Dulce de Leche Pumpkin Pie – Indulge, in the creamy delight of our Dulce de Leche Pumpkin Pie celebrating the flavors of autumn. This irresistible dessert brings together the caramel embrace of dulce de leche with the comforting spiciness of pumpkin. It serves as a centerpiece that will surely impress at any holiday gathering. In this pie you’ll relish the pumpkin indulgent dulce de leche all nestled within a homemade buttery crust.
I still vividly remember when I first decided to combine two of my favorite delights into a pie. It was a chilly evening in October with a home filled with the inviting warmth from the oven and hints of cinnamon wafting through the air. I eagerly watched as my husband and little one sat at the dinner table their eyes wide, with anticipation as I unveiled my creation. As they took their bite their faces lit up with joy confirming that this recipe was truly special. It has become a family favorite that marks the arrival of autumn and sets the mood in our household.
What makes this Dulce de Leche Pumpkin Pie truly special?
Our Dulce de Leche Pumpkin Pie is not a dessert; it is an enchanting symphony of flavors that combines velvety homemade dulce de leche with the sweetness of pumpkin. The key, to its appeal lies in the crafted crust and the harmonious blend of spices that take it from being just a holiday indulgence to an extraordinary culinary delight. What truly distinguishes this pie is its simplicity and the comforting flavors that make it suitable for both bakers and kitchen newcomers. It’s a recipe that guarantees a heartwarming and delightful experience with every slice becoming a tradition, in autumn festivities for anyone who partakes.
What You Need To Make This Dulce de Leche Pumpkin Pie Recipe?
All-Purpose Flour: The foundation of our crust is as crucial as the stage for a ballet, providing the base upon which all else twirls. It must be just fine enough to yield a tender, flaky podium for the rich filling to perform upon.
Granulated Sugar: A dash of sweetness in the crust is like the subtle bow of a violin — not overwhelming but essential to the harmony of the pie’s flavor profile.
Salt: This is the conductor of taste, ensuring that all the sweet and savory notes within the pie hit their cues perfectly.
Unsalted Butter: The key to a crust with just the right amount of richness and flakiness. It’s the secret behind that satisfyingly crisp bite that dissolves into buttery heaven.
Shortening: Imagine a feather’s lightness within the crust; that’s what shortening contributes. It’s the ingredient that brings a tender crumb to the pie’s structural beauty.
Ice Water: As the orchestrator of dough formation, it must be icy to keep the fats in check, allowing for a crust that’s impeccably textured and marvelously layered.
Pumpkin Puree: The pure, earthy notes of pumpkin are the lead dancers here, rich and smooth with a color that captures the essence of fall.
Dulce de Leche: The dulce de leche is like the grand pas de deux with pumpkin — a dance of caramelized sweetness that elevates the pie from simple to sublime.
Eggs: They are the choreographers, binding all the ingredients, ensuring the filling sets into a smooth custard, firm yet creamy.
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Cinnamon and Ginger: These are the pirouettes and leaps of the pie, the spices that infuse each bite with the quintessential flavors of autumn.
Vanilla Extract: Just like the final bow, vanilla extract leaves a lingering note of warm, aromatic sweetness that stays with you long after the last bite.
Steps To Make Dulce de Leche Pumpkin Pie:
Step 1: Begin by serenading your flour, sugar, and salt in a food processor just until they’re well-acquainted. Then, with a little rhythmic pulsing, introduce the cold, cubed butter and shortening. It’s like a dance, where they all come together in a crumbly embrace. Add the ice water sparingly, like a secret ingredient, just enough to bring them all together into a dough that’s ready to chill out in the fridge for a bit.
Step 2: Rolling out the dough is therapeutic. Dust your surface with flour and let the rolling pin glide, turning that dough into a circle that’s ready to snuggle into your pie pan. Give it a good crimp—this is what gives our pie its homemade charm. A brief freeze sets the stage for a quick pre-bake to a lovely golden hue.
Step 3: For the filling, whisk the pumpkin and dulce de leche in a tender waltz until perfectly smooth. The spices and vanilla join the dance, one by one, each adding their own little kick. Once they’re all in step, pour this golden melody into the crust.
Step 4: As the pie bakes, it transforms. The kitchen fills with a scent that’s pure nostalgia. And when it’s done, just a jiggle at the center, you’ll pull out a masterpiece that’s a warm hug in every slice.
Tip:
To add a twist to your Dulce de Leche Pumpkin Pie, instead of fully mixing the dulce de leche with the pumpkin puree you can try the ripple technique. Start by filling the pie crust with your pumpkin mixture and then dot spoonfuls of dulce de leche, on top. Use a knife or skewer to swirl it through the filling creating caramelized streaks that not only look amazing but also offer a decadent surprise with every bite. This method creates a texture contrast and an exquisite caramel ripple that is both visually stunning and a treat for your taste buds. Additionally it takes your pie to the gourmet level, with a simple swirl!
Frequently Asked Questions:
Can I use homemade dulce de leche?
Absolutely! Homemade or store-bought, both will make your pie a sweet success.
How do I prevent the crust edges from burning?
Keep a watchful eye and cover the edges with foil if they’re browning too quickly. It’s like tucking in your pie with a protective blanket.
Can this pie be made ahead of time?
Yes, it’s almost better that way! Make it ahead, and let the flavors deepen as it sits in the fridge, ready to unveil at your gathering.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Dulce de Leche Pumpkin Pie
Ingredients
For the Pie Crust:
- 6.5 ounces all-purpose flour
- 1 ounce granulated sugar
- 1/2 teaspoon salt
- 5 ounces unsalted butter cold, cubed (frozen for at least 30 minutes)
- 1.25 ounces shortening cold, cubed (frozen for at least 30 minutes)
- 1/4 cup water very cold
For the Pumpkin Pie:
- 15 ounces pumpkin puree
- 14 ounces dulce de leche purchased or homemade, see note below
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Pie Crust Preparation:
- Start by combining 6.5 ounces of all-purpose flour, 1 ounce of sugar and 1/2 teaspoon of salt, in a food processor.
- Next, add 5 ounces of butter (cubed) and 1.25 ounces of shortening. Pulse the mixture until it forms crumbs.
- Gradually incorporate 1/4 cup of water into the mixture pulsing just enough for the dough to come together.
- Transfer the dough onto a floured surface, knead it then wrap it in plastic and let it chill in the refrigerator for an hour.
- After chilling roll out the dough. Place it into a 9-inch pie pan. Crimp the edges nicely. Freeze while preheating your oven to 400°F.
- Line the crust with foil, fill it with weights (such as beans or baking beads) and bake for 20 to 25 minutes until the edges are set. Remove the weights. Allow it to cool.
Pumpkin Pie Filling:
- Reduce the temperature to 350°F.
- In a bowl whisk together 15 ounces of pumpkin puree with 14 ounces of dulce de leche until well combined.
- Add in two eggs, one teaspoon of cinnamon, a quarter teaspoon of ginger, one teaspoon of vanilla extract and half a teaspoon of salt. Whisk everything together until smooth.
- Pour this filling into your crust without any lumps or bumps on top.
- Bake at 350°F, for 50 minutes until the filling is set but slightly jiggly at its center.
- Allow it to cool before serving. If you notice the edges browning quickly you can optionally cover them with foil.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
