Pumpkin Pie with Caramel Whipped Cream
The trees don’t have to be all shades of orange, yellow, and red for me to crave pumpkin pie. After I graduated high school, my family moved to hot, humid Miami. I dreamed of returning north and consoled myself all summer by eating loads of pumpkin pies, like it was my job.
Yes, I freely admit my love of food. It seems that my standards of food categories and portion size are not exactly like everyone else’s; and that point was brought home to me by my agent who is working with me on a proposal for my next cookbook. I was considering including a pastrami-layered potato kugel, and I put it into the chapter on side dishes. She took one look at it and said, “Jamie, you misplaced this recipe. It should go into the chapter on mains.” It was an “aha!” moment. Hubby and I got a good kick out of it. “Oh, so that’s our problem? Eating ‘mains’ as ‘sides’!” And too many pies.
But I digress. Back to the pumpkin…
Luckily, it’s inherently not bad for you. A pumpkin has lots of fiber and vitamin A and it’s low in calories and fat. When I am feeling well-behaved, I make my pie using fat free milk (for my dairy rendition) or low-cal soy or almond milk (for my pareve rendition), a sugar substitute and NO crust. That’s when I let my responsible nature take over. Or I happened to get on the scale that day. I mean, how would I look if I downed an authentic pumpkin pie daily, like my vitamins? (This is not a question to be answered in “comments.”)
This special Pumpkin Pie with Caramel Whipped Cream that I dreamed up for you sits in a chocolate graham cracker cookie crust. You simply fold a few tablespoons of caramel into whipped “cream” and spread a generous layer on top of your pie before serving. Give me a call and I’ll come taste-test it for you.
WIN A TURKEY!! If you want to be in with a chance to win an Empire turkey for your Thanksgiving Feast, answer this question in the comments: What’s your pumpkin pie twist? Or do you prefer traditional? Contest closes 9 am Friday Nov 18 2011. But you can win a turkey every day this week – just check out the contest info post for more details. For full contest rules and information click here.
THIS TURKEY HAS BEEN GIVEN AWAY – LAST CHANCE TO WIN HERE!
Entrants must be aged 18 and over, and US Residents. By entering the contest you give JoyofKosher permission to share your email address with Empire Kosher.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I prefer traditional pumpkin pie but that caramel whipped cream sounds
like the perfect topper. I’m going to give it a whirl next week. Thanks for the simple tip!
i think the recipe sounds great.. my addition would be some pumpkin spiced coffee to accompany!
I love the traditional, warm with a little ice cream or whipped cream
I like traditional pumpkin pie (yours sounds amazing though!).
i think the addition of chocolate along w/ the pumpkin sounds terrific!
I have to admit that I’m not a big fan of pumpkin pie. I do like a good pumpkin roll, though, and I wouldn’t mind drizzling it with caramel sauce. In fact, I think adding caramel is an excellent idea!
I love traditional pumpkin pie but I have made a crustless pie for those that need gluten-free.
I love pumpkin pie! I definitely am a purist when it comes to pumpkin pie, though. My husband {amazingly good pie maker} makes pumpkin pie from scratch, with sugar pumpkins and the whole nine. SO good! Plus, that’s one less thing on my list to make
Thanks for another chance to win!
My favorite twist is making pumpkin cheese cake. Use the tofutti cream cheese and sour cream for the pareve rendition although I love to treat myself with the real dairy version every now and then (just not with my turkey!)
As long as there is whipped cream, traditional pumpkin pie is the best, especially when its made dairy.
I really don’t like pumpkin pie at all, never have, and I doubt there’s anything that could make me change my mind. I’ll take a sweet potato pie any day. Maybe that’s the Southerner in me. If I simply must produce a pumpkin pie, though, I go with Regan Daley’s Cazuela Pie ( http://www.whyy.org/91FM/chef/recipe160.html ). Very different, easy to make parve, and the involved prep can be done in stages ahead of time. Oh yeah, it also tastes great.
I actually don’t really like pumpkin pie all that much. Probably the only way I would eat it is with that delicious caramel whipped cream topping and the chocolate graham cracker crust.
I love pumpkin pie from scratch.. my twist is a caramel drizzle decorates the top. The combination is amazing! Especially when served warm, topped with french vanilla ice cream =) Just typing this makes me wanna go bake one! Thanks for another chance to win !!
i love pumkin pie its my favorite desert ever! and oh so very healthy and nutritious
This looks great! I am getting hungry already. Only another week (if I can wait)
i put some nutmeg on my pumpkin pie – so it’s extra delicious!!!
I normally like traditional pumkin pie but this looks amazing! I am going to have to try it!
Traditional wins hands down in my family. With whipped cream, of course!
I would prefer your caramel pumpkin pie. I love other things pumpkin but regular pie is a bit too much for me
I love pumpkin pie, but i don’t have any special twist on it. I’m a traditionalist, I guess.
oh, that sounds delicious! I think caramel makes everything better! You may not consider this a “twist” on pumpkin pie…but, what I do is eliminate the crust (I know, my mother was horrified & disappointed). That way I’m not only saving calories, but I don’t need to worry about a soggy crust either!
Thanks for the giveaway.
My favorite twist is adding chocolate chips!
I usually make the old traditional. Yours sounds a lot better. The caramel whipped cream sounds delicious.
I enjoy the traditional, BUT lately, I’ve been a big fan of pumpkin pie spice, both added to the pie filling itself, as well as to the whipped cream on top… delicious recipe above!
I love the recipe you’ve posted, but I like sticking to the traditional pie
Your recipe sounds much better then the traditional one I make each year.
I don’t make or eat pumpkin pie, so I have no twist.
Very traditional on the pie, but add different whipped creams on side to go with pie. Ginger, nutmeg, and pumpkin spice.
tes 1283 yahoo
I’ve made “pumpkin pudding” lots of times (pie without crust), but I have a whole wheat pistachio nut crust I like to make when I’m doing real pie. Obviously, it only works for single-crust pies, like pumpkin.
I prefer traditional, eating it warm with vanilla ice cream.
this looks so good I cant eat it thought have fat restrictions but looks wonderful
My husband loves his pumpkin pie. I nned a great parve recipe. I hatevwaiting so long to eat as I am the washer upper too.
This is a brilliant recipe. Love the chocolate crust AND caramel whipped cream. Great compliments to the pumpkin filling!
I like making a pareve pumpkin cheesecake with the non-hydrogenated tofutti cream cheese and Splenda.
I love traditional pumpkin pie with whipped cream we make and sprinkled with cinnamon.
My pumpkin pie “twist” is to avoid it. Apple is equally seasonal and I like it.
Its got to be traditional when it comes to pumpkin pie. But my favorite Thanksgiving pie is pecan.
I love the traditional pumpkin pie!
I love pumpkin pie. Today’s project is to make Smitten Kitchen’s Baked Pumpkin and Sour Cream Pudding. Kindof like pie minus crust. I’m starting from home-made puree. Ok, I’m actually using a butternut squash from my garden.
We prefer traditional Pumpkin Pie.
I’ve only made traditional pumpkin pie, but you’ve inspired me to try something different this year!
I prefer traditional, with a very buttery crust.
It looks so good! But definitly not good for a diet!
I am totally a traditional pumpkin pie person. But I love the description and photo of yours!
I do love pumpkin pie and with whipped cream it is even more yummy!
I definitely prefer a traditional pumpkin pie. I like a flaky crust on top as well. Either whipped cream or vanilla ice cream is a great way to top it off.
I always like to try new things. The flavored whipped cream sounds delicious.
Would you believe I’ve never had pumpkin pie? Now in Israel, my former mother-in-law would use pumpkin in the soup she made for her couscous (along with chickpeas, cabbage, potatoes, carrots…) and the whole idea of using pumpkin in desserts wasn’t something heard of (I moved from there in 2003, don’tknow if that’s changed)…
both!
and the twist has to be different every year to make things interesting!
My pumpkin pie twist is adding some chopped walnuts and a touch of rum and nutmeg. It adds that something extra that makes you go hmmmm…..then, YUMMY!
Im a traditional girl all the way!
I usually make a traditional pumpkin pie, but this year I think I’m going to top it with a spiced pecan topping, and if I have the time, a gingersnap crust.
To JudiJR – I’ve made a parve pumpkin pie – adding some margarine to soy milk, to approximate the fat content of heavy cream. But I bet that coconut milk or almond milk could be used, too.
When we do milchig/veggie Thanksgiving it’s pumpkin cheesecake. When we serve turkey it’s mocha pecan pie.
Oh, and this year we’re also doing an apple-quince pie
I go for traditional
Sounds a little richer than what I like. Would have to try it, though, to truly decide.
My friend makes a vanilla pie without the crust and flavors it with pumpkin. The kids love it!
sounds good. i make a vegan kosher pumpkin cheesecake which is my personal fave
Sometimes we make our pumpkin pie from a whole pumpkin. So delicious!
i like a strudel topping on mine
Instead of pumpkin pie, I make a sweet potato pie. I steam fresh sweet potatoes and mash them by hand, and them combine it with yogurt and spices. Comes out great!
We love a traditional pumpkin pie, but it’s really just something to sit under lots of homemade whipped cream!
I like traditional or sometimes a cheesecake pumpkin pie : )
I prefer the traditional pumpkin pie.
I make a no-egg parve pumpkin pie recipe. Very easy … just mix the ingredients in the food processor, pour into a pie shell, then bake: http://ohyoucook.blogspot.com/2010/11/thanksgiving-recipes-pt-iii-no-egg.html
That pie looks fantastic! I never thought of using a graham cracker crust like that one….I am going to try this! Thanks!
Never been a big fan of pumpkin pie, but my mother always made a mean apple pie – none better – and I GOT THE RECIPE!!!!!!!!!
Traditional all the way! Everytime I mention a different spin on pumpkin pie to my husband- he says: Some other time you can make that, but on Thanksgiving I want a real pumpkin pie! That is his comfort food- reminds him of all the wonderful times spent with family during the holidays!
I dont really like pumpkin pie made pareve, but i make some awesome pumpkin cranberry bars!
I usually stick to traditional, though I’d eat pretty much any kind of pumpkin pie!
I love it simple and classic : ) maybe just some dough leaves on top but then of course lol when i eat it i top it with a yummy touch of whip cream
I love traditional!
I love the traditional, light on the nutmeg.
I cut out leaves from extra pie crust and use around edges of my pie.
I make the crust from scratch and double up on the spices.
make pumpkin cheesecake now, and made pumpkin fudge..kids are not crust people
i prefer pumpkin cheesecake YUM
I am definitely a traditional pumpkin pie person. I wouldn’t be opposed to twists in general, but on thanksgiving day I only want traditional pumpkin pie with cool whip on top.
I prefer the traditional pumpkin pie
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and the winner is LILYBISCUIT7!