Dulce de Leche Pumpkin Pie | PC.ca

Dulce de Leche Pumpkin Pie

Dulce de leche pumpkin pie in a pie tin with 1 slice gone & a 2nd slice cut

PC Dulce de leche

Dulce de Leche Pumpkin Pie

Dulce de leche gives the traditional spiced pumpkin filling and whipped cream topping a delicious c...

Dulce de leche gives the traditional spiced pumpkin filling and whipped cream topping a delicious caramel twist. Pie dough made with coconut oil should be rolled out straight away; if you chill it, the dough becomes brittle and hard to roll.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 8
  • Dish Type: American, Canadian, Latin American
  • Season: Holiday
  • Course: Dessert
  • Main Ingredient: Pumpkin
  • Amount Per Serving

  • Serving Size

  • Sodium

    360 mg

  • Sugars

  • Protein

    8 g

  • Calories

    490 cal

  • Total Fat

    36 g

  • Dietary Fibre

Dulce de Leche Pumpkin Pie

Dulce de leche pumpkin pie in a pie tin with 1 slice gone & a 2nd slice cut

PC Dulce de leche

  • Amount Per Serving

  • Serving Size

  • Sodium

    360 mg

  • Sugars

  • Protein

    8 g

  • Calories

    490 cal

  • Total Fat

    36 g

  • Dietary Fibre

How to make

Ingredients

  • 1-1/3 cups (325 mL)All-purpose flour
  • 1 tbsp (15 mL)Granulated sugar
  • 1/2 tsp (2 mL)Salt
  • Scant 1/2 cup (125 mL)PC® 100% Virgin Cold-Pressed Coconut Oil
  • 1-1/2 cups (375 mL)Canned pumpkin purée
  • 2/3 cup (150 mL)PC® Dulce de Leche Caramel Crème Spread
  • 3Eggs
  • 3/4 cup (175 mL)35% whipping cream
  • 2 tsp (10 mL)Each cinnamon and ground ginger
  • 1/2 tsp (2 mL)Salt
  • PinchGround cloves
  • 1 cup (250 mL) 35% whipping cream
  • 2 tbsp (25 mL)PC® Dulce de Leche Caramel Crème Spread

How to make

  • Step 1Make Coconut Pie Dough: Arrange oven rack to lower third of oven. Preheat oven to 400°F (200°C). In food processor, pulse together flour, sugar and salt. Add coconut oil; pulse until small crumbs form. Through feed tube, drizzle in 4 to 5 tbsp (50 to 75 mL) ice water while pulsing, until dough forms into a ball. On floured work surface, press into a ball, then a disk. Roll to 12-inch (30 cm) circle. Press into 9-inch (23 cm) pie plate, folding the edge under and crimping edge with a fork. Prick all over with fork. Line with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove paper and weights; continue baking for 15 minutes or until golden brown.
  • Step 2Meanwhile, make Filling: In large bowl, whisk together pumpkin purée, dulce de leche, eggs, whipping cream, cinnamon, ginger, salt and cloves. Pour into warm pie crust; bake for 35 to 40 minutes or until centre no longer jiggles and a knife inserted in centre comes out clean. Cool on rack.
  • Step 3Make Topping: In bowl and using electric mixer, whip cream until soft peaks form. Stir in dulce de leche. Serve with pie.

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