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Pumpkin Pie with Caramel Whipped Cream

Pumpkin Pie with Caramel Whipped Cream

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

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


For Pie:

  • 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

For Caramel Whipped Cream:

  • 4 tablespoon caramel sauce
  • 2 cup pareve whipped cream


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