Editor’s note: This pie triumphed over 10 bakery-made pies in our blind tasting of 11 pumpkin pies, so we thought the recipe was worth sharing.
I love pumpkin pie, but most pie recipes downplay the flavor of pumpkin. While preparing to make a favorite snack (pumpkin pie without the crust, or, as my family calls it, “pumpkin pudding”) I noticed we had a can of dulce de leche my mom had given me in the misguided understanding that it was an ingredient in “cafe con leche.” The can had ideas for using dulce de leche, including a pumpkin rice pudding and pumpkin cheesecake, and this recipe was inspired by them. The dulce de leche replaces the milk and sugar from most recipes, and because it has a thicker, more caramel-like consistency, it provides a firmer texture. You can, of course, use a homemade crust instead of a store-bought crust, but I’ve found that for a quick and easy pie like this, the store-bought crust works out just fine.
Becca’s Dulce de Pumpkin Pie
1 can pumpkin (15 oz)
1 can dulce de leche (13.4 oz), usually available in the Mexican aisle of supermarkets
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp salt
1 Pillsbury pie crust ready to bake (usually available in a pack of two in the refrigerated section of the grocery store)
Preheat oven to 375°.
Place pie crust in 9-inch pie pan. Use a fork to poke some holes in bottom. Place in oven for approximately 10 minutes, or until the crust begins to look cooked and starts to puff up. Remove from oven.
Mix together all other ingredients until smooth.
Pour mixture into par-baked pie shell and return to oven for approximately 40 minutes. Filling will be slightly jiggly when removed, but it should be dark brown and burnished looking.