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!



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:


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, 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 (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.

Keywords: Better Homes & Gardens, Cream, Cream Cheese, Desserts, Dulce de Leche, hazelnuts, Nuts and Seeds, Pie, Pumpkin, Pumpkin Pie.

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