Dulce de Leche Pumpkin Pie (Easy Cuban Dessert)

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Pumpkin pie is the star of most American Thanksgiving tables, but when you add dulce de leche, it becomes something completely different. That creamy caramel flavor feels so familiar to Cuban desserts, it almost tastes like flan and pumpkin pie had a baby.

I like serving this pie at Noche Buena or Thanksgiving because it’s familiar enough for everyone to recognize, but the dulce de leche surprise makes people light up. And between you and me? I usually use a pre-made crust, because the real star here is that silky filling.

Step-by-Step Instructions

Whisk the filling. In a large bowl, mix pumpkin puree and dulce de leche until smooth.

Add flavor. Stir in eggs, cinnamon, ginger, vanilla, and salt until fully combined.

Prepare the crust. Pre-bake your pie crust if the instructions say to (store-bought or homemade) so it holds the filling. I use the Pillsbury frozen crust that doesn’t need any prep at all – just pour the filling into the frozen crust and pop it in the oven!

Fill & bake. Pour the filling into the crust and bake at 350°F for 50 minutes, covering edges if they brown too fast.

Cool & chill. Let cool completely, then refrigerate at least 2 hours before slicing.

Other Cuban-inspired desserts you might enjoy:

• Flan de Calabaza (Pumpkin Flan)
• Pumpkin Tres Leches Cake
• Pumpkin Arroz con Leche

This Dulce de Leche Pumpkin Pie is the best of both worlds – American pumpkin pie with a Cuban heart. It’s become a staple at my holiday table, and I know it’ll be a hit at yours too.

If you try it, leave me a comment below and let me know how it turned out! And don’t forget to share it with friends and family who love Cuban-inspired desserts.

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Yield: 12

Dulce de Leche Pumpkin Pie

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This Dulce de Leche Pumpkin Pie is a creamy, caramel-sweet twist on the classic holiday dessert that’s as easy as it is irresistible.

Prep Time 10 minutes

Cook Time 50 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can dulce de leche
• 2 large eggs
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 pre-made 9-inch frozen pie crust (pre-baked)

Instructions

1. Preheat oven to 350°F.
2. Whisk pumpkin puree and dulce de leche until smooth.
3. Add eggs, cinnamon, ginger, vanilla, and salt. Stir until combined.
4. Pour mixture into pre-baked crust.
5. Bake 50 minutes, covering crust edges with foil if needed.
6. Cool at room temperature before slicing, or refrigerate for at least 2 hours for a firmer texture and cleaner slice.

Notes

Storage: Refrigerate up to 4 days, or freeze (tightly wrapped) for 2 months.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 172mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 2g

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