Easy Caramel Pumpkin Pie

Looking for an easy dessert to make this Thanksgiving? This Caramel Pumpkin Pie is a no-brainer. Made with a cinnamon graham cracker crust, and topped with shaved chocolate (I used @lilys_sweets milk chocolate) & graham cracker crumbs - this can be prepped in 20 minutes or less!

F O R T H E C R U S T - you will need:

2 cups graham cracker crumbs (GF or regular)

1/2 cup (1 stick) vegan butter (or dairy butter of choice)

1 tbsp cinnamon

TO PREPARE:

* Mix together graham cracker crumbs w/ butter. Add 1 tbsp cinnamon and press into 8 or 9in. pan. (Crust will be thick)

* Store in the fridge while preparing the filling.

F O R T H E F I L I N G - you will need:

16 oz light cream cheese (or dairy free alternative)

1/2 cup sugar

1 canned pumpkin/1.5 cup pumpkin purée

1/4 cup caramel sauce

1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg (sub for 1 tbsp pumpkin pie spice if you have it)

1 container whipped topping

TO PREPARE:

* Whip light cream cheese with sugar. Mix well.

* Add one full can of pumpkin purée, caramel sauce, cinnamon, ginger, nutmeg (can substitute for 1tbsp of pumpkin pie spice). Blend well.

* Stir in 1 cup cool whip. Pour into your prepared graham cracker crust. Refrigerate 3 hours.

* Once refrigerated 3 hours (or overnight) add the remaining 1 cup cool whip on top. Sprinkle remaining graham cracker crumbs to garnish (or chocolate shavings). Slice & enjoy!

(Inspired by @honeymaidsnacks#honeymaidgrahams

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