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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Dulce De Leche Pumpkin Pie
November 3, 2016
Category
Pies
You got caramel in my pumpkin! You're welcome!
Ingredients
- 1 unbaked pie crust (see Easy Homemade Pie Crust video or store bought)
- 1 15 ounce (425g) can pumpkin puree
- 2-3 tsp pumpkin pie spice
- 4 egg whites
- 1/2 cup (100g) sugar
- 12 oz can evaporated milk (I use fat free)
- 1 can Nestle La Lechera Dulce De Leche
- Tools Needed:
- Large Mixing Bowl
- Whisk
- Cookie Sheet
- Spoon
Instructions
- 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.
© 2024 Mrs Kringles Kitchen
