Pumpkin Pie with Dulce de Leche has delicious Latin style caramel spread onto the pie crust BEFORE baking to add a rich, smooth depth of flavor.
Dulce de Leche puts a Southwest spin on one of America's Best Pumpkin Recipes.
They say opposites attract. That is certainly true when it comes to pie. Pumpkin pie is my favorite holiday dessert. In fact, I wait all year for pumpkin pie and no, I can't make it any other month of the year. Anticipation is half of the flavor.
My husband, on the other hand, loves cream pies; any kind of cream pie.
So, how have we survived so long together? Two people... separated by pie? I guess it's the stuff that romance is made of.
One thing my husband does love is dulce de leche! It's the sweet, creamy Mexican style sauce made from reducing condensed milk until it is thick and caramelized. Every year, to "get in the mood" for the holidays, I dress up a few of my pumpkin pies with dulce de leche and we have one of those-
"Hey! You got pumpkin pie on my dulce de leche!" moments. And then, for just an instant, my husband thinks he likes pumpkin pie.
More Pumpkin and Caramel Combinations
If you're like me and you love the pumpkin and caramel-y flavor combination of this Pumpkin Pie with Dulce de Leche, you will also want to try more recipes.
My friend's delicious Pumpkin Pie Mocktail is at the top of the list. This drink gets it caramel-y flavor from brown sugar and an "optional" slash of rum-yum! Can't wait for a pie to cool down? This Pumpkin Dump Cake is best warm from the oven in a cast iron skillet.
What is Dulce de Leche?
Dulce de Leche or "sweet milk" is a sweet, caramel like sauce made from caramelizing condensed milk. It is a delicious Latin American confection used for sauces, candies and desserts. It's perfect for ice cream and cheesecakes or a salted, caramel flavored milk candy.
Dulce de leche is softer and creamy caramel sauce. It doesn't have that "stick to your teeth and rip out your filling" texture of regular caramel. I use it in a lot of my holiday recipes, just about anywhere that calls out for a mild, caramel flavor.
Luckily, you can find it in almost any grocery store. Just look in the aisle with Mexican specialty foods.
My favorite Pumpkin Pie recipe gets a subtle depth of flavor with a layer of dulce de leche spread on the pie crust BEFORE adding the pumpkin custard mixture then, baking at a slightly lower temperature.
How to Make Pumpkin Pie with Dulce de Leche
Start with the crust:
- Choose your favorite Pie Crust recipe.
- Prepare the recipe as directed
- Then, roll out the pie crust and trim to fit your pie plate.
- Transfer the crust to your prepared pie plate using the rolling pin
- Cut shapes out of the scraps of left over pie crust with extra small cookie cutters
- Set the shapes aside until the pie is ready to bake.
- When the pie is filled, arrange the pie crust shapes to the edge of the pie
Add a Dulce de Leche Layer to Your Pumpkin Pie
Next, add the dulce de leche:
- Open the can of dulce de leche and stir well. Leave the dulce de leche in the can to save on dirty dishes.
- Spread the dulce de leche onto the pie crust.
- Using an off-set spatula is very helpful for this step.
- The dulce de leche should be about ⅓ of an inch thick
- Sprinkle with sea salt, if desired ( I do )
- Set aside
Mix the Pumpkin Custard for the Pie
Then, make the pumpkin mixture:
- With a hand mixer, beat the sugar and molasses together
- Add the eggs, salt and spices and beat until well comined
- TIP: Do Not over beat the eggs, your pie will "puff up" in the even and then "fall" when it cools if the eggs are over beaten.
- Add the pumpkin puree and the milk then, mix well.
- Pour the pumpkin custard into the pie crust.
- Arrange the pie crust shapes around the edge of the pie
- You may need a little egg wash or milk to brush the edge with. That will help the shapes stick to the pie crust. It is not necessary, just push down a little.
Tips for Baking a Pie with Dulce de Leche
Be careful to follow the baking temperature instructions-
- Cook this Pumpkin Pie with Dulce de Leche at a lower temperature than regular pumpkin pie.
- You will notice that the heat is turned down to 350 degrees (instead of 400). This is so that the dulce de leche does not scorch.
- The dulce de leche will may boil and disappear into the custard, that is normal.
- Check the pie at 45 minutes to make sure the edges of your pie are not browning too quickly. If they are, cover the edges with aluminum foil.
- Because the pie is baking at a lower temperature, you will need to bake it a little longer, from 50 to 60 minutes but check for doneness, please. All ovens are different.
How to Tell If a Pumpkin Pie is Done
- The pie is done if it is firm around the edges but, still slightly "jiggly" in the center. Jiggly... not liquid-y.
- Confused? You may use an instant read thermometer. The FDA recommends cooking pumpkin pies to 180 degrees in the center of the pie.
- You may also use the "toothpick" or "knife" test. Insert a toothpick or clean knife into the center of the pie. If it comes out clean, the pie is done.
- TIP: remember that the pie will continue to cook a little bit after removed from the oven. This is called "carry over cooking."
Do you need a great pie crust recipe?
My "baking diva" friends, Barbara and Frieda, have great pie crust recipes with easy to follow instructions on their blogs so, check them out if you are looking for a new pie crust recipe.
Give this Pumpkin Pie with Dulce de Leche recipe a try and let me know how you like it.
Try this recipe and let us know what you think. Share on twitter and subscribe for future recipes delivered right to your inbox.
-posted by Sandy
Pumpkin Pie with Dulce de Leche
Ingredients
- 1 unbaked 9 inch pie crust
- 1 egg white, beaten
- 2 large eggs
- ½ cup sugar
- 2 tablespoons molasses
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 to 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice or clove
- 2 cups cooked pumpkin, fresh pureed or canned (not pumpkin pie filling)
- 1 ½ cup milk, light cream or evaporated milk
- 1 6 ounce can of dulce de leche
- 8 ounces whipping cream
- 2 tablespoons caster sugar (may use powdered sugar)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees.
- Roll out pie crust and place in a 9 inch pie pan. Brush the inside of the pie crust with beaten egg white. Set aside.
- Beat eggs with sugar, molasses, salt and spices until well blended. Add the pumpkin and milk; mix well. Adjust seasoning to taste.
- Spread dulce de leche in a layer on the bottom of the pie crust.
- Sprinkle sea salt over the dulce de leche.
- Gently spoon pumpkin filling over dulce de leche trying not to unsettle the sea salt. Slowly pour the rest of the filling into pie crust.
- Place the pie on the lower rack of the oven. Immediately lower the temperature to 350 degrees and cook for 50 to 60 minutes or until done. The center of the pie should still "giggle" a little. Don't over cook the pie or it will crack and separate from the crust at the sides of the pie. Remember, it will continue to cook for a few minutes when you remove it from the oven.
- Resist the urge to raise the temperature of the oven or the custard type filling will bubble and boil. The dulce de leche will also bubble and mix in with the pumpkin layer.
- Set pie on a wire rack to cool.
- Whip the cream and sugar together. Add the vanilla and whip lightly until mixed.
- Serve pie with a dollop of whipped cream.
Notes
Tip for making Pumpkin Pie with Dulce de Leche- Dulce de Leche is a delicate milk caramel that will boil if baked at too high of a temperature. I have reduced the temperature and added a little time to the cooking time. Please begin checking for doneness at the 45 minute mark.
Tip 2-If the Dulce de Leche does boil while cooking, don't worry! Everything is fine, it will disapear into the pumpkin mixture giving it a wonderful depth of flavor, but, you may not be able to see the "stripe" of Dulce de Leche just above the crust.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 414Total Fat 21gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 8gCholesterol 93mgSodium 313mgCarbohydrates 50gFiber 2gSugar 36gProtein 8g
Nutritional values are calculated by
Barbara @ Barbara Bakes
What a gorgeous pie! Sounds like a a great way to change up pumpkin pie. Thanks for the link love.
SeattleDee
Too cute to cut! The decorative edge on your pie is almost enough to send me to the kitchen... almost. Pie crust is a continuing challenge.
Diane {Created by Diane}
so pretty and sounds D-licious!
Hester @ Alchemy in the Kitchen
Mmmmm Dulce de Leche - definitely improves pumkin pie! Love the way you've done the crust. Pretty as a picture!
Cookin' Canuck
I have a feeling this flavor combination could convince any pumpkin pie naysayer that they may be wrong. Wonderful!
The Mom Chef ~ Taking on Magazines One Recipe at a Time
Pumpkin pie is my most favorite in the world as well and I only make it around the holidays. I'm also a HUGE fan of caramel...in any form (even the rip out the fillings kind). This looks AMAZING. Compromise is the key to all good relationships and we've definitely benefited from yours!
Steph@stephsbitebybite
This pie is gorgeous! And the dulce de leche sounds like a great addition!
Beth Michelle
I love how you put dulce de leche with a pumpkin pie! Must taste amazing!! Your pie is beautiful!
alex
very nice..super
Deborah
What an amazing flavor combination!
Susan Bewley@Budget Earth
This sound very rich, but I bet it is absolutely tasty! I think I still have some cans of pumpkin from fall laying around here 🙂
Budget Earth - Baked Acorn Squash Recipe
Sandy
Hi Bev, The thing I like about this dish is that it makes gives the pumpkin pie more depth of flavor without making it sweeter. Give it a try and let me know what you think.
Jane
I was thinking of making dulce de leche tomorrow to use in a tart! Question for you-does the dulce de leche make the pie crust soggy or anything? Is it better to bake the tart with the dulce de leche, or blind bake the crust first? Thanks so much, love your blog!
Sandy
Hi Jane, I did not blind bake the crust and it came out just as nicely as it usually does with a pumpkin pie. I think the dulce de leche is thicker and has less liquid than my pie filling so, it may have kept the crust a little drier. I do roll my crust for the bottom a little thinner than when I roll out a top crust. So, I'm sure either way will work, it will depend on your tart filling.
Just remember to drop the temperature a little to about 350 so that the dulce de leche does not boil into your filling.
Hope this helps. Happy Thanksgiving!
Sandy
Barbara @ Barbara Bakes
Such a gorgeous pie. Love the way you changed it up!
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Dee Lafrenz
You have so many great recipes. I have seen many sites, but you have such a great collection, and they sound so amazing. I have taken down several to make at home. Thank you for sharing.
Aymie
Can I bake this is a deep
dish pie plate? Should make .5 more to make sure it is full? Let me know whatcha think! Looks AMAZING and found this just in time for Thanksgiving 🙂
Laura @MotherWouldKnow
What a delightful combination. Usually I find dulce de leche too sweet, but with pumpkin it would be fabulous. I'm all set with desserts for this Thanksgiving - hope I can remember this one for next year:)
Jamie
This pie looks amazing and really anything with caramel flavors is on my EAT NOW list!
Carol Hicks
Unbelievably delicious. Really kicks an old favorite up a notch!
Pam Avoledo
I've never heard of adding dulce de leche. Personally, I'm iffy on caramel. However, this sounds really good!
Sandy
HI Pam, It's good to hear from you! I think caramel is a little sweet for me as well, dulce de leche is not as sweet. Its just adds a bit of richness to the taste and depth of flavor without overwhelming the pie with sweetness or sticky caramel.
Denay DeGuzman
This is a fantastic recipe for pumpkin pie! For Thanksgiving I was searching for a great homemade recipe that was a bit different than the one I normally make. So delicious!
Denay DeGuzman
I just had to return and give this fantastic recipe the 5-star rating it deserves!
Christina
I love the addition of dulce de leche! What a great twist!