Dulce de Leche Pumpkin- Toffee Pie

This recipe has been featured in a post on The Recipe Girl blog: Dulce de Leche Pumpkin Toffee Pie

Dulce de Leche Pumpkin- Toffee Pie

This is a really good and RICH pie!

Yield: 1 deep-dish pie

Prep Time:25 min

Cook Time:50 min

Ingredients:

1 deep dish pie crust (frozen or make your own)
3/4 cup canned dulce de leche (about- maybe a little less)
2 large eggs
One 15-ounce can of pure pumpkin puree (not pumpkin-pie filling)
1 cup firmly packed brown sugar
2 Tablespoons all-purpose flour
1 Tablespoon pure vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
One 12-ounce can evaporated milk
whipped cream and toffee bits for garnish, if desired

Directions:

1. Preheat oven to 375°F. Place rack on bottom.

2. Press pie crust 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 pie crust. 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.

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.

Source: RecipeGirl.com (Adapted from Christmas with Southern Living 2008)

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Comments

  • Anjela wrote:

    I used the milk version of the homemade Dolce La Leche (which is amazing) I think I filled it to much and part of the crust slid off onto the baking sheet but so good. Ugly pies are the best. Habe only tasted a little cant wait for tomorrow to see it and really taste it. Easy and the extra effort for tge homemade Dolce la leche is worth it!!!!!

  • Laura wrote:

    I have yet to eat it but I think my pie came out wrong. The leche bubbled up and over the crust and after the 50 minutes the pumpkin is cooked but the leche is bubbly and not brown or caramelized. This is why I’m glad we always have too many pumpkin pies at my house every year (saves my butt!). I guess I’ll experiment more to get it right 🙂

    • Lori Lange wrote:

      Shoot- sorry it did not work out!

  • Ivonne wrote:

    This is am excellent recipe!!!

    We love it 🙂

  • zoe gonzalez wrote:

    This looks wonderful. I’ve never had dulce de leche before, but if that’shat makes the layer at the bottom, it’s definitely something i’ll have to try! 😀

  • Recipes and Food wrote:

    This recipe looks so amazing. I will have to try it!

  • Vicki wrote:

    Wow, that looks delicious. Must hunt down some dulce de leche…

  • Scorpio Woman wrote:

    this pie looks so good. Thanks for the recipe 🙂

  • anushruti wrote:

    This looks amazing!

  • Stephanie – Wasabimon wrote:

    Um, yes please? This looks beyond fabulous, my dear.

  • Holly wrote:

    Tempting indeed! I’ve never been into pumpkin pie, but this may very well be the recipe that looks like it could change my mind. Gorgeous!