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.
Prep
Cook
Wait
1h
| Category: | Desserts |
| Seasons | Autumn |
| Tags: |
Ingredients
Ingredients
| 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
- 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
- Whisk together pumpkin, egg yolks, and egg in a large bowl. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and allspice. Mix well.
- Pour filling into the crust. Tap lightly on the countertop to release air bubbles.
- 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.
