Another pie? Why not!? Because you can never have too much pie, sometimes you need a Thanksgiving dessert that’s a little over the top, a little different. Not the same old thing. That’s Two-Layer Dulce de Leche Pumpkin Pie.
Two Layer Dulce de Leche Pumpkin Pie
This is definitely a save room for dessert pie. The bottom, a lush cream cheese concoction, and the top? Classic pumpkin pie. The Dulce de Leche Whipped Cream (pipe it or plop it on) is the star of the show. A little drizzle of caramelly Dulce de Leche tops it off.
About Two-Layer Dulce de Leche Pumpkin Pie:
This pie is an extravaganza. A show stopper. While it looks like a big deal, it’s surprisingly easy. A recipe that makes you look like a genius but is easier to pull off than you’d think. I promise, no one will turn down a piece of this. If you make a cheesecake and a pie every year, this will do for both. But make more than one. This pie is modest in size. Make several – someone will want one to take home.
I pulled out the piping bag for the Dulce de Leche whipped cream just to fancy it up, but that’s optional. A giant star tip and a couple of minutes were all it took to run around the edge of the crust. But it looks all rustic and delish, too, if the whipped cream is just plopped on top.
This recipe is supposed to have a hazelnut crust (and it’s so good), but true confession. I just ran out of time and used a store-bought crust. Hey, I’m a food blogger, not a martyr, and ya just gotta do what ya gotta do, so thank you, Pillsbury! And Thanksgiving is a busy time for all of us.
If You Like Two-Layer Dulce de Leche Pumpkin Pie: Dulce de Leche Cheesecake Bars: absolutely fabulous.
Dulce de Leche Cheesecake Bars
Caramel Creme Pumpkin Pie: another extravaganza, with a meringue topping.
Caramel Cream Pumpkin Pie
Making Two-Layer Dulce de Leche Pumpkin Pie:
It helps to have a plan. It’s an easy pie, but there are multiple parts:
Dulce de Leche:
Dulce de Leche can be bought or made. If you’re making (from a can of condensed milk), start the day before with this easy Slow Cooker Dulce de Leche. You’ll use 2 tablespoons in the cream cheese layer, 2 tablespoons in the pumpkin layer, 3 tablespoons in the whipped cream, the rest is warmed, a little milk added to make if pourable, and it’s drizzled over the final pie.
Pie Crust:
Buy one or make the Hazelnut Crust in the recipe. The hazelnut crust is fabulous, but there’s no shame in a shortcut. There’s no need to pre-bake it.
Cream Cheese Layer:
Beat the cream cheese with two tablespoons of the Dulce de Leche and an egg. Spread in the crust. Refrigerate 30 minutes.
Pumpkin Layer:
You’ll use a partial can. Make it easy; remove 1/4 cup from the can and use the rest of the can in the recipe. Mix it with 1/2 a can of evaporated milk, egg, sugar, 2 tablespoons of dulce de leche, pumpkin pie spice, and a little liqueur (if using). Mix by hand, pour over the cheesecake layer, and bake.
Share that unused 1/4 cup of pumpkin with your pup or make my Pumpkin Spice Lattes. (The rest of the evaporated milk can go in the lattes if you want; I don’t care for the taste of evaporated milk.)
Baking the Pie:
This is standard except layer a sheet of foil gently over the top for the first 25 minutes, then remove it for the final 25 (or until set). Cool the pie at room temp, preferably on a rack. The pie can be made a day ahead to this point and refrigerated after it’s cool.
Dulce de Leche Whipped Cream:
Chill the bowl. Add three tablespoons Dulce de Leche, the liqueur, and mix until smooth. Add the whipped cream and whip just to stiff peaks. Pipe or plop it on the pie. The pie holds up for several hours in the fridge just fine after adding the whipped cream, but don’t cover it.
Garnish:
Garnish last minute with chopped hazelnuts and the Dulce de Leche drizzle. Take care when heating the Dulce de Leche for the drizzle. Place it in a Pyrex measuring cup and slowly heat it in the microwave for about 10 to 15 seconds at a time, stirring, until it’s loose enough (you don’t want it hot) to add milk by the teaspoon at first, until it can be drizzled. Beware: it thickens as it cools. (Dulce de Leche can vary in density, so there’s no exact milk measurement.)
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Seasonal Ingredients:
- Do yourself (and your budget) a favor, shop selectively and stock up on all the seasonal ingredients that you’ll use throughout the year, or until the next great holiday sales hit before Easter.
- My post on Thanksgiving, Christmas & New Year’s Sales has items to look for.
Dulce de Leche:
- Buy it in jars or cans at the store (check the Mexican or Latin American section), or check a market if available for best pricing. It may be at a low around Cinco de Mayo.
- It’s easily made from a can of condensed milk.
Pumpkin Pie Spice:
- Every season, I up my blend from a Trio of Pumpkin Pie Spice. It’s so much fresher and less pricey.
Two Layer Dulce de Leche Pumpkin Pie
Two Layer Dulce de Leche Pumpkin Pie
A two layer pie, rich cheesecake on the bottom, pumpkin on the top and the Dulce de Leche whipped cream steals the show!
- Total Time: 2 1/2 to 3 hours plus chill
- Yield: 6 to 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
The Pie:
- recipe Hazelnut Pastry, below (or another pie crust)
- 1 8 ounce package cream cheese, softened
- 1 can of Dulce de Leche, divided (see note)
- 1 egg
- 1 1/4 cups canned pumpkin
- 1/2 cup evaporated milk
- 2 eggs
- 1/3 cup sugar
- 2 tablespoons hazelnut or almond liqueur (optional)
- 2 teaspoons pumpkin pie spice
- recipe Dulce de Leche-Hazelnut Whipped Cream, below
- Dulce de Leche Drizzle, below
- Chopped hazelnuts (filberts), toasted for garnish (optional)
Hazelnut Pastry:
Instructions
The Pie:
On a floured surface, roll Hazelnut Pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond the outside edge of pie plate. Fold under extra pastry. Crimp edges as desired.
In a small mixing bowl beat cream cheese and 2 tablespoons of the dulce de leche with an electric mixer on medium to high-speed for 30 seconds. Add 1 egg; beat on medium speed until smooth. Spread evenly in the pastry-lined plate. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F. In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, sugar, 2 tablespoons dulce de leche, the hazelnut liqueur (if desired), and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese layer.
Cover edge of pie loosely with foil. Bake for 25 minutes; remove foil. Bake about 25 minutes more or until filling is set in the center. Cool on a wire rack.
To serve, top pie with Dulce de Leche-Hazelnut Whipped Cream (dollop or pipe) sprinkle with hazelnuts (if desired), and drizzle with additional dulce de leche. Slightly heat in the microwave and stir in a little milk, a bit at a time, to thin for drizzling.
Hazelnut Pastry:
In a medium bowl stir together all-purpose flour, hazelnuts, and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss with a fork. Push moistened pastry to one side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all the flour mixture is moistened (4 to 5 tablespoons ice water total).
Gather flour mixture into a ball, kneading gently until it holds together.
Dulce de Leche-Hazelnut Whipped Cream
Place dulce de leche in a chilled small mixing bowl. If desired, add hazelnut liqueur. Beat with the chilled beaters of an electric mixer on medium to high speed until smooth. Add whipping cream. Beat on medium speed just until stiff peaks form.
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I’m sharing Two-Layer Dulce de Leche Pumpkin Pie at Fiesta Friday, hosted this week by Julianna @ Foodie On Board and Hilda @ Along The Grapevine
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