Sweet Caroline: Pumpkin Dulce de Leche Pie
One of the reasons I love Thanksgiving so much is all pie. You name it: pecan, apple, rhubarb, chocolate banana cream, and of course, pumpkin. Pumpkin is practically obligatory, but oh-so delicious. It’s such a simple pie, but when made right, it’s really tough to beat.
This pumpkin pie recipe from my very own mom has the best flavor and texture of any I’ve tried. Then I saw a link for a dulce de leche pumpkin pie on recipegirl.com via foodgawker, and it looked pretty amazing. So, to marry two great recipes, I added the dulce de leche that this recipe calls for to my mom’s. It’s a fantastic twist on an old classic.
Ingredients:
1 unbaked pie crust
3/4 can of dulce de leche (I microwaved for about 20 seconds to soften)
1 1/4 cup pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1 tablespoon flour
2 eggs, slightly beaten
1 cup evaporated milk
2 tablespoons water
1/2 teaspoon vanilla
Directions:
Preheat oven to 400 degrees and move the rack to the second-to-bottom position. Scoop softened dulce de leche in unbaked pie shell and set aside. Combine pumpkin, sugar, salt, spices and flour in a mixing bowl. Add egs; mix well. Add evaporated milk, water and vanilla. Mix well. Pour mixture into shell, on top of dulce de leche. Bake for 45 - 50 minutes until center jiggles only slightly.
November 24th, 2009 at 10:25 am
yum! I’m attempting my first pumpkin pie this year (my husband is the only one that eats it so we always do storebought, but I thought I’d go big this year)….so my question is this: do you use a mixer, or mix by hand?
November 25th, 2009 at 10:33 am
For this pie, I just whisk it all by hand. It’s so easy!
November 25th, 2009 at 11:51 am
Looks amazing Care! Does the dulce de leche just form a different texture on the bottom? How can you describe the difference?…overall sweeter or does the consistency change too?
November 25th, 2009 at 4:00 pm
The dulce de leche sort of blends with the pie’s texture. It’s a tiny bit thicker on the bottom, and it adds a caramel flavor, but it’s not overwhelming either in taste or texture.
November 29th, 2009 at 6:25 pm
I made this twice and both times the dulce de leche bubbled out from the bottom of the crust and not only made a mess but made it kinda look ugly. I even used only half of it on the second pie. Do you have this problem? They taste great but just make a mess…
December 1st, 2009 at 1:02 pm
I couldn’t find dulce de leche in my grocery store, so we ended up buying carmel ice cream topping, and putting some of it in the bottom of the crust. It was hands down, the best pumpkin pie I’ve ever had. I couldn’t stop eating it! Thanks for the recipe!