Caramel Pumpkin Pie

There is one egg-spected food for Thanksgiving - PIES! Okay, turkey too. ? Try this twist on the traditional pumpkin pie, with caramel. It's easy and delicious.





Category: Desserts
Seasons Autumn



3 Oakdell Cage Free Egg yolks
1 Oakdell Cage Free Egg
1 9-inch unbaked refrigerated pie crust
1 (13.4 oz) can dulce de leche, divided
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp fine salt
1/4 tsp ground nutmeg
1/4 tsp allspice
Whipped topping

Caramel Pumpkin Pie Directions

  1. Preheat oven to 425 degrees F. Press pie crust sheet into 9-inch pie plate and crimp sides. Spread ½ can dulce de leche over crust
  2. Whisk together pumpkin, egg yolks, and egg in a large bowl. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and allspice. Mix well.
  3. Pour filling into the crust. Tap lightly on the countertop to release air bubbles.
  4. Bake for 15 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes or until the middle is set. Insert a toothpick, it should come out clean. Allow to cool completely. Spread the rest of the dulce de leche over the top of pie. Serve with whipped cream.

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