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!
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.
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.
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
- Cutlery knife
- 23 cm (9 inch) pie dish
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.
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 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.
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 the dulce de leche on top just before serving.
Enjoy!
Print this Caramel Pumpkin Pie recipe
Caramel Pumpkin Pie
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
- Cutlery knife
- 23 cm (9 inch) pie dish
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
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