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.
This pie comes under the category of relatively healthier foods but hits the taste buds just like Stu- pe- fying; 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.
How To Make Dulce De Leche Pumpkin Pie
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.
The ingredients you’ll be needing for this homemade pumpkin pie are;
Pumpkin puree (not the mix)
Canned dulce de leche (see the recipe note on how to make yours)
Pumpkin pie spice
Coconut whipped cream or sour cream to garnish (optional)
To make the work-flow 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 cooked through. Set aside to cool off completely 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.
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
Dulce de Leche Pumpkin pie
- 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
- ½ teaspoon Salt
- Coconut whipped cream or sour cream to garnish (optional)
- 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 425°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 15 minutes. Then, lower the temperature to 350°F and bake for 30-50 minutes or until it is firm in the center. **If the crust edges begin to brown, cover with an aluminum foil strip or pie shield.
- Allow cooling 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.
- 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)