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dulce de leche pumpkin cream cheese pie

amyfreeze avatar
Recipe by
Amy Freeze
@amyfreeze
Avon Park, FL

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.

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For dulce de leche pumpkin cream cheese pie

  • 2 1/2 c
    cinnamon graham crackers-crushed
  • 3 Tbsp
    sugar
  • 4 Tbsp
    melted butter
  • 1 tsp
    cinnamon
  • 8 oz
    cream cheese-room temperature
  • 4
    eggs
  • 1 can
    dulce de leche
  • 1 tsp
    vanilla extract
  • 15 oz
    can pumpkin
  • 3 tsp
    cinnamon
  • 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.
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