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.

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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?

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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.

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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

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

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


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:

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This recipe makes a LARGE pie, so please see the Note below for how to make a smaller version!
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Slice of Dulce de Leche Pumpkin Pie on a white plate with bites removed to show texture and drizzled with dulce de leche.

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.
Prep30 minutes
Cook1 hour 30 minutes
Total2 hours


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 water, very cold

For the Pumpkin Pie:

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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 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.

Measuring Tips

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.

Want to learn more about baking measurements and conversion?


Calories: 199kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 208mg | Potassium: 99mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5850IU | Vitamin C: 1.5mg | Calcium: 21mg | Iron: 1.4mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.
Collage of four pumpkin desserts in a square grid.

Pumpkin Dessert RECIPES 🎃

We’ve rounded up over 50 deliciously cozy pumpkin dessert recipes to help you make the most of fall baking.  Click here to get all the recipes!

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Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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4.84 from 6 votes

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    This is the pumpkin pie I have been searching for my whole life! The texture is so dense and creamy smooth. The dulce de leche really compliments the pumpkin flavor. I added more spice than the recipe called for and used a gingersnap crust, but regardless of the crust, the filling is absolutely out of this world!

  2. I think I accidentally sent my previous comment with only a 2 star rating. I meant it to be a 5 star rating! Please correct it for me if you can. Thanks!

  3. I’m very excited to bake this pie for Thanksgiving. Do you mean a 14 oz. can of dulce de leche sweetened condensed milk or a 13.4 oz. of dulce de leche? Thank you. Brenda

    1. Hey Brenda, I am so excited for you to make this as well! 13.4 oz will work great! I am not sure if it was a matter of the brand I used but that will work just fine! I would love to hear how it goes when you give it a try.

  4. Delicious version of pumpkin pie! I made my own dulce de leche the easy way. Put a couple of cans of sweetened condensed milk in a crockpot and top it up with hot water from the tap so the cans are a couple of inches under water. Put the lid on and put the crockpot on low for 8-10 hours. The longer you leave it, the darker the caramel is.

    1. Hey Jenny, thank you so much for your feedback! I am so glad you loved it! It sounds like it worked out great, and I love that tip to make your own dulce de leche! Thanks!

  5. Made this for Thanksgiving, huge hit. Made it a few days later for work event, even bigger hit! Thank you so much for the recipe, adding Dulce De Leche is genius!!!

    1. Hey Elizabeth, I am thrilled to hear it! I love hearing that it was enjoyed by so many! Thank you for your feedback!

  6. I want to make this for Thanksgiving and just want to make sure there is no milk in the recipe. If not, is the pie filling very thick as opposed to a little more liquid when you add evaporated milk. Thanks.

    1. Hi Laurel, there is no evaporated milk in the recipe. The filling is not as liquidy as traditional pumpkin pie filling, but it’s easily pourable and spreadable.

    1. Hi Melia, if the caramel sauce is very thick, it can be used. I would not recommend thin caramel sauce that comes in a squeeze bottle.

  7. Is this a deep dish pie. I am going to make it for the center on a pumpkin pie stuffed cheesecake. The recipe calls for a deep dish pie. Made your Pumpkin mousse cake in the past. The whole family loved it. Wanted to change it up this year.

    1. Hi Donna! Sounds like you are making an absolute masterpiece! This recipe is for a regular 9″ pie. If you want the filling to fit a deep dish pie you’ll want to increase the recipe by 1.5. Let me know if you have any other questions! Can’t wait to see how it turns out!