Pumpkin pie. It’s a fall classic though I really don’t know why we all wait until then to make it since canned pumpkin is available year round. I think it’s really funny how stuck in a rut we get with certain foods having to be seasonal or ‘for when company comes’. Take deviled eggs for example. So easy to make and my family adores them. They fly right off the plate when I do make them so why don’t I make them more often? I guess it’s probably because I’m busy experimenting so much I sometimes forget to make the much loved basics. Sometimes I just have to slow down and smell the boiled eggs…
Believe it or not, pie making doesn’t happen in this house as much as it is requested. When Autumn returns it’s like I have an internal calendar where there is always a day circled just for making pies. As luck would have it, after the delicious honey crisp apple pie was baked I had one more single pie crust sitting in the fridge.
After searching the internet for a recipe, I came up on one from allrecipes that looked promising but when I looked in my pantry all I had for condensed milk was the dulce de leche flavour. I’d never baked with it before so I didn’t really know if it was thin and runny or more like true dulce de leche. I decided to take my chances and use it in place of the regular condensed milk and the results were fabulous! It had a great depth of caramel flavour which made it a stand out from a regular pumpkin pie. I also read somewhere that heating the pumpkin first took out the canned taste so I gave it a go. I was also really happy to use my special nutmeg grater that I bought in Bruges for something other than eggnogg.
Dulce de Leche Pumpkin Pie (adapted from Allrecipes)
Ingredients
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1 (15 ounce) can pumpkin
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1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, Dulce de Leche flavour
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2 large eggs
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 (9 inch) unbaked pie crust (make your own or you can buy one)
Directions
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
I could eat pumpkin pie all year round…and after every meal, but its true we get stuck in the rut 🙂 it’s probably my favorite classic pie! Yours looks fabulous!
Thank you! I’m really glad to be getting better at making pastry but maybe that’s a dangerous thing?