Dulce de Leche Pumpkin Cream Cheese Pie

Amy Freeze


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.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 25 Min


  • 2 1/2 c
    cinnamon graham crackers-crushed
  • 3 Tbsp
  • 4 Tbsp
    melted butter
  • 1 tsp
  • 8 oz
    cream cheese-room temperature
  • 4
  • 1 can(s)
    dulce de leche
  • 1 tsp
    vanilla extract
  • 15 oz
    can pumpkin
  • 3 tsp
  • 1/2 c
    light cream/half n half
  • 3/4 c
    glazed pecans-chopped

How to Make Dulce de Leche Pumpkin Cream Cheese Pie


  1. In 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.
  2. In 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.
  3. To 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.

Printable Recipe Card

About Dulce de Leche Pumpkin Cream Cheese Pie

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern

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