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Pumpkin Pie with Caramel Whipped Cream
 

November 16th 2011

Contributed by: Jamie Geller

 

 

6 comments | Leave Comment

 
 
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Recipe

Pumpkin Pie with Caramel Whipped Cream

To save time use a store bought prepared graham cracker pie shell instead of making your own.

Times

  • Prep Time : 15 min
  • Cook Time : 50 min
  • Ready Time : 1 hour, 5 min

Servings

8 Servings

Ingredients

    For Pie:

    • 1½ cup crushed chocolate graham crackers
    • 4 tablespoons margarine, melted
    • 1 cup pumpkin puree (15-ounce)
    • 1 cup soy milk
    • 2 large eggs
    • ½ cup brown sugar
    • 2 tablespoons maple syrup
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg

    For Caramel Whipped Cream:

    • 4 tablespoons caramel sauce
    • 2 cups pareve whipped cream

    Directions

    Preheat oven to 350° F. In a small bowl, combine crushed graham crackers and margarine and stir. Press mixture into a 9-inch pie plate in an even layer, across the bottom and up the sides. Bake for 10 minutes and remove.

     

    Increase oven temperature to 400° F. In a large bowl, combine pumpkin, soy milk, eggs, sugar, maple syrup and spices and whisk. Gently pour into pie shell and bake 40 minutes or until set. Let cool completely or refrigerate overnight for best results.

     

    Gently fold 4 tablespoons caramel into whipped cream. Spread over chilled pie just before serving and slicing.

     

    Yield: 1 (9-inch) pie

     

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    Tags

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    Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

     

    comments

     

    6 Responses to Pumpkin Pie with Caramel Whipped Cream

    1. avatar Gwenelle says:

      I think the chocolate is a bit much for this recipe. I’d probably make it with my whole wheat-pistachio nut crust to play up the delicate maple flavor in the filling rather than overpowering it.

    2. avatar lital321 says:

      Looks absolutely scrumptious… would be a great addition to the bird <3

    3. avatar BridgeStt says:

      This is definitely going to be one of my saved recipes. What a fantastic blending of pumpkin, caramel, and a chocolate crust too! NOMITY!

    4. avatar Browniemom says:

      Chocolate graham crust with pumpkin pie mmmmmmm good! Would leave out the whipped creme & caramel though.

    5. avatar JustHavingFun says:

      I’d substitute chocolate sauce for the caramel sauce in the whipped cream.

    6. avatar tastyfood says:

      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!

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