Dulce de Leche Pumpkin Pie (Easy Cuban Dessert)
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.
Dulce de Leche Pumpkin Pie Ingredients
- 15 oz pumpkin puree
- 14 oz dulce de leche
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pre-made 9-inch pie crust
Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
Canned dulce de leche sets better than jarred. Jarred runs thinner and the filling can stay loose.
There’s no added sugar in this pie. The dulce de leche is doing all of it, which is why the ingredient list is so short.
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.
Ducle de Leche Pumpkin Pie FAQs
It replaces both the sugar and the evaporated milk in a standard pumpkin pie, so you get caramel depth instead of straight sweetness and a silkier set. The closest comparison is flan. If you’ve had Cuban flan, that’s the texture and the caramel note you’re getting here.
No. Caramel sauce is thinner and mostly sugar and cream, so the filling won’t set the same way. Dulce de leche is caramelized condensed milk, which brings milk solids and body along with the flavor.
No, homemade works. Pre-bake it either way so it holds the filling. I use a frozen Pillsbury crust that goes straight from freezer to oven, because the filling is the point.
Yes, and it’s better that way. It needs at least 2 hours in the fridge to slice cleanly, and overnight is better. Keeps 4 days refrigerated or 2 months frozen if wrapped tightly.
Other Cuban-inspired desserts you might enjoy:
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.
Dulce de Leche Pumpkin Pie
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.
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
- Preheat oven to 350°F.
- Whisk pumpkin puree and dulce de leche until smooth.
- Add eggs, cinnamon, ginger, vanilla, and salt. Stir until combined.
- Pour mixture into pre-baked crust.
- Bake 50 minutes, covering crust edges with foil if needed.
- 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:
12Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 205mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 4g
