Dulce de Leche Pumpkin pie should be on your dessert list this thanksgiving and beyond. Trust me; this pie has the delightful pumpkin flavor that steadily proffers rich caramel nutrition that melts on your tongue.
This unique flavoring of dulce de leche is subtle. Still, it gives the pie a satisfying whisper of caramelized sugar and a bed of taste usually absent in most common pumpkin pies. The dessert itself is not too sweet, which waits for the sweetened whip cream that merges to holds up the pie’s absolute freshness.
Ever since I started adding dulce de leche to my pumpkin pie, I’ve never looked back. I find myself sneaking into the kitchen in the wee hours of the night because when the tummy tickles for some sweet, you satisfy that craving-maybe not, but who would dare stop me.
Thanksgiving is a few weeks away, and nothing warms my heart like the smell of aromatic fall spices. Aside from keeping the house warm and cozy, they also make for a perfect addition to baked goods. For this pie, I added some cardamom, cinnamon, and pumpkin pie spice.
If you’ve been scouting for thanksgiving dessert ideas, I guarantee you, this one is a keeper.
My husband use to loath pumpkin pie. The texture and color put him off, or maybe because he buys the bland ones from the grocery store. Well, not until he tried this rich version. I make sure to give him a generous slice with a dollop of whipped coconut cream or sour cream and a sprinkle of cinnamon to finish it off right. His dislike for pumpkin pie is a thing of the past.
It isn’t Thanksgiving or the holidays if I don’t bake this Dulce de Leche pumpkin pie or dulki loochi, as my son calls it. I hope it becomes your family’s favorite.
Why should you make this recipe?
This pie recipe comes under the category of relatively healthier foods but hits the taste buds just like right; you’ve got to make an effort on this! It’s not only budget-friendly but super easy to whip together. So, grab your whisk, get your ingredients together; let’s get that wrist moving.
Ingredients
The ingredients you’ll be needing for this homemade pumpkin pie are;
First, you’ll need a deep-dish pie crust. You can make one using my flaky pie crust recipe or buy a good-quality pre-made pastry sheet from the grocery store if you are short on time. You can equally use biscuit base crust like gingersnap cookies, pumpkin snap cookies, coconut cookies, or biscoff.
Pumpkin puree (not the mix)
Canned dulce de leche (see the recipe note on how to make yours)
Large eggs
Brown sugar
Cinnamon
Cardamom
Pumpkin pie spice
fresh ginger
Coconut whipped cream or sour cream to garnish (optional)
How To Make the best dulce de leche Pumpkin Pie
To make the workflow easier, I delegate tasks. My husband is on coconut whip cream duty, and I keep an eye on the can of condensed milk-steaming away to caramelization, whereas my son gets to add the ingredients while I whisk.
- First, we will freeze the pie for 15 minutes to hold its shape before the pumpkin pie is cooked. Some people blind bake the crust, but it’s totally up to you.
- Next, you’ll combine the eggs, dulce de leche, pumpkin puree, sugar, and spices in a mixing bowl. Whisk together until thoroughly combined.
- Transfer the content from the bowl into the frozen pie dish, and place immediately in the oven. We will first bake at a higher temperature, lower it a bit, and bake until it’s just about set. Set aside to cool off for a few hours before slicing.
- You can top off your pie with sour cream, coconut cream, or vanilla ice cream. Take it up a notch by adding some baked puff pastry leaves and watch your guest swoon.
How do I store the Pumpkin Pie?
The pumpkin pie can last up to 4 days refrigerated or up to 8 weeks in the freezer. Thaw at room temperature before devouring.
Pro tip
Because ovens circulate air differently, I’ll advise you to start checking the pumpkin pie at the 30minutes mark, adding 10 minutes intervals until the filling is just about set but slightly wobbly in the center.
How to Make Dulce de Leche at home
You’ll need
1 (14 oz) can condensed milk (preferably one without a pop-top)
Water
Large Stockpot
- Remove the label off of the cans of sweetened condensed milk
- Place the can, unopened, into a large stockpot, and fill with water until it covers the cans at least 2 inches, making sure the cans are fully submerged in water.
- Cover the pot and bring to a rolling boil, then reduce heat to low and simmer for 3-3 ½ hours (for a thicker consistency and caramelized color)
baker’s Tip: Bake 4-5 cans and Store unopened cans in the refrigerator for up to 4 weeks.
Other holiday recipes to try:
Breakfast stuffed acorn squash
Brown Butter Sweet Potato Casserole
There you have it, a quick and easy homemade pumpkin pie recipe that will hopefully become your family’s favorite. Whether you invite a friend over or enjoy a thick slice of this dulce de leche pumpkin pie solo, I hope you get a well-deserved appreciation for a job well done.
Did you make this Dulce de Leche pumpkin pie treat? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we’d love to see what you made. Don’t forget to pin it for later!
PEACE & LOVE
Maureen
Dulce de Leche Pumpkin pie
Equipment
- pie pan, large bowl
Ingredients
- 1 9” pie crust (+ 1 more for decorating. You can also use pre-made deep-dish pie crust)
- 1 (15 .oz) can pumpkin puree (NOT the mix)
- 1 (13.4oz) can dulce de leche I use Nestle La Lechera (see the note below to make yours)
- 3 Large eggs
- ½ cup Firmly packed brown sugar
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground cardamom
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon freshly minced ginger
- ½ teaspoon Salt
- Coconut whipped cream or sour cream to garnish (optional)
Instructions
- On a floured surface, roll Pie crust into a big circle ( around 12-inches circle). Gently transfer the pie crust rounds into a 9-inch pie pan(freezer safe); try not to stretch the Doug as this can cause the pie to leak. Trim the edges of the crust and fold under extra pastry. Crimp edge or decorate as you please. Place the pan in the freezer for 15 minutes while you prepare the filling.
- Preheat oven to 350°F
- Meanwhile, In a mixing bowl or the bowl of a stand mixer, beat together pumpkin puree, dulce de leche, eggs, brown sugar, cinnamon, cardamom, pumpkin pie spice salt until thoroughly combined.
- Gently pour the mixture over the frozen pie crust. Tap the bottom of the pan on the kitchen countertop to release any air bubbles. Place the pan in the middle rack of the oven and bake for 30 minutes. As the edges are beginning to set, lower the temperature to 325°F and bake for 30-35 minutes or until the filling is just about set. It will still be slightly wobbly in the center, that's okay. Remove from the oven.**If the crust edges begin to brown, cover with an aluminum foil strip or pie shield.
- Allow cooling for up to 2 hours or more before slicing. Adorn pie with baked pastry leaves or leave as it is. Serve with a dollop of whipped cream, coconut whipped cream, or sour cream.
Notes
- Remove the label off of the cans of sweetened condensed milk
- Place the can, unopened, into a large stockpot, and fill with water until it covers the cans at least 2 inches, making sure the cans are fully submerged in water.
- Cover the pot and bring to a rolling boil, then reduce heat to low and simmer for 3-3 ½ hours (for a thicker consistency and caramelized color)
Yes, but not the whole pie. You can combine the filling ahead of time, cover and set it in the refrigerator until you are ready to use it (No morethan a day since raw eggs are involved). Bake the crust according to the recipe instruction, then add the pie filling.
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