I’ve made many incredible pies. This Dulce de Leche Pie is up there with the very best.
It uses a handmade graham cracker crust and has a caramel-forward pumpkin pie filling. Everything comes together surprisingly fast thanks to a food processor. Some fancy pies can be very fussy–this one is not!
I used frozen and thawed pumpkin puree when I made this. Remember, if you’re using canned pumpkin puree and a recipe doesn’t use the whole can, the leftover will keep beautifully in the freezer!
Modified from the original recipe in Food Network Magazine Oct/Nov 2024, also available online.
Bready or Not: Dulce de Leche Pumpkin Pie
Get ready to make the most incredible pumpkin pie in your life. This pie is sweet, luscious, and perfect in every way. Modified from Food Network Magazine Oct/Nov 2024.
Equipment
- food processor
- pie plate
Ingredients
Crust
- 1 sleeve cinnamon graham crackers 9 whole crackers
- 3 Tablespoons brown sugar packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 Tablespoons unsalted butter melted and cooled
Filling
- 13.4- ounce can dulce de leche
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1/4 teaspoon kosher salt
- Cool Whip or canned cream for serving
Instructions
Make the crust
- Preheat oven at 375 degrees. Use a food processor to process the graham crackers to fine crumbs; there should be about 1 1/3 cups. Pulse in the brown sugar, cinnamon, and salt. Drizzle in the melted butter and pulse to combine. (Wipe out the food processor–no need for a deep clean yet.)
- Transfer everything to a 9-inch pie plate. Press crumbs evenly up the sides and along the 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.
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. This will take about 1 minute. Set aside 3 tablespoons dulce de leche for topping.
- Into the food processor, add the majority of the dulce de leche, pumpkin puree, eggs, brown sugar, cinnamon, vanilla, and salt. Process just until smooth–don’t overdo.
- 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, 35 to 45 minutes.
- As the pie finishes up 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 Cool Whip or canned cream. Store pie covered in fridge; it keeps for at least 4 days.
