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Pumpkin Pie with Caramel Whipped Cream

 

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Pumpkin Pie with Caramel Whipped Cream
 

 

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9 Ratings9 Ratings9 Ratings9 Ratings9 Ratings (9 Ratings)
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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

    Nutrients

    Servings Per Recipe: 8 Servings

    Amount Per Serving

    • Calories: 406
    • Total Fat: 20g
    • Cholesterol: 47mg
    • Sodium: 248mg
    • Total Carbs: 54g
    •     Dietary Fiber: 4g
    • Protein: 6g

    Tags

    About Jamie Geller

    avatar

    Jamie Geller is the only best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

     

    comments

     

    7 Responses to Pumpkin Pie with Caramel Whipped Cream

    1. avatar says: Gwenelle

      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 says: lital321

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

    3. avatar says: BridgeStt

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

    5. avatar says: batya7

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

    6. avatar says: tastyfood

      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!

    7. avatar says: druby38

      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.)

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