Dulce de Leche Pumpkin- Toffee Pie
The recipe Dulce de Leche Pumpkin- Toffee Pie can be made in about 1 hour and 15 minutes. One serving contains 273 calories, 5g of protein, and 10g of fat. This recipe serves 10 and costs 97 cents per serving. This recipe is liked by 458 foodies and cooks. Head to the store and pick up ground ginger, evaporated milk, ground nutmeg, and a few other things to make it today. It is brought to you by Recipe Girl. With a spoonacular score of 55%, this dish is pretty good. Similar recipes are Dulce De Leche Banana Toffee Pie, Dulce de Leche Milkshake (Malteada de Arequipe o Dulce de Leche), and Dulce de Leche Pie.
Servings: 10
Preparation duration: 25 minutes
Cooking duration: 50 minutes
Ingredients:
1 cup firmly packed brown sugar
1 15-ounce can of pure pumpkin puree (not pumpkin-pie filling)
1 deep dish pie crust (frozen or make your own)
3/4 cup canned dulce de leche (about- maybe a little less)
2 large eggs
1 12-ounce can evaporated milk
2 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 Tablespoon pure vanilla extract
Equipment:
oven
pie form
microwave
bowl
whisk
baking sheet
frying pan
Cooking instruction summary:
1. Preheat oven to 375°F. Place rack on bottom.2. Press pie crust into a deep-dish pie pan (or remove frozen pie crust from freezer).3. Scoop dulce de leche into glass bowl and microwave about 20 seconds to soften it up a bit. Spoon dollops of dulce de leche into the pie crust. Evenly spread the caramel all the way to the edges.4. Whisk eggs in a medium bowl. Whisk in pumpkin and next 7 ingredients until smooth. Whisk in milk. Pour filling on top of the caramel and place pan on a baking sheet to catch any caramel that may bubble out.5. Bake on bottom oven rack for about 50 minutes (center should jiggle just slightly). Cool completely. Garnish with whipped cream and toffee bits, if desired.
Step by step:
1. Preheat oven to 375°F.
2. Place rack on bottom.
3. Press pie crust into a deep-dish pie pan (or remove frozen pie crust from freezer).
4. Scoop dulce de leche into glass bowl and microwave about 20 seconds to soften it up a bit. Spoon dollops of dulce de leche into the pie crust. Evenly spread the caramel all the way to the edges.
5. Whisk eggs in a medium bowl.
6. Whisk in pumpkin and next 7 ingredients until smooth.
7. Whisk in milk.
8. Pour filling on top of the caramel and place pan on a baking sheet to catch any caramel that may bubble out.
9. Bake on bottom oven rack for about 50 minutes (center should jiggle just slightly). Cool completely.
10. Garnish with whipped cream and toffee bits, if desired.
Nutrition Information:
