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DESSERTS- PIES & CRUSTS:
Dulce de Leche Pumpkin- Toffee
Pie
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Dulce de
Leche Pumpkin- Toffee Pie |
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Delicious and
rich...
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1
deep dish |
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pie
crust (frozen or make your own) |
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¾
cup |
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canned dulce de leche (about- maybe a
little less) |
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2
large |
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eggs |
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One
15oz. |
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can
of pure pumpkin puree (not pumpkin-pie
filling) |
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1
cup |
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firmly packed brown sugar |
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2
Tbs |
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flour |
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1
Tbs |
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pure
vanilla extract |
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½
tsp |
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salt |
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1
tsp |
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ground cinnamon |
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¾
tsp |
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ground ginger |
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¼
tsp |
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ground nutmeg |
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12
ounce |
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can
evaporated milk |
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whipped cream and toffee bits for
garnish, if desired |
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1 |
Preheat oven
to 375°F. Place rack on bottom. |
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2 |
Press
piecrust into a deep-dish pie pan (or remove
frozen pie crust from freezer). |
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3 |
Scoop dulce
de leche into glass bowl and microwave about 20
seconds to soften it up a bit. Spoon dollops of
dulce de leche into the piecrust. Evenly spread
the caramel all the way to the edges. |
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4 |
Whisk eggs
in a medium bowl. Whisk in pumpkin and next 7
ingredients until smooth. Whisk in milk. Pour
filling on top of the caramel and place pan on a
baking sheet to catch any caramel that may
bubble out. |
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5 |
Bake on
bottom oven rack for about 50 minutes (center
should jiggle just slightly). Cool completely.
Garnish with whipped cream and toffee bits, if
desired. |
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Yield: 1 deep
dish pie |
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Cooking Tips |
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*Canned dulce de
leche can be found in the Latin section of well-stocked
supermarkets. Nestle makes it. |
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**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. |
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Recipe Source |
Adapted from Christmas with
Southern Living 2008
(Thanks to "Whisker" on CLBB) |
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PRINT this
Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This
was really good and RICH- loved the little dulce layer on the bottom,
and with whipped cream and a sprinkle of toffee bits it was pretty much
heaven!"
-San Diego, CA
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