To save time use a store bought prepared graham cracker pie shell instead of making your own.
Pumpkin Pie with Caramel Whipped Cream
Servings
8 Servings
Ingredients
- 1½ cup crushed chocolate graham crackers
- 4 tablespoon margarine melted
- 1 cup pumpkin puree 15-ounce
- 1 cup soy milk
- 2 large eggs
- ½ cup brown sugar
- 2 tablespoon maple syrup
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 tablespoon caramel sauce
- 2 cup pareve whipped cream
Instructions
- 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
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.)
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!
I’d substitute chocolate sauce for the caramel sauce in the whipped cream.
Chocolate graham crust with pumpkin pie mmmmmmm good! Would leave out the whipped creme & caramel though.
This is definitely going to be one of my saved recipes. What a fantastic blending of pumpkin, caramel, and a chocolate crust too! NOMITY!
Looks absolutely scrumptious… would be a great addition to the bird <3
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.