Dulce de Leche Pumpkin Toffee Pie is a delicious pumpkin pie recipe with a decadent layer of dulce de leche baked on top of the crust.
Classic Pumpkin Pie is what everyone makes for Thanksgiving. Don’t get me wrong… the classic version is pretty amazing all on its own. But why not think outside of the box a little bit and bake up something that no one is expecting? This Dulce de Leche Pumpkin Toffee Pie is one to add to your holiday dessert table. It’s a great pumpkin pie recipe with some added goodies that turn it into a showstopper dessert.
- deep dish pie crust
- dulce de leche
- unsweetened pumpkin purée
- brown sugar
- all purpose flour
- vanilla extract
- cinnamon, ginger and nutmeg
- canned evaporated milk
- whipped cream and toffee bits (for topping)
How to make Dulce de Leche Pumpkin Toffee Pie:
The complete, printable recipe is at the end of this post.
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.
Garnish your Dulce de Leche Pumpkin Toffee Pie with whipped cream and toffee bits, if desired.
How to make Homemade Whipped Cream:
If you have a metal bowl, use that. If you don’t, then just use a regular bowl. If you have the room, put your bowl in the freezer for a few minutes before making your whipped cream. Combine 1 cup of heavy whipping cream and one heaping tablespoon of powdered sugar in your chilled bowl. Use an electric mixer to combine until the cream becomes thickened and reaches a “thick peaks” consistency. You can make it ahead and store it in a covered container in your refrigerator for up to 10 hours.
The pumpkin pie is creamy and decadent and delicious. A good amount of brown sugar added to the recipe lends a toffee-like flavor to the pumpkin pie. The addition of toffee bits as a garnish puts it into the range of over-the-top amazing. Enjoy!
The Best Thanksgiving Pie Recipes:
Dulce de Leche Pumpkin Toffee Pie
- 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 15-ounce can unsweetened pumpkin puree (not pumpkin pie filling)
- 1 cup firmly packed brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- One 12-ounce can evaporated milk
- whipped cream and toffee bits, for garnish (if desired)
- Preheat the oven to 375°F. Place the oven rack on the bottom.
- Press the pie crust into a deep-dish pie pan (or remove the frozen pie crust from the freezer).
- Scoop dulce de leche into a 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.
- Whisk the eggs in a medium bowl. Whisk in the pumpkin and the next 7 ingredients (through spices) until smooth, then whisk in the milk. Pour the filling on top of the dulce de leche and place the pan on a baking sheet to catch any dulce de leche that may bubble out.
- Bake on the bottom oven rack for about 50 minutes (the center of the pie should jiggle just slightly). Cool completely. Garnish with whipped cream and toffee bits, if desired.
- 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.