Pumpkin Pie with Caramel Whipped Cream
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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
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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About Jamie Geller
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7 Responses to Pumpkin Pie with Caramel Whipped Cream
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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 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.
Looks absolutely scrumptious… would be a great addition to the bird <3
This is definitely going to be one of my saved recipes. What a fantastic blending of pumpkin, caramel, and a chocolate crust too! NOMITY!
Chocolate graham crust with pumpkin pie mmmmmmm good! Would leave out the whipped creme & caramel though.
I’d substitute chocolate sauce for the caramel sauce in the whipped cream.
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!
Try trader Joes almond milk instead of the soy. I’ve been using it for all my parve recipies that call for milk. TJ has no carrageenan. (My family is sensitive to milk, soy and carrageenan.)