Dulce de Leche Pumpkin Pie combines creamy pumpkin filling with rich caramel flavor. A decadent twist on classic pumpkin pie, perfect for Thanksgiving and holiday desserts.
Classic Pumpkin Pie gets a delicious upgrade with the addition of dulce de leche. The smooth pumpkin filling is enhanced with rich caramel notes, creating a dessert that’s creamy and flavorful.
It’s perfect for sharing with family and friends during the fall season. Everyone will love this unique twist on a classic making it a standout at any holiday table.
We love making traditional Thanksgiving desserts.
What's in this post: Dulce De Leche Pumpkin Pie
Why We Love This
- Creamy and rich – The pumpkin filling is smooth, with added caramel flavor for extra indulgence.
- Perfect balance of flavors – Sweet dulce de leche complements the warm spices of the pumpkin.
- Holiday favorite – A standout dessert for Thanksgiving, Christmas, or any fall gathering.
- Easy to serve – Slice and serve straight from the pie plate; the filling holds beautifully.
- Classic with a twist – Combines traditional pumpkin pie flavors with a unique caramel upgrade.
Ingredients
- Pie Crust – Use an unbaked 9-inch crust, store-bought or homemade.
- Pumpkin Puree – Use plain pumpkin puree, not the spiced pie filling.
- Vanilla Extract – Pure vanilla is recommended for the best flavor.
- Cinnamon – Adjust the amount based on your taste preference.
- Eggs – Use large eggs at room temperature for a smooth, set filling.
Scroll to the bottom to see the recipe card for the full recipe and ingredients.
Variations
- Crust – We used already prepared pie crust, but feel free to make a Homemade Pie Crust.
- Pumpkin Pie Spice – I use this on all my pumpkin desserts. But you can make your own with cinnamon, ginger, nutmeg, cloves and cardamon.
Step By Step Instructions
- Step 1 – Preheat the oven to 425 degrees F. Place the pie crust in a 9-inch pie plate and crimp the edges of the pie crust. Chill the pie crust while you are preparing the filling.
Step 2 – In a small bowl, whisk together the pureed pumpkin, dulce de leche, vanilla extract, salt, pumpkin pie spice, cinnamon and eggs.
Step 3 – Pour pumpkin pie filling into the pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 35-45 minutes until the pie filling is set around the outside of the pie (the center will still be slightly jiggly).
- Step 4 – Serve and Enjoy – Cool on the baking rack until completely cooled (at least 2 hours). Slice and serve topped with whipped cream and ground cinnamon. Enjoy!
Expert Tips
- Protect the crust – If the pie crust starts to brown too quickly, loosely cover it with aluminum foil halfway through baking to prevent over-browning.
- Pumpkin puree – This recipe works with canned pumpkin, but homemade pumpkin puree can be used as well. Just note that fresh pumpkin may be slightly less sweet.
- Cool before slicing – Let the pie cool completely on a wire rack before cutting to ensure the filling sets properly.
- Dulce de leche – You can make your own dulce de leche or use a store-bought can for convenience. Either option adds rich caramel flavor.
- Room temperature ingredients – Using room temperature eggs and vanilla helps the filling blend smoothly.
- Even spice distribution – Mix cinnamon and any other spices thoroughly into the pumpkin filling to ensure consistent flavor in every slice.
Pumpkin Pie Toppings
If you are looking to add topping to your pumpkin pie, try one of these options.
- Cool Whip or Homemade Whipped Cream
- No Churn Vanilla Ice Cream
Frequently Asked Questions
Make sure to not overbake pie. When removing the pie from the oven it should have a slight jiggle center. Also allowing pie to cool gradually helps to keep a smooth center.
This pie can easily be made the night before serving it. You can also prepare the filling and pour it into the container. Place the cream pie filling in the refrigerator until you are ready to pour it into the pie crust.
Once you have added the pie mixture to the crust, then bake as normal. I usually just prepare the entire pie the night before I am serving it and then it is ready to go.
It is very similar to caramel but consists of different ingredients. Dulce de Leche is made from sweetened condensed milk. Whereas caramel is made from sugar and water.
More Dulce De Leche Recipes
Try These Easy Pumpkin Pies
We love hearing from you. If you make this Dulce De Leche Pumpkin Pie Recipe, leave us a comment.
Dulce De Leche Pumpkin Pie
Ingredients
- 1 pie crust unbaked 9 inch
- 15 ounces pumpkin puree
- 14 ounces dulce de leche
- 1 teaspoon Vanilla Extract
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 eggs
Instructions
- Preheat the oven to 425 degrees F. Place the pie crust in a 9 inch pie pan and crimp the edges of the pie crust. Chill the pie crust while you are preparing the filling.
- Beat together the pumpkin puree, dulce de leche, vanilla extract, salt, pumpkin pie spice, cinnamon and eggs.
- Pour into the pie shell and bake for 15 minutes. Reduce heat to 350°F and bake an additional 35-45 minutes until the pie filling is set around the outside of the pie (the center will still be slightly jiggly).
- Cool on the baking rack until completely cooled (at least 2 hours). Slice and serve topped with whipped cream and ground cinnamon. Enjoy!
