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    Home » Vegetarian

    By Emily Leary. Last updated Jul 4, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Caramel Pumpkin Pie

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    This Caramel Pumpkin Pie recipe amps up the flavour with dulce de leche caramel in both the filling and as a topping, making it a perfect dessert for your festive feast!

    Sliced caramel pumpkin pie served on a white plate with a fork on the side.

    Pumpkin pie is a Thanksgiving staple, but it can be hard to find a recipe that doesn't just taste like every other pumpkin pie on the block.

    This pumpkin pie recipe adds indulgent caramel notes that is sure to have your guests asking for or seconds - and the recipe! Best of all, this recipe is seriously easy to make.

    My caramel pumpkin pie recipe is, at its heart, a classic pastry and pumpkin puree combo - drawing on skills and experience you already have - but I've tested it carefully to achieve a truly wonderful caramel flavour by including store-bought dulce de leche right in the custard filling.

    It honestly works so well, my kids say it's the only way they want their pumpkin pie from now on! So, whether you're looking for an impressive dessert to serve to guests or a simple treat to enjoy with your family, Caramel Pumpkin Pie is the perfect recipe.

    Sliced caramel pumpkin pie served on a white plate with a bite taken out of it.

    To make it, you could use a premade pastry case, of course, but I've included a beautiful sweet shortcrust pastry recipe below in case you want to give it a go from scratch.

    First, you'll make the pastry by simply rubbing butter, flour and sugar together, then adding a splash of water to bring it together into a dough. Then you'll shape it into a pastry case and blind bake it. Don't worry, I've included plenty of tips below to help you get a pastry case to be proud of.

    Once your pastry case is ready, you'll whisk the filling ingredients together - pumpkin spice, pumpkin puree, eggs, evaporated milk, cornstarch, sugar, vanilla and of course, dulce de leche - and pour them into the case.

    Finally, you'll bake your pie in the oven, chill it overnight, then top another indulgent layer of dulce de leche.

    Sliced caramel pumpkin pie served on a white plate with a fork cutting into it.

    When it comes to serving your Caramel Pumpkin Pie, there are a few things to keep in mind.

    Pumpkin pie is best chilled overnight to get the custard nicely set, but it's best served at room temperature or slightly warm. This helps soften the caramel, bring out the flavours and make it easier to cut through the pie.

    But most importantly, you must serve it with a big dollop of whipped cream or ice cream!

    If that all sounds good, the recipe for my Caramel Pumpkin Pie is below. I've also included some pictures to show how your pie should look as it cooks. Enjoy!

    Ingredients

    For the pastry

    • 300 g (10.6 oz) plain white flour all purpose flour
    • 150 g (5.3 oz) slightly salted butter cold cubed
    • 25 g (0.9 oz) icing sugar (powdered sugar)
    • 3 tbsp cold water
    • 1 egg white

    For the filling

    • 1.5 tsp pumpkin spice or mixed spice
    • 425 g (15 oz) pumpkin puree
    • 125 g (4.4 oz) dulce de leche
    • 3 large free range eggs
    • 170 g (6 oz) evaporated milk
    • 1 tbsp cornflour (cornstarch)
    • 125 g (4.4 oz) soft light brown sugar
    • 1 tsp vanilla extract
    • pinch salt

    For the topping

    • 250 g (8.8 oz) dulce de leche

    Equipment

    • Weighing scales
    • Measuring spoons
    • Mixing bowl
    • Cutlery knife
    • Whisk
    • 23 cm (9 inch) pie dish
    • Rolling pin
    • Pastry brush
    • Baking paper
    • Baking beans

    Instructions

    Make the pastry dough

    Put the flour, icing sugar and butter into a bowl.

    Overhead shot of a mixing bowl containing flour, icing sugar and butter.

    Rub together until you have a crumb with no butter lumps.

    The dry ingredients inside the mixing bowl mixed together.

    Add the cold water.

    Adding cold water to the mixing bowl of ingredients.

    Mix through with a round knife until it starts to clump.

    Mixing the ingredients together for the caramel pumpkin pie in a mixing bowl.

    Knead the pastry a couple of times so it comes together in a smooth ball. Wrap and put in the fridge to chill for 15 minutes.

    The caramel pumpkin pie pastry having been mixed and kneaded into a ball.

    Prepare the pastry dough

    Preheat the oven to 190C (170C fan, 375F).

    Roll out the pastry to about 5cm (2 inches) wider than the pie dish.

    Lift carefully into the pie dish.

    Lining the caramel pumpkin pie dough into the pie dish.

    Trim off the excess with a sharp knife and press to create a ridged edge all the way around. Place in the fridge for half an hour or the freezer for 15 minutes until the pastry feels very firm.

    Adding fork holes to the base of the caramel pumpkin pie inside the pie dish.

    Cover with baking paper and fill with baking beans.

    Lining the dough for the pie with baking beads.

    Bake for 20 minutes, then remove from the oven and remove the beans and paper.

    The caramel pumpkin pie dough having been baked in the oven for 20 minutes.

    Return to the oven for 5-10 minutes - until the base lightly browned

    The caramel pumpkin pie base having been returned to the oven for a further five to ten minutes.

    While still hot, brush the crust all over with egg white. This helps to seal the pastry to avoid leaks and also ensures that it stays crisp.

    Make the filling

    Turn the oven down to 180C (160C fan, 355F).

    Put the pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl.

    Mixing together the ingredients for the caramel pumpkin pie filling in a mixing bowl.

    Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles.

    Caramel pumpkin pie filling ingredients having been mixed together in a bowl.

    Pour the mixture into the cooled base.

    Adding the caramel pumpkin pie filling to the pie dough which has been pre-cooked.

    Bake for 50-60 minutes, or until the centre is almost set - if you give it a light tap or shake it should wobble.

    Leave to completely cool completely, then place in the fridge to chill overnight.

    Caramel pumpkin pie having been baked in the oven.

    Top

    Spread the dulce de leche on top just before serving.

    Layering the caramel onto the top of the caramel pumpkin pie.

    Enjoy!

    A slice of the finished caramel pumpkin pie

    Print this Caramel Pumpkin Pie recipe

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    5 from 1 vote

    Caramel Pumpkin Pie

    This Caramel Pumpkin Pie recipe amps up the flavour with dulce de leche caramel in both the filling and as a topping, making it a perfect dessert for your festive feast!
    Prep Time30 mins
    Cook Time1 hr 30 mins
    Total Time2 hrs
    Course: Dessert, halloween
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 slices
    Author: Emily Leary

    Ingredients

    For the pastry

    • 300 g (10.6 oz) plain white flour all purpose flour
    • 150 g (5.3 oz) slightly salted butter cold cubed
    • 25 g (0.9 oz) icing sugar (powdered sugar)
    • 3 tbsp cold water
    • 1 egg white

    For the filling

    • 1.5 tsp pumpkin spice or mixed spice
    • 425 g (15 oz) pumpkin puree
    • 125 g (4.4 oz) dulce de leche
    • 3 large free range eggs
    • 170 g (6 oz) evaporated milk
    • 1 tbsp cornflour (cornstarch)
    • 125 g (4.4 oz) soft light brown sugar
    • 1 tsp vanilla extract
    • pinch salt

    For the topping

    • 250 g (8.8 oz) dulce de leche

    Equipment

    • Weighing scales
    • Measuring spoons
    • Mixing bowl
    • Cutlery knife
    • Whisk
    • 23 cm (9 inch) pie dish
    • Rolling pin
    • Pastry brush
    • Baking paper
    • Baking beans

    Instructions

    Make the pastry dough

    • Put the flour, icing sugar and butter into a bowl. Rub together until you have a crumb with no butter lumps.
    • Add the cold water and mix through with a round knife until it starts to clump.
    • Knead the pastry a couple of times so it comes together in a smooth ball. Wrap and put in the fridge to chill for 15 minutes.

    Prepare the pastry case

    • Preheat the oven to 190C (170C fan-assisted, 375F).
    • Roll out the pastry to about 5cm (2 inches) wider than the pie dish, then lift carefully into the pie dish.
    • Trim off the excess with a sharp knife and press to create a ridged edge all the way around. Place in the fridge for half an hour or the freezer for 15 minutes until the pastry feels very firm.
    • Cover with baking paper and fill with baking beans. Bake for 20 minutes, then remove from the oven and remove the beans and paper.
    • Return to the oven for 5-10 minutes - until the base lightly browned
    • While still hot, brush the crust all over with egg white. This helps to seal the pastry to avoid leaks and also ensures that it stays crisp.

    Make the filling

    • Turn the oven down to 180C (160C fan, 355F).
    • Put the pumpkin, evaporated milk, eggs, brown sugar, cornstarch, vanilla, pumpkin spice and a pinch of salt in a bowl. Whisk to combine, but don't over-mix as you don't want to introduce too many air bubbles.
    • Pour the mixture into the cooled base.
    • Bake for 50-60 minutes, or until the centre is almost set - if you give it a light tap or shake it should wobble.
    • Leave to completely cool completely, then place in the fridge to chill overnight.

    Top

    • Spread on the dulce de leche on top just before serving.

    Video

    Nutrition

    Calories: 348kcal | Carbohydrates: 54g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 227mg | Potassium: 202mg | Fiber: 2g | Sugar: 33g | Vitamin A: 5946IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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