Description
Embark, on an adventure this autumn, with the delectable Dulce de Leche Pumpkin Pie. In this treat the comforting essence of spiced pumpkin puree combines harmoniously with the sweetness of dulce de leche all nestled within a delicate and flaky crust. This pie is not a dessert; it is a creation of flavors. The luscious caramel undertones gracefully dance through the creamy filling complemented by hints of ginger and cinnamon that whisper stories of the fall season. Each slice offers a heartwarming tribute to harvest festivities reimagined to bring a touch of gourmet indulgence to your table. Let this pie take center stage as the crowning glory of your feasts. A dessert that will linger in your memory long after it has tantalized your taste buds.
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
Transforming this Dulce de Leche Pumpkin Pie into a gluten-free wonder is as easy as a leaf floating down from an autumn tree. Wave goodbye to all-purpose flour and welcome a blend of gluten-free flour — think almond for nuttiness, rice for lightness, or a pre-mixed all-purpose gluten-free flour to keep things simple. Just be sure to dance with the same quantity, and treat it with the same tender care as you would its wheat-based cousin. With this small but mighty swap, the pie retains its crown as the centerpiece of your table, now ready to be relished by all, with no gluten in sight.
- Prep Time: 30 MINS
- Cook Time: 1HR 30 MINS
