Dulce de Leche Pumpkin pie

homemade sweetened condensed milk decorated with puff pastry leaves and served with sour cream.

4.94 from 47 votes

Dulce de Leche Pumpkin pie

This pumpkin pie has a golden brown and flaky crust that is enveloped in a velvety-smooth pumpkin filling and perfectly sweetened with caramelized condensed milk. It's like a cozy and warm hug for your palate on a chilly autumn day.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 123kcal

Author: Maureen Celestine

Equipment

Pie pan
Mixing 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 or condensed milk (see post to make yours)
3 Large eggs plus 1 yolk
¼ cup Firmly packed brown sugar optional
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

Take the store-bought pie crust out of the fridge if it's refrigerated or frozen; allow it to thaw according to the package instructions. Unroll the crust and gently press it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Trim any excess or use your fingers or a fork to create a decorative edge, if desired. Prick the bottom of the crust using a fork. Place in the freezer for 15 minutes.
1 9” pie crust
Preheat the oven to 425°F.
Remove the crust from the freezer. Line it with parchment paper or aluminum foil. Make sure the paper/foil covers the entire crust and comes up over the edges. Fill the lined crust with pie weights, dried beans, or rice and bake for 18 minutes.
Carefully remove the parchment paper or foil along with the weights.
Whisk together the egg yolk and 2 tablespoons of water in a small bowl. Brush the par-baked crust with egg wash and bake for 3-5 minutes (this ensures the crust is sealed in the bottom). Place the pie dish on a baking sheet.
(to catch any potential spills).
Set aside to cool while you make the custard.
Turn down the oven temperature to 355°F.
Meanwhile, In a large mixing bowl or the bowl of a stand mixer, mix together pumpkin puree, dulce de leche, eggs, brown sugar, cinnamon, cardamom, pumpkin pie spice, fresh ginger, and salt until thoroughly combined.
1 (15 .oz) can pumpkin puree, 1 (13.4oz) can dulce de leche, 3 Large eggs, ¼ 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
Gently pour the mixture over the pie crust. Use a spatula to smooth the top and ensure it's evenly distributed. Tap the bottom of the pan on the kitchen countertop to release air bubbles.
Place the pan in the middle rack of the oven and bake for 30 minutes. As the edges begin to set, lower the temperature to 325°F and bake for 20-25 minutes or until the filling is just about set. It will still be slightly wobbly in the center, but that's okay, as it will set while it cools. Remove from the oven.
(**Cover with an aluminum foil strip or pie shield if the crust edges begin to brown).
Allow cooling for up to 2 hours or more before slicing. Adorn the pumpkin pie with baked pastry leaves, or leave it as it is. Serve with a dollop of sour cream, whipped cream, or coconut whip. Sprinkle with cinnamon or drizzle with more dulce de leche.
Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.
Coconut whipped cream or sour cream to garnish

Notes

If using a deep dish pan that is 9-10”, use 2 puff pastry rounds. Place one atop the other, then roll the pie crust to a 12-inch diameter, ⅛ inch thick, on a floured surface. Then, proceed with step 1 as outlined above for optimal results.
To ensure your pumpkin pie comes out perfectly, it's best to check the filling after 30 minutes of baking. Depending on your oven's airflow, this may vary. If the filling is just about set but still slightly wobbly in the center, bake it for an additional 10 minutes.
For the best texture and flavor, refrigerate your pumpkin pie for a few hours or overnight before serving.

(check the body of the post to make dulce de leche at home).

Nutrition