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!
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, dulce de leche caramel, 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.