whipped cream and toffee bits,for garnish (if desired)
Instructions
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.
Notes
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.