SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Dulce de Leche-Hazelnut-Pumpkin Pie

Makes: 8 servings Yield: 8 servings
Prep 40 mins Chill 30 mins Bake 350°F 50 mins
Dulce de Leche Hazelnut-Pumpkin Pie
Ingredients
  • 1 8  ounce package  cream cheese, softened
  • 2  tablespoons  dulce de leche
  • 1  egg
  • 3  tablespoons  sugar
  • 1  Recipe  Hazelnut Pastry
  • 1 1/4  cups  canned pumpkin
  • 1  cup  evaporated milk
  • 2  eggs
  • 1/3  cup  sugar
  • 2  tablespoons  dulce de leche
  • 2  tablespoons  hazelnut or almond liqueur (optional)
  • 1 1/2  teaspoons  pumpkin pie spice
  • 1  Recipe  Dulce de Leche Hazelnut Whipped Cream
  •  Chopped hazelnuts (filberts), toasted (optional)
  •  Dulce de leche
Directions

1. In a small bowl beat cream cheese and 2 tablespoons dulce de leche with an electric mixer on medium to high speed for 30 seconds. Add 1 egg and 3 tablespoons sugar; beat on medium speed until smooth. Cover and chill for 30 minutes.

2. Meanwhile, preheat oven to 350 degrees F. Prepare Hazelnut Pastry. On a lightly floured surface, roll pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Spoon cream cheese mixture into pastry-lined pie plate. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired.

3. In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, 1/3 cup sugar, 2 tablespoons dulce de leche, hazelnut liqueur (if desired), and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese mixture.

4. Cover edge of pie loosely with foil. Bake for 25 minutes, remove foil. Bake about 25 minutes more or until filling is set in the center. Cool on a wire rack.

5. To serve, top pie with Dulce de Leche Hazelnut Whipped Cream, sprinkle with hazelnuts (if desired), and drizzle with additional dulce de leche (if necessary, warm or stir in a little milk to thin for drizzling).

Hazelnut Pastry
Ingredients
  • 1  cup  all-purpose flour
  • 1/4  cup  finely ground hazelnuts or almonds, or all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  ice water
Directions

1. In a mixing bowl, stir together all-purpose flour, hazelnuts, and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.

Nutrition Facts (Dulce de Leche Hazelnut-Pumpkin Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 521,
  • Fat, total (g) 36,
  • chol. (mg) 155,
  • sat. fat (g) 17,
  • carb. (g) 41,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 25,
  • pro. (g) 10,
  • vit. A (IU) 6803,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 254,
  • Potassium (mg) 340,
  • calcium (mg) 192,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Dulce de Leche Hazelnut Whipped Cream
Ingredients
  • 1  tablespoon  dulce de leche
  • 2  teaspoons  hazelnut or almond liqueur (optional)
  • 1  cup  whipping cream
Directions

1. Place dulce de leche in a chilled small mixing bowl. If desired, add hazelnut liqueur. Beat with the chilled beaters of an electric mixer on medium to high speed until smooth. Add whipping cream. Beat on medium speed just until stiff peaks begin to form.

Nutrition Facts (Dulce de Leche Hazelnut-Pumpkin Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 521,
  • Fat, total (g) 36,
  • chol. (mg) 155,
  • sat. fat (g) 17,
  • carb. (g) 41,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 25,
  • pro. (g) 10,
  • vit. A (IU) 6803,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 254,
  • Potassium (mg) 340,
  • calcium (mg) 192,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe