Recipe: Dulce de Leche Pumpkin Pie

We all crave the finale of Thanksgiving dinner – pumpkin pie!!

You'll see I've included some help from the cupboard by using canned pumpkin and a frozen pie crust. Of course, you can make your own pie crust. Though if you're stretched for time and are new to making the perfect dough, there's no shame in getting a little help from the grocery store.

The filling to this recipe can even be made the day before, covered and refrigerated. Fill the crust and bake on Thanksgiving Day morning. It can cool and be ready to serve by end of dinner. And that's what we all crave for!

Dulce de Leche Pumpkin Pie

1   15-ounce can pumpkin (not pumpkin pie filling)
1   13.4-ounce can dulce de leche
2   eggs
3   tbsp. dark brown sugar
2   tbsp. molasses
2   tbsp. dark rum
2   tsp. vanilla extract
1   tsp. ground cinnamon
1/2   tsp. salt
1   frozen, ready-to-fill, 9-inch, deep dish pie crust
1   cup whipped cream

1. Preheat oven to 425ºF. In a large mixing bowl, combine pumpkin, dulce de leche
and eggs; mix well. Add sugar, molasses, rum, vanilla extract, cinnamon and salt.
Mix until ingredients are well blended.

2. Spoon pumpkin mixture into the pie crust. Spread evenly and gently tap to
remove any air bubbles. Place pie on a rimmed baking sheet.

3. Bake 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 50 minutes
or until knife inserted near center is clean when removed. Remove from oven.
Transfer pie to a cooling rack; cool 2 to 3 hours. Serve or refrigerate until ready to
serve. When ready to serve, place a dollop of whipped cream on each slice.

Makes 8 servings

Helpful Hint: Dulce de leche is caramelized, sweetened condensed milk. It can be found in either the ethnic food section or the baking aisle of most supermarkets.

Copyright ©2010 Rubia Jasinevicius. All rights reserved.