Dulce de Leche Pumpkin Pie
A delightful blend of traditional pumpkin pie with the rich sweetness of dulce de leche, perfect for family gatherings and holiday feasts.
Ingredients
Filling Ingredients
- 1.5 cups pumpkin puree Fresh or canned
- 0.75 cups dulce de leche Store-bought or homemade
- 2 large eggs At room temperature
- 0.5 cups sugar To amplify sweetness
- 1 teaspoon ground cinnamon For flavor
- 0.5 teaspoon ground nutmeg Adds warmth and complexity
- 0.5 cups heavy cream For richness
Crust
- 1 piece pie crust 9-inch, unbaked
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, dulce de leche, eggs, sugar, cinnamon, nutmeg, and heavy cream. Mix until smooth and creamy.
- Roll out the unbaked pie crust and press it into a 9-inch pie dish, trimming any excess dough.
- Pour the pumpkin and dulce de leche filling into the prepared pie crust.
- Bake in the preheated oven for 45-50 minutes, until the edges are set but the center jiggles slightly.
- Let the pie cool on a wire rack for at least one hour.
Serving
- Serve slices of the pie with a dollop of whipped cream and a drizzle of extra dulce de leche.
Notes
Use room temperature ingredients for better emulsification. Chill pie crust before baking to avoid shrinking. Adjust sweetness and texture by using sugar alternatives or dairy-free options if desired.