We posted this pie almost a year ago and since it’s October and all, I felt it was time for an update and re-post because seriously IT’S THE BESSSST!! Now I know that many of you cannot leave your Thanksgiving table without pumpkin pie, it’s a staple of the season and although there are many versions of this pie, rarely does it taste bad, but really and truly – NEVER has it tasted this good! The brilliant and talented Caroline King v1.0 came up with the idea to spread a layer of dulce de leche at the bottom of her Mom’s pumpkin pie recipe, did I mention that she’s a genius? I use my favorite pumpkin pie filling that I’ve adapted from the Joy of Cooking classic, made with cream, not evap or sweetened condensed milk – and it is so creamy dreamy and has a nice firm texture with SO MUCH PUMPKIN FLAVOR! I love it the most. I know you will love it, but I leave you with this warning: This pie will ruin you for Costco pumpkin pie forever – sorry bout that.
One 9″ traditional pie crust – I roll thin and easily fill a deep dish, but you can make this work in a 9″ as well. We recommend our recipe, but use whatever you like!
1 can dulce de leche
2 large eggs
2 cups pumpkin puree (I can isn’t quite two cups but it works out just fine)
1 1/2 cups heavy cream (or evap milk if that’s how you roll, I recommend cream)
1/2 cup sugar
1/3 cup packed brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves or allspice
1/2 teaspoon cardamon
1/2 teaspoon salt
- Crust – 1 single 9-10 inch traditional pie crust, unbaked. Deep dish pie pan recommended. We use a shortening crust you can find instructions for here. Do whatever crust you like best. Preheat oven to 375
- After you have prepared your crust warm up around 3/4-1 cup of the dulce de leche – just 20 seconds or less so it’s easy to spread out around the bottom of your pie pan in an even layer. You can take it out of the can and microwave it in a pyrex or just warm it up by putting the can in hot water.
- Whisk together the remaining ingredients in a large bowl and don’t stress on spices -you can use pumpkin pie spice if you don’t have all of the above. My advice is to take a taste and if your raw filling tastes like it needs more flavor add accordingly.
- Pour pumpkin filling into your prepared pie crust over the dulce de leche layer and bake for 35-45 minutes until firm – mine took around 48 last time, check for doneness, more than bake time. You know it’s done when it is no longer liquid, it’s okay if there’s some jiggle in the middle, but your pie is done when the sides are bubbling up your dulce layer and the middle wiggles like jello, not like liquid.
- Cool completely on a wire rack before serving and refrigerate remaining pie which will be delicious for a number of days but it will be gone much sooner than that. I recommend fresh whipped cream with a little cinnamon and sugar or vanilla ice cream – but even on it’s own you will go nuts for it!
Recipe adapted from Joy of Cooking pumpkin pie copyright 2006