Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Dulce De Leche Pumpkin Pie
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- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 301
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 68 mg
- Sodium
- 219 mg
Update your usual pumpkin pie with the sweet, caramelized flavor of dulce de leche. This pie is good for beginners, as it has a press-in cinnamon graham cracker crust. Make sure to use canned dulce de leche here, as a jarred dulce de leche is often thinner than its canned counterpart and may not yield the same results once baked.
- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 301
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 5 g
- Cholesterol
- 68 mg
- Sodium
- 219 mg
Ingredients
For the Crust:
For the Filling:
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Directions
- Make the crust: Preheat the oven to 375 degrees F. Break the graham crackers into a food processor and process to make fine crumbs (you should have about 1 1/3 cups). Pulse in the brown sugar, cinnamon and salt. Drizzle in the melted butter and pulse to combine.
- Transfer to a 9-inch pie plate and press evenly into the sides and bottom of the pan. Bake until the crust is set and the edges have just started to brown, 10 to 12 minutes. Let cool slightly. Reduce the oven temperature to 350 degrees F.
- Make the filling: Transfer the dulce de leche to a microwave-safe bowl. Microwave in 20-second intervals, stirring, until softened just enough to stir easily, about 1 minute. Set aside 3 tablespoons dulce de leche for topping. Wipe out the food processor and add the remaining dulce de leche, pumpkin, eggs, brown sugar, cinnamon, vanilla and salt. Process just until smooth (don’t over-aerate). Pour into the crust. Place the crust on a baking sheet and bake until the filling is just set with a slight wobble in the very center, about 35 minutes.
- During the last few minutes of baking, warm the reserved dulce de leche in the microwave until you can drizzle it. As soon as the pie comes out of the oven, drizzle with the dulce de leche; let cool completely. Serve with whipped cream or ice cream.
