Dulce de Leche Pumpkin Pie

Behold, the baker who doesn’t like pumpkin pie is posting a pumpkin pie recipe. Hypocrisy, thy name is Elizabeth.

I took one for the team with this post. And by “the team,” I mean my husband, who loves pumpkin pie but rarely gets to enjoy a freshly-baked version. And by “took one,” I mean “baked one,” and by “this post,” I mean…“this post.” Not everything has to be a deep metaphor, alright?

So yes, I have pumpkin pie issues, mostly related to its texture. I also don’t love mashed potatoes, so you can put me firmly in the “no gloopy foods” camp. But I know I’m in the tiny minority with this opinion, and I live with a devout pumpkin pie lover, so I decided it was time to get over myself and write about this Thanksgiving classic.

This is an almost classic version of pumpkin pie. My big change—heck, almost my only change—was to swap out dulce de leche for the sweetened condensed milk in the pumpkin custard. It’s not rocket science, but it is mighty tasty.

The dulce de leche flavor is subtle, but it gives the pie a nice undertone of caramelized sugar and depth of flavor that’s missing from more traditional pumpkin pies. Even with the dulce de leche addition, I didn’t find the pie too sweet, and in fact, thought that it needed a bit of sweetened whipped cream to round it out. Yes…“needed.” That’s my story and I’m sticking with it.

So if you’re looking to tweak your usual pumpkin pie routine this Thanksgiving, pick up a can of dulce de leche instead of condensed milk! And this isn’t mandatory, but if you wanted to buy an extra can, thin it out a bit, and drizzle it on top of your pie to give it a glorious dulce de leche bath…well, that would be a good idea too.

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⇒ Click Here for the Recipe - Dulce de Leche Pumpkin Pie

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