Dulce de Leche Pumpkin Pie

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This Dulce de Leche Pumpkin Pie is a sweet twist on a Thanksgiving favorite! Dulce de leche adds a deep, caramel flavor to the pumpkin pie and gives it a silky-smooth texture.

Dulce de Leche Pumpkin Pie | From SugarHero.com

Behold, the baker who doesn’t like pumpkin pie is posting a pumpkin pie recipe. Hypocrisy, thy name is Elizabeth.

I took one for the team with this post. And by “the team,” I mean my husband, who loves pumpkin pie but rarely gets to enjoy a freshly-baked version. And by “took one,” I mean “baked one,” and by “this post,” I mean…“this post.” Not everything has to be a deep metaphor, alright?

Dulce de Leche Pumpkin Pie | From SugarHero.com

So yes, I have pumpkin pie issues, mostly related to its texture. I also don’t love mashed potatoes, so you can put me firmly in the “no gloopy foods” camp. But I know I’m in the tiny minority with this opinion, and I live with a devout pumpkin pie lover, so I decided it was time to get over myself and write about this Thanksgiving classic.

Dulce de Leche Pumpkin Pie | From SugarHero.com

This is an almost classic version of pumpkin pie. My big change—heck, almost my only change—was to swap out dulce de leche for the sweetened condensed milk in the pumpkin custard. It’s not rocket science, but it is mighty tasty.

Dulce de Leche Pumpkin Pie | From SugarHero.com

The dulce de leche flavor is subtle, but it gives the pie a nice undertone of caramelized sugar and depth of flavor that’s missing from more traditional pumpkin pies. Even with the dulce de leche addition, I didn’t find the pie too sweet, and in fact, thought that it needed a bit of sweetened whipped cream to round it out. Yes…“needed.” That’s my story and I’m sticking with it.

Dulce de Leche Pumpkin Pie | From SugarHero.com

So if you’re looking to tweak your usual pumpkin pie routine this Thanksgiving, pick up a can of dulce de leche instead of condensed milk! And this isn’t mandatory, but if you wanted to buy an extra can, thin it out a bit, and drizzle it on top of your pie to give it a glorious dulce de leche bath…well, that would be a good idea too. And while we are on the topic of great ideas, a drizzle of my Cinnamon Syrup will heighten the wow factor of this pie as well!

Dulce de Leche Pumpkin Pie | From SugarHero.com


If you love pumpkin as much as I do, check out my collection of pumpkin dessert recipes! Here are just a few of my favorites:

Deep-Dish Pecan Pie
This Deep Dish Pecan Pie is a gloriously gooey pie, packed with toasted pecans and chunks of chocolate. For serious pie lovers only! We love this with big chunks of chocolate, but you can also omit them for a more classic pecan pie. This recipe makes a LARGE pie, so please see the Note below for how to make a smaller version!
Get the recipe!
Top view of Deep Dish Pecan Pie.
Oatmeal Walnut Butterscotch Pie
This Oatmeal Walnut Butterscotch Pie has a thick, chewy cookie crust made from walnuts, oatmeal, and brown butter. It is filled with rich, fluffy butterscotch mousse. Topped with candied walnuts, and an optional (but oh-so-recommended) topping of whipped cream and caramel.

Get the recipe!
Oatmeal Walnut Butterscotch Pie in a scalloped white and gold pie plate on a teal napkin.
Dulce de Leche Pumpkin Pie with slice missing on a piece of wood with fall leaves.

Dulce de Leche Pumpkin Pie

4.84 from 6 votes
This Dulce de Leche Pumpkin Pie is a twist on a classic! Dulce de leche is used in the pumpkin pie filling, resulting in a lush filling with caramelized sugar undertones.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Yield 12
Calories 199 kcal


For the Pie Crust:

  • 6.5 oz all-purpose flour, 1½ cups
  • 1 oz granulated sugar, 2 tbsp
  • ½ tsp salt
  • 5 oz unsalted butter, cold, cubed and frozen for at least 30 minutes
  • 1.25 oz shortening, cold, cubed and frozen for at least 30 minutes
  • ¼ cup very cold water

For the Pumpkin Pie:



To Make the Pie Crust:

  • Combine the flour, sugar, and salt in the bowl of a large food processor and pulse a few times to combine.
  • Add the cold cubed butter and shortening, and pulse in short bursts until they’re cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the cold water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
  • Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Wrap the dough well in plastic wrap, and refrigerate it for an hour to chill. The dough can be made several days in advance and kept in the refrigerator until ready to use.
  • Flour your work surface and rolling pin. Roll the dough out into a circle, and press it into a 9-inch pie pan. Crimp the edges of the pie, and place in the freezer while you preheat the oven to 400 F.
  • Once at 400 F, spray a piece of foil with nonstick cooking spray and press it on top of the pie. Fill it with pie weights, rice, or beans, and bake for 20-25 minutes, until the dough no longer looks raw and is starting to cook along the edges. Remove the foil and weights, and if the crust puffs up on the bottom, gently press it down again. Cool the par-baked crust to room temperature before using it.

To Make the Pumpkin Pie:

  • Preheat the oven to 350 F. Whisk together the pumpkin and dulce de leche until smooth and free of lumps. Add the remaining ingredients and whisk until smooth. Pour into the par-baked crust and smooth into an even layer.
  • Bake the pie at 350 F for 50 minutes, or until it barely jiggles when you tap it. If the edges of the crust seem to be getting too dark, cover the edges with a ring of aluminum foil. The pie can be served warm or cool, and can be kept for several days in the refrigerator.

Recipe Notes

To speed things up, you can use a pre-made pie shell, or purchased pie dough, instead of making your own. If you cannot find dulce de leche, see the Note at the bottom about making your own from condensed milk. Note: If you cannot find prepared dulce de leche, you can make your own on the stovetop, using a can of sweetened condensed milk. Place the can of condensed milk in a deep saucepan, and fill the pan with water so that the can is completely submerged. Bring the water to a simmer and allow it to simmer for 4 hours. Several times an hour, check the saucepan to make sure that the water is still covering the top of the can, and add water as necessary. After 4 hours, remove the can and let it cool completely before using it. You can also just use condensed milk in this recipe, to make a “normal” pumpkin pie instead of a dulce de leche version.


Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.


Calories: 199 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 52 mg | Sodium: 208 mg | Potassium: 99 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 5850 IU | Vitamin C: 1.5 mg | Calcium: 21 mg | Iron: 1.4 mg
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Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  For more information, see my Disclaimer and Disclosure Policy.

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