Pumpkin Pie with Caramel Whipped Cream

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

Prep time: 15 minutes

Cook time: 50 minutes

Ready time: 1 hour, 5 minutes

Servings: 8


for Pie:

1 1/2 cups crushed chocolate graham crackers

4 tablespoons margarine, melted

1 cup pumpkin puree (15-ounce)

1 cup soy milk

2 large eggs

1/2 cup brown sugar

2 tablespoons maple syrup

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

for Caramel Whipped Cream:

4 tablespoons caramel sauce

2 cups pareve whipped cream


Preheat oven to 350. 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. In a large bowl, combine pumpkin, soy milk, eggs, sugar, maple syrup and spices; 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