is 1 can of pumpkin puree. This gives it that lovely orange hue and great taste. You will also need 1 cup of softened cream cheese for a smooth texture. Add ¾ cup of powdered sugar for sweetness, along with 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg for warmth and spice. Finally, don’t forget about the caramel! You will use ½ cup of caramel sauce to swirl into the filling, plus some extra for drizzling on top. Top off each bar with 1 cup of whipped cream for a delightful finish. With these ingredients, you will create a dessert that is both easy and delicious. Each bite will remind you of the cozy flavors of fall. - In a medium bowl, mix 1 ½ cups graham cracker crumbs, ½ cup melted butter, and ¼ cup brown sugar. - Stir until the crumbs look like wet sand. This mix will hold your bars together. - Next, press the mixture into the bottom of an 8x8 inch baking dish. Use parchment paper for easy removal. - In a large bowl, beat 1 cup of softened cream cheese until it's smooth. - Gradually add in ¾ cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. - Mix well until everything is combined. This creates a tasty filling for your bars. - Then, gently fold in 1 can (15 oz) of pumpkin puree. Make sure it’s mixed well for a smooth texture. - Spread the pumpkin filling evenly over the crust. Use a spatula to smooth the top. - Drizzle ½ cup caramel sauce over the pumpkin filling. Swirl it gently with a knife for a pretty marbled look. - Cover the dish with plastic wrap. Refrigerate for at least 4 hours or until set. This helps the flavors blend and firm up the bars. - Choosing the right cream cheese: Use full-fat cream cheese for a rich and creamy filling. Make sure it is room temperature. This helps it blend smoothly with the other ingredients. - Tips for a well-set dessert: Chill the bars for at least four hours. This step helps the filling firm up. If you want a firmer texture, leave them in the fridge overnight. - Adding spices for extra warmth: Try adding a pinch of ground ginger or cloves to the filling. These spices add depth to the flavor. - Substituting caramel with chocolate or other sauces: If you love chocolate, swap caramel for chocolate sauce. This twist gives the bars a new taste. - Serving suggestions and garnishes: Top each bar with whipped cream and a drizzle of caramel. You can also add a sprinkle of cinnamon for a pop of color. - How to cut and serve bars neatly: Use a sharp knife to cut the bars. Clean the knife between cuts for neat edges. Serve on a pretty plate for a nice touch. {{image_2}} You can switch up the toppings to make your No-Bake Caramel Pumpkin Pie Bars even more fun. Try adding chopped nuts like pecans or walnuts. They add a nice crunch and flavor. You could also use chocolate shavings instead. Dark chocolate pairs well with the pumpkin. If you want a lighter touch, consider different whipped topping options. You can use flavored whipped cream or even coconut whipped cream for a twist. For a lighter version of these bars, think about low-fat cream cheese. It works well and still tastes great. You can also use alternative sweeteners, like honey or stevia, instead of powdered sugar. This change can lower the sugar content while keeping the sweetness. Just adjust the amount based on your taste. Make these bars even more special for the holidays. You can add cranberries for a festive touch. They give a sweet and tart flavor that complements the pumpkin. Another idea is to incorporate maple flavors. Swapping some caramel sauce for maple syrup creates a fall-themed dessert. Each of these variations makes the bars unique and seasonal. You should store your No-Bake Caramel Pumpkin Pie Bars in the fridge. They stay fresh and tasty for longer that way. If you want to keep them for a month or more, put them in the freezer. To store them in the fridge, cover the dish with plastic wrap. This keeps moisture in and prevents them from drying out. If you freeze them, wrap each bar in plastic wrap. Then, place them in an airtight container or a zip-top bag. In the fridge, these bars last about 5 to 7 days. If you freeze them, they can last up to 2 months. Check for signs of spoilage. If you see any mold or off-smells, it’s best to throw them away. A change in texture can also mean they've gone bad. If they feel slimy or overly dry, avoid eating them. Always trust your senses to judge freshness. Yes, you can make these bars ahead of time. I recommend making them a day before you plan to serve them. This allows the flavors to meld and the filling to set nicely. Store the bars in the fridge, covered with plastic wrap. They will stay fresh for up to five days. If you want to keep them longer, consider freezing them. Wrap them tightly in plastic wrap, then place them in an airtight container. They can last in the freezer for up to three months. Just remember to thaw them in the fridge overnight before serving. If you need an alternative to graham crackers, there are many options. You can use gluten-free cookies for a similar flavor and texture. Another option is to use crushed vanilla wafers or even digestive biscuits. For a nutty twist, consider almond flour mixed with a bit of butter and sugar. This will give you a unique flavor that pairs well with pumpkin. Feel free to get creative with whatever you have at home. To make these bars dairy-free, you can substitute the cream cheese with a dairy-free cream cheese alternative. Many brands offer great options that taste just as good. For the whipped cream, you can use coconut cream or a dairy-free whipped topping. Just make sure to chill coconut milk overnight and whip it before adding. This way, you still get that fluffy texture without dairy. Enjoy your delicious dessert without the dairy! This blog post covered a delicious pumpkin dessert. We started with essential ingredients, then moved through each step of the recipe. I shared tips for the best texture and flavor. You learned about tasty variations and smart storage practices. In the end, this dessert is customizable and easy to make. Enjoy making it your own!$

Indulge in the delightful taste of No-Bake Caramel Pumpkin Pie Bars! This easy recipe blends creamy pumpkin and rich caramel, perfect for fall gatherings. With a simple graham cracker crust, these bars come together in just 20 minutes, making them a sweet treat you can prepare ahead of time. Ready to impress your guests? Click to explore the full recipe and enjoy a slice of autumn bliss today!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 can (15 oz) pumpkin puree

1 cup cream cheese, softened

¾ cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup caramel sauce (plus extra for drizzling)

1 cup whipped cream (for topping)

Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are well coated and the mixture resembles wet sand.

Press the Crust: Firmly press the graham cracker mixture into the bottom of a parchment-lined 8x8 inch baking dish to form an even crust. Set aside.

Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, ground cinnamon, and nutmeg, mixing until well combined.

Add Pumpkin: Fold in the pumpkin puree until fully incorporated into the cream cheese mixture, creating a smooth filling.

Layer the Filling: Spread the pumpkin filling evenly over the prepared crust, smoothing the top with a spatula.

Add Caramel: Drizzle the caramel sauce over the pumpkin filling, swirling it gently with a knife for a marbled effect.

Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set.

Serve: Once set, lift the bars out of the dish using the parchment paper. Cut into squares and top each square with a dollop of whipped cream and an extra drizzle of caramel sauce.

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 16 bars