This Dulce de Leche Pumpkin Pie is the ultimate fall dessert, blending rich pumpkin, creamy dulce de leche, and warm spices in a buttery homemade crust.
Pumpkin pie has always been a staple at my family’s Thanksgiving table. Non-negotiable. But one year, I wanted to shake things up. (You know, live on the edge a little.) I had a jar of dulce de leche in the pantry—because I always have one for emergencies, obviously—and thought, What if I mix this into the filling?
The result? Game-changing.
Instead of the usual pumpkin pie, this one had this deep, caramel-like sweetness that made it feel like fall and comfort and a warm hug all in one bite. My family went crazy for it, and now, it’s become our new tradition. Regular pumpkin pie? Love it. But Dulce de Leche Pumpkin Pie? Obsessed.
Why You’ll Love This Dulce de Leche Pumpkin Pie Recipe?
- Silky smooth texture – The dulce de leche makes the filling unbelievably creamy.
- Sweet but balanced – It’s got that deep caramel flavor without being too sweet.
- The easiest homemade crust – Flaky, buttery, and worth every minute.
- Impresses everyone – It looks fancy, but it’s actually super simple to make.
Ingredient Notes:
Let’s break it down, shall we?
- Pumpkin Puree – Use 100% pure pumpkin (not pumpkin pie filling). It’s the base of that rich, creamy texture.
- Dulce de Leche – This is what makes this pie next level. It’s like caramel but smoother, richer, and just the right amount of sweet.
- Eggs – They bind everything together and give the pie its signature custard-like texture.
- Warm Spices – A simple mix of cinnamon and ginger brings out all those cozy fall vibes.
- Vanilla Extract – Because everything tastes better with a little vanilla.
- Flaky Pie Crust – You can make your own (totally worth it), but if you’re in a pinch, a store-bought one works too.
How To Make Dulce de Leche Pumpkin Pie?
Step 1: Make the Pie Crust
Start by tossing flour, sugar, and salt into a food processor. Add cold butter and shortening, pulsing until it looks like wet sand. Slowly drizzle in ice-cold water and pulse just until the dough comes together.
Turn it out onto a floured surface, knead it lightly (don’t overwork it!), then wrap it up and chill for at least 1 hour.
Once chilled, roll out the dough and press it into a 9-inch pie pan. Crimp the edges, then freeze it while the oven preheats.
Bake at 400°F for 20-25 minutes with pie weights (or dried beans, let’s be real), then remove the weights and bake for another 5-10 minutes. Let it cool while you prep the filling.
Step 2: Make the Filling
Reduce the oven temperature to 350°F.
In a mixing bowl, whisk together pumpkin puree and dulce de leche until smooth. Add eggs, cinnamon, ginger, vanilla extract, and salt, whisking until it’s all beautifully combined.
Step 3: Assemble & Bake
Want To Save This Recipe?
Pour the filling into the cooled pie crust, making sure it’s evenly spread. Bake at 350°F for 50 minutes, or until the center is just set but still slightly jiggly.
If the crust starts browning too quickly, cover the edges with foil (trust me, it happens).
Step 4: Cool & Serve
Let the pie cool completely before slicing. If you can, refrigerate it for at least 2 hours—it helps the flavors meld together and gives it that perfect texture.
Serve as is, or go big with whipped cream and an extra drizzle of dulce de leche (because why not?).
Storage Options:
If you somehow don’t finish this in one sitting (respect), here’s how to keep it fresh:
- Fridge: Cover and store in the fridge for up to 4 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: Microwave a slice for 10-15 seconds if you like your pie slightly warm.
Variations and Substitutions:
Want to switch things up? Try these:
- Make It Gluten-Free – Use a gluten-free pie crust, or swap it for a crushed cookie crust.
- Extra Spice – Add a pinch of nutmeg and cloves for even more warmth.
- Chocolate Twist – Melt ¼ cup of dark chocolate and swirl it into the filling before baking.
- Nutty Crust – Add finely chopped pecans or walnuts into the dough for extra crunch.
What to Serve with Dulce de Leche Pumpkin Pie?
- Whipped Cream – Light and fluffy to balance the rich filling.
- Vanilla Ice Cream – Cold and creamy + warm pie = perfection.
- Caramel Drizzle – Because more dulce de leche is always a good idea.
- A Hot Drink – Pair it with coffee, spiced chai, or even a pumpkin spice latte (pumpkin overload? Never).
Frequently Asked Questions:
Can I make this pie ahead of time?
Absolutely! It actually tastes better the next day, so feel free to make it ahead and refrigerate it overnight.
Do I have to make my own pie crust?
Nope! Store-bought is fine, but homemade makes a huge difference.
How do I keep the crust from burning?
If it starts browning too fast, loosely cover the edges with foil or a pie shield.
This Dulce de Leche Pumpkin Pie is everything you love about fall baking—warm, cozy, and totally irresistible. The dulce de leche adds just the right amount of sweetness, making it the pie you’ll be dreaming about long after the holidays are over.
So, what do you think? Are you team traditional pumpkin pie or ready to try this upgraded version? Let me know—I love hearing your baking stories!
Happy baking!
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!
