dulce de leche pumpkin cream cheese pie
In my attempt to make a pumpkin pie that everyone in the family would like, I made a pumpkin pie that I actually like. This pumpkin pie trades the traditional pumpkin pie spices for caramel and cinnamon and the texture is more cheesecake-like than custard.
prep time
20 Min
cook time
1 Hr 25 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 1/2 cups cinnamon graham crackers-crushed
- 3 tablespoons sugar
- 4 tablespoons melted butter
- 1 teaspoon cinnamon
- 8 ounces cream cheese-room temperature
- 4 - eggs
- 1 can dulce de leche
- 1 teaspoon vanilla extract
- 15 ounces can pumpkin
- 3 teaspoons cinnamon
- 1/2 cup light cream/half n half
- 3/4 cup glazed pecans-chopped
How To Make dulce de leche pumpkin cream cheese pie
-
Step 1In a large bowl, combine cookie crumbs, sugar, cinnamon, and melted butter. Press into a 10" deep pie plate. Bake at 350 degrees for 15 minutes.
-
Step 2In a mixing bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Beat in dulce de leche, vanilla, and cinnamon. Beat in pumpkin and cream. Pour into cooled crust. Bake at 350 degrees for 50 minutes.
-
Step 3To check for doneness by sticking a wet knife in the center. When the knife comes out “almost” clean, add pecans around edges, and bake an additional 10 minutes. Allow to cool before refrigerating.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Keyword:
#cinnamon
Keyword:
#dulce de leche
Keyword:
#pumpkin pie
Method:
Bake
Culture:
Southern
Ingredient:
Sugar
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