Dulce de Leche Pumpkin Pie Recipe

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The perfect variation of a Thanksgiving classic – Dulce de Leche Pumpkin Pie is a simple yet impressive dessert!

Fact: Try as I may, I have a table full of selective eaters every single day. (this does not include my husband…that guy will eat almost anything!)

Fact: Most of the food I serve (and later blog about) is frowned upon by at least one (sometimes 4!) youngsters

Fact: Getting the whole house to enjoy the same thing (even if it’s dessert) is a triumph in my book…that means it can be a family favorite and can be included in our family’s traditions

I said all that to say this…all 4 of those selective eaters ate all of this pie and begged for more!! Astounding to say the least. And my pie loving husband said this pie shot to the top of his “favorite pie” list (which also includes this pecan pie and cranberry pear pie).

Seriously, the ingredient list is short and the results – a creamy, layered and delightful pie. I even made my own dulce de leche (it’s caramelized sweetened condensed milk that you can make at home or buy from the grocery store). This pie is our new favorite…whipped cream highly recommended!

Join us!

Dulce de Leche Pumpkin Pie

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This simple recipe for Dulce de Leche Pumpkin Pie is a gorgeous, creamy layered pie that's perfect for Thanksgiving.

Ingredients

PASTRY FOR A SINGLE CRUST PIE
1 8 oz. block CREAM CHEESE, softened
4 Tablespoons DULCE DE LECHE
1 EGG
1¼ cups PUMPKIN PUREE
½ cup EVAPORATED MILK
2 EGGS
⅓ cup SUGAR
1½ teaspoons PUMPKIN PIE SPICE

Instructions

Prepare pastry for a 9 inch deep dish pie plate. Chill until ready to fill.
Beat together cream cheese and 2 Tablespoons of dulce de leche, add 1 egg and mix well. Spread evenly in crust and chill for 30 minutes.
Preheat oven to 350 degrees. Combine pumpkin puree, remaining dulce de leche, evaporated milk, 2 eggs, sugar and pumpkin pie spice. Pour over cream cheese layer*.
Bake for 50-60 minutes or until center is set. Cover edges loosely with foil if they start to get too brown. Cool on a wire baking rack and serve with whipped cream.

Notes

*When pouring the pumpkin layer, don't pour it all into the middle of the pie at one time otherwise the cream cheese layer will start to rise up the sides. Pour it gently along the edge of the pie first and make your way into the middle. Smooth it out with a spatula.