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.

Dulce de Leche Pumpkin Pie with Hazelnut Crust
Photo: Jason Donnelly
Prep Time:
40 mins
Chill Time:
30 mins
Bake Time:
50 mins
Total Time:
40 mins
8 slices


  • 1 recipe Hazelnut Pastry

  • 1 8 ounce package cream cheese, softened

  • 4 tablespoon dulce de leche

  • 1 egg

  • 1 ¼ cup canned pumpkin

  • ½ cup evaporated milk

  • 2 eggs

  • cup sugar

  • 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

Dulce de Leche-Hazelnut Whipped Cream

  • 1 tablespoon dulce de leche

  • 2 teaspoon hazelnut or almond liqueur (optional)

  • 1 cup whipping cream

Hazelnut Pastry

  • 1 cup all-purpose flour

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

  • ¼ teaspoon salt

  • cup shortening

  • 4 tablespoon ice water


  1. 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.

  2. 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.

  3. Preheat oven to 350°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.

  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, stir in a little milk to thin for drizzling).

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 (tips stand straight).

Hazelnut Pastry

  1. 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 (per serving)

496 Calories
35g Fat
37g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 496
% Daily Value *
Total Fat 35g 45%
Saturated Fat 17g 85%
Cholesterol 152mg 51%
Sodium 243mg 11%
Total Carbohydrate 37g 13%
Total Sugars 21g
Protein 9g
Vitamin C 2.3mg 12%
Calcium 159mg 12%
Iron 1.9mg 11%
Potassium 308mg 7%
Fatty acids, total trans 1g
Folate, total 50.3mcg
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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