Dulce de Leche Pumpkin Pie with Hazelnut Crust
Try our best pumpkin pie recipe to fix your sweet tooth. Combine a cheesecake-like layer of dulce de leche with classic pumpkin pie filling and a nutty hazelnut pie crust for a seriously delicious dessert.
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Dulce de Leche Pumpkin Pie with Hazelnut Crust
Directions
- On a floured surface, roll Hazelnut Pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired.
- In a small mixing bowl beat cream cheese and 2 tablespoons of the dulce de leche with an electric mixer on medium to high speed for 30 seconds. Add 1 egg; beat on medium speed until smooth. Spread evenly in the pastry-lined plate. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees F. In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, sugar, the remaining 2 tablespoons dulce de leche, the hazelnut liqueur (if desired), and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese layer.
- 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.
- 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, stir in a little milk to thin for drizzling).
Dulce de Leche-Hazelnut Whipped Cream
Directions
- 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 (tips stand straight).
Hazelnut Pastry
Directions
- In a medium 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 the ice water over part of the flour mixture; toss with a fork. Push moistened pastry to one side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all the flour mixture is moistened (4 to 5 tablespoons ice water total). Gather flour mixture into a ball, kneading gently until it holds together.
Nutrition Facts (Dulce de Leche Pumpkin Pie with Hazelnut Crust)
- Per serving:
- 496 kcal ,
- 35 g fat
- (17 g sat. fat ,
- 4 g polyunsaturated fat ,
- 12 g monounsaturated fat ),
- 152 mg chol. ,
- 243 mg sodium ,
- 37 g carb. ,
- 2 g fiber ,
- 21 g sugar ,
- 9 g pro.
Recipe Collections
Reviews (1)
COL16988085
19 Days Ago
Wonderful pie and really easy to make!
I would note that half my guests suggested the cheesecake layer needed more sugar, so you may want to add 1/2 c. sugar to that layer. However, no one left even a bite on their plate so the lack of sweetness did not make it unacceptable.
I would note that half my guests suggested the cheesecake layer needed more sugar, so you may want to add 1/2 c. sugar to that layer. However, no one left even a bite on their plate so the lack of sweetness did not make it unacceptable.