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DULCE DE LECHE PUMPKIN- TOFFEE PIE www.RecipeGirl.com 1 deep dish pie crust (frozen or make your own) ¾ cup canned dulce de leche (about- maybe a little less) 2 large eggs One 15oz. can of pure pumpkin puree (not pumpkin-pie filling) 1 cup firmly packed brown sugar 2 Tbs flour 1 Tbs pure vanilla extract ½ tsp salt 1 tsp ground cinnamon ¾ tsp ground ginger ¼ tsp ground nutmeg 12 ounce can evaporated milk whipped cream and toffee bits for garnish, if desired 1. Preheat oven to 375°F. Place rack on bottom. 2. Press piecrust into a deep-dish pie pan (or remove frozen pie crust from freezer). 3. Scoop dulce de leche into glass bowl and microwave about 20 seconds to soften it up a bit. Spoon dollops of dulce de leche into the piecrust. Evenly spread the caramel all the way to the edges. 4. Whisk eggs in a medium bowl. Whisk in pumpkin and next 7 ingredients until smooth. Whisk in milk. Pour filling on top of the caramel and place pan on a baking sheet to catch any caramel that may bubble out. 5. Bake on bottom oven rack for about 50 minutes (center should jiggle just slightly). Cool completely. Garnish with whipped cream and toffee bits, if desired. Yield: 1 deep dish pie Cooking Tips *Canned dulce de leche can be found in the Latin section of well-stocked supermarkets. Nestle makes it. **If you double the recipe for the filling, you will likely have enough to fill three deep dish frozen crusts. With one pie, you might have a little bit extra filling, depending on the size of your pie pan. Recipe Source: Adapted from Christmas with Southern Living 2008 PRINT THIS RECIPE using your browser's 'print' function. It's automatically formatted to print recipe & picture only. RATE THIS RECIPE[ratings]

"This was really good and RICH- loved the little dulce layer on the bottom, and with whipped cream and a sprinkle of toffee bits it was pretty much heaven!" -San Diego, CA