Another pie? Why not!? Because I already made my Fave Pumpkin Pie last week, and then a Caramel Creme Pumpkin Pie extravaganza. So for actual Thanksgiving? A Dulce de Leche Pumpkin Pie. The bottom layer is a lush cream cheese & the top, a more sedate pumpkin pie layer. The Dulce de Leche Whipped Cream? It stole the show.
I know all this because I had my piece early – hey, I HAD to – I had to get a photo, didn’t I? So I was just going to snap a few pics, but then I had to have a taste. Just one really teensy, tinsy taste. For quality control. Well you know where this is going, don’t you? Yep, I ate the whole piece BEFORE Thanksgiving dinner.
This pie looks like kind of a big deal, but it’s easy. I love recipes like that, don’t you? Ones that make you look like a genius but are surprisingly simple to pull off. I did pull out the piping bag for the Dulce de Leche whipped cream just to fancy it up. A giant star tip and a couple minutes was all it took to run around the edge of the crust.
I have a confession, though. This recipe originally called for a Hazelnut crust but I just skipped it. I’m a blogger, not a martyr & I just ran out of time. Sometimes ya just gotta do what ya hafta do, so thank you Pillsbury!
See, it’s a strange Thanksgiving for us this year – unexpected illness, travelling and then there was the ice/snow storm. And Chance, deplorable Chance, found some meds that were lost last year. I guess no one stole them after all. That was a big, huge deal. Poor baby. He’s going to be fine, though. But I got to spend Thanksgiving with my son and his girlfriend which was so wonderful.
But back to this pie. You’ll love this pie! It’s luscious and creamy and utterly decadent. And if you make a Pumpkin Cheesecake & a Pumpkin Pie every year, well, this will serve for both. Just make more than one pie. Make lots & lots of them. Everyone will want seconds and some to take home, and this pie is rather modest in size.
And make Pumpkin Spice Lattes with the leftover pumpkin and drizzle them with the Dulce de Leche. In the meantime, Happy Thanksgiving and I hope you all had a safe and “Full Feeling” holiday!! Bad pun alert…too late. If you want to make your own Dulce de Leche, here’s the recipe.
Two Layer Dulce de Leche Pumpkin Pie
Have a pie shield ready (home-made with foil will do, here’s instructions) before you make this pie.
- recipe Hazelnut Pastry (or another pie crust)
- 1 8 ounce package cream cheese, softened
- 4 tablespoons dulce de leche, divided
- 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)
- 1 1/2 teaspoons pumpkin pie spice
- 1 recipe Dulce de Leche-Hazelnut Whipped Cream
- Chopped hazelnuts (filberts), toasted (optional)
- Dulce de leche, additional if desired for garnishing
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 outside edge of pie plate. Fold under extra pastry. Crimp edge 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, the remaining 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, sprinkle with hazelnuts (if desired), and drizzle with additional dulce de leche (if necessary, stir in a little milk to thin for drizzling).
Dulce de Leche-Hazelnut Whipped Cream
- 2 tablespoons dulce de leche
- 2 teaspoons hazelnut or almond liqueur (optional)
- 1 cup whipping 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 begin to form (tips stand straight).
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.
Only very slightly adapted from Better Homes & Gardens
Today I’ll be sharing this recipe at our very own Throwback Thursday Link Party. You might want to bookmark this special two week extravaganza – they’re all lots of links to both Thanksgiving & Thanksgiving leftovers, Thanksgiving Crafts & Holiday Decorating.
I’ll also be sharing at Fiesta Friday, hosted this week by Julianna @ Foodie On Board and Hilda @ Along The Grapevine, and Saucy Saturdays. Saucy Saturdays is hosted by four incredible bloggers: Dina, Jennifer, Christine & Swayum.