Recipe notes: You’ll need a 9- or 9 1/2-inch pie dish. For a homemade crust, we recommend this Flaky Pie Dough.
The pie can be made up to 2 days in advance; cover and refrigerate.
Active time : 15 mins Total time : 1 hour 10 mins, plus cooling time Servings : 8 to 10 (makes one 9-inch pie)
Ingredients
One 13.4-ounce can dulce de leche, such as La Lechera brand
1 t easpoon ground cinnamon, plus more for optional garnish
1 t easpoon ground cardamom
3 /4 teaspoon ground ginger
1 /2 teaspoon freshly grated nutmeg
1 /2 teaspoon salt
2 l arge eggs
One 15-ounce can pumpkin (not pumpkin pie filling)
1 c up evaporated milk
One unbaked 9 or 9 1/2-inch pie shell, store-bought or homemade (see related recipe above)
Whipped cream, for garnish (optional)
Step 1
Preheat the oven to 425 degrees with the rack in the middle.
Step 2
Transfer the dulce de leche to a microwave-safe bowl and microwave on HIGH for 45 seconds to 1 minute. It should be just warm, not hot, and soft enough to be easily incorporated into the filling. Let cool slightly.
Step 3
In a small bowl, whisk together the cinnamon, cardamom, ginger, nutmeg and salt. In a large bowl, whisk the eggs until combined. Whisk in the pumpkin and spice mixture. Gradually whisk in the evaporated milk. Whisk in the dulce de leche a little at a time, fully incorporating after each addition. Pour the filling into the pie shell.
Step 4
Bake for 15 minutes. Reduce the temperature to 350 degrees and bake for 30 to 40 minutes, or until a knife inserted near center comes out clean. The pie will be mostly set but still jiggle a bit in the center.
Step 5
Cool on a wire rack for 2 hours. Top with the whipped cream and dust with cinnamon, if desired. Serve immediately or refrigerate until needed.
Recipe source
From Voraciously lead writer Becky Krystal, adapted from a recipe on the Libby’s Pumpkin label.
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