Dulce de Leche Pumpkin Pie
 
 
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
  1. Prepare pastry for a 9 inch deep dish pie plate. Chill until ready to fill.
  2. 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.
  3. 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*.
  4. 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.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2013/11/dulce-de-leche-pumpkin-pie/