Take the classic pumpkin pie up a notch with dulce de leche! This easy pie recipe is a perfect way to make something traditional for Thanksgiving while giving it a modern spin. It’s also extremely delicious.
- 1 pie crust, store-bought or homemade
- 1 can (13.4 oz) dulce de leche
- 1 teaspoon cinnamon, plus more for topping (optional)
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
- 1 cup evaporated milk
- Whipped cream or whipped topping, for topping (optional)
- Heat oven to 425°F. Press one prepared pie crust into the bottom and sides of a 9-inch pie plate; flute edges as desired. Transfer pie crust to the freezer to set slightly while you prepare the filling.
- Transfer dulce de leche to a small, microwave-safe bowl. Microwave on High for 45 seconds to 1 minute; stir thoroughly. The dulce de leche should be smooth and drippy; if it’s still a little stiff, microwave it on High for 10 to 15 more seconds. Set aside.
- In a small bowl, whisk together cinnamon, cardamom, ginger, nutmeg and salt. In a large bowl, whisk together eggs and pumpkin until combined, then whisk in the spice mixture. Gradually whisk in evaporated milk until combined. Gradually whisk in warm dulce de leche until well-combined.
- Pour the filling into the prepared pie crust. Bake for 15 minutes, then reduce oven temperature to 350°F. Bake for 35 to 45 minutes more or until the filling is set along the edges and only slightly jiggly (not loose) in the center. Cover the crust with foil halfway through baking if it’s getting too brown.
- Transfer fully baked pie to a cooling rack to cool completely, at least 2 hours. Slice and serve topped with whipped cream and a dusting of cinnamon, if desired.
- Store leftovers, covered, in the refrigerator for up to 5 days.
- Recipe adapted from The Washington Post.
- Freeze: You can freeze this pie, fully baked and cooled. Once fully cooled, wrap tightly in plastic wrap and two layers of foil. Freeze for up to 3 months. Thaw, covered, in the refrigerator overnight before serving.
Keywords: dulce de leche pie, pumpkin pie filling, all-butter pie crust, pumpkin filling