Bready or Not: Dulce de Leche Pumpkin Pie

I’ve made many incredible pies. This Dulce de Leche Pie is up there with the very best.

It uses a handmade graham cracker crust and has a caramel-forward pumpkin pie filling. Everything comes together surprisingly fast thanks to a food processor. Some fancy pies can be very fussy–this one is not!

I used frozen and thawed pumpkin puree when I made this. Remember, if you’re using canned pumpkin puree and a recipe doesn’t use the whole can, the leftover will keep beautifully in the freezer!

Modified from the original recipe in Food Network Magazine Oct/Nov 2024, also available online.

PrintBready or Not: Dulce de Leche Pumpkin PieGet ready to make the most incredible pumpkin pie in your life. This pie is sweet, luscious, and perfect in every way. Modified from Food Network Magazine Oct/Nov 2024.Course DessertCuisine AmericanKeyword caramel, pie, pumpkinAuthor Beth CatoEquipmentfood processorpie plateIngredientsCrust1 sleeve cinnamon graham crackers 9 whole crackers3 Tablespoons brown sugar packed1/4 teaspoon ground cinnamon1/4 teaspoon kosher salt6 Tablespoons unsalted butter melted and cooledFilling13.4- ounce can dulce de leche1 cup canned pumpkin puree2 large eggs1/4 cup light brown sugar packed1 teaspoon ground cinnamon1 teaspoon pure vanilla extract or vanilla bean paste1/4 teaspoon kosher saltCool Whip or canned cream for servingInstructionsMake the crustPreheat oven at 375 degrees. Use a food processor to process the graham crackers to fine crumbs; there should be about 1 1/3 cups. Pulse in the brown sugar, cinnamon, and salt. Drizzle in the melted butter and pulse to combine. (Wipe out the food processor–no need for a deep clean yet.)Transfer everything to a 9-inch pie plate. Press crumbs evenly up the sides and along the bottom of the pan.Bake until the crust is set and the edges have just started to brown, 10 to 12 minutes. Let cool slightly.Reduce the oven temperature to 350 degrees.Make the fillingTransfer the dulce de leche to a microwave-safe bowl. Microwave in 20-second intervals, stirring, until softened just enough to stir easily. This will take about 1 minute. Set aside 3 tablespoons dulce de leche for topping.Into the food processor, add the majority of the dulce de leche, pumpkin puree, eggs, brown sugar, cinnamon, vanilla, and salt. Process just until smooth–don’t overdo.Pour into the crust. Place the crust on a baking sheet and bake until the filling is just set with a slight wobble in the very center, 35 to 45 minutes.As the pie finishes up baking, warm the reserved dulce de leche in the microwave until you can drizzle it. As soon as the pie comes out of the oven, drizzle with the dulce de leche.Let cool completely. Serve with Cool Whip or canned cream. Store pie covered in fridge; it keeps for at least 4 days.OM NOM NOM!