Everyone loves pumpkin pie for Thanksgiving but you can add one simple ingredient to make your pumpkin pie the one they request year after year! This Dulce De Leche Pumpkin Pie is not only delicious but beautiful with its two toned appearance. After all, you eat with your eyes first!
Because this is a custard pie, make sure you refrigerate it and keep it there until just before serving to keep the dulce de leche as firm as possible.
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Preheat oven to 350 and pull pie crust from freezer to thaw for 30 minutes while prepping pie filling.
In a bowl, combine pumpkin, pie spice, egg whites, sugar and evaporated milk.
Whisk until combined.
Add filling to the BOTTOM of the pie crust crimp line as shown in the video, do not fill to the top. Reserve the rest of the filling and refrigerate.
Bake for 55 minutes until center is solid.
Transfer to wire rack to cool completely. (Or put in the fridge if you need it sooner than later) While it's cooling, you can spray small 4-6" ramekins and bake the rest of the pie filling for 55 minutes or until solid. Top with whatever you like!
When main pie is cooled to room temperature, open the can of Dulce De Leche and spread it evenly over the top. Refrigerate pie until ready to serve.
I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!