Dulce de Leche Hazelnut-Pumpkin Pie

We think you'll love this two-layer extravaganza with a pecan topper -- even if you don't like pumpkin pie!

Prep Time:
40 mins
Chill Time:
30 mins
Bake Time:
50 mins
Total Time:
40 mins
8 servings


  • 1 8 ounce package cream cheese, softened

  • 2 tablespoon dulce de leche

  • 1 egg

  • 3 tablespoon sugar

  • 1 Recipe Hazelnut Pastry

  • 1 ¼ cup canned pumpkin

  • 1 cup evaporated milk

  • 2 eggs

  • cup sugar

  • 2 tablespoon dulce de leche

  • 2 tablespoon hazelnut or almond liqueur (optional)

  • 1 ½ teaspoon pumpkin pie spice

  • 1 Recipe Dulce de Leche Hazelnut Whipped Cream

  • Chopped hazelnuts (filberts), toasted (optional)

  • Dulce de leche

Hazelnut Pastry

  • 1 cup all-purpose flour

  • ¼ cup finely ground hazelnuts or almonds, or all-purpose flour

  • ¼ teaspoon salt

  • cup shortening

  • 4 tablespoon ice water

Dulce de Leche Hazelnut Whipped Cream

  • 1 tablespoon dulce de leche

  • 2 teaspoon hazelnut or almond liqueur (optional)

  • 1 cup whipping cream


  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°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

  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.

Dulce de Leche Hazelnut Whipped Cream

  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 (per serving)

521 Calories
36g Fat
41g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 521
% Daily Value *
Total Fat 36g 46%
Saturated Fat 17g 85%
Cholesterol 155mg 52%
Sodium 254mg 11%
Total Carbohydrate 41g 15%
Total Sugars 25g
Protein 10g
Vitamin C 3mg 15%
Calcium 191.8mg 15%
Iron 2mg 11%
Potassium 340mg 7%
Fatty acids, total trans 1g
Folate, total 52.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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