Disclosure: This post is sponsored by OXO. I received free products in exchange for this post. A charitable donation was also made to Cookies for Kids’ Cancer in exchange for this post. All opinions are 100% my own.
(Yes, I know calendar-wise, it’s not TECHNICALLY Fall…but I’ll take what I can get!)
I’ve officially switched my home decor to Fall, and I’m currently warming ALL of the Fall Scentsy fragrances I can get my mitts on.
I decided to make a classic pumpkin pie with a slight twist. While I was at the store, I came across some dulce de leche, and thought that it would be PERFECT with this pie. Caramel + Pumpkin go really well together. It worked beautifully in this pie. I used my favorite all-butter pie crust, and adapted one of my favorite pumpkin pie recipes to make this fantastic dessert. I got a handful of compliments from coworkers the other day when I made this. It was a winner!
I highly encourage you to make your own pie crust from scratch, by the way. It’s super easy, doesn’t take much time at all, and the flavor in this crust is just so rich and buttery. It’s worth it!
OXO sent me some amazing products to make the perfect pie! One thing I really love about OXO is that they really, truly make the cooking & baking experience easier on the home-cook! I’ve loved the OXO brand for years, and these products are a great addition to our kitchen tools.
I received the following products to use/review:
I have always been really cautious about glass bakeware lately, because of the risk of it shattering. However, OXO put me a little more at ease with their thermal shock resistant borosilicate glass. OXO claims that this means that it can go from freezer to oven without the need to thaw, which is awesome! I didn’t test this out, but the pie plate performed really well for me!
I also especially loved the measuring tools that they included. I already have (AND LOVE) the full set of their angled measuring cups, so getting another 4-cup one is awesome! The measuring spoons are especially awesome, because they connect via a magnet vs. constantly having to take them on/off loops to keep them all together. It’s GENIUS.
The double pastry wheel and silicone pastry brush seem really well-built, and they also performed really well. All in all, I really enjoyed all of these products!
Pumpkin Dulce De Leche Pie
Source: Pie Filling adapted from Libby’s & Pie Crust is from Smitten Kitchen
For the crust:
- 1 recipe pie crust
For the filling:
- 3/4 cup granulated sugar
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice
- 3 large eggs, divided
- 1 15 oz. can pure pumpkin (not pumpkin pie filling)
- 1 12 oz. can evaporated milk
- 4 oz. dulce de leche
- Preheat your oven to 425 degrees F. Roll out your pie crust into two even-sized circles, that would fit into the pie dish. Rub butter on the inside of a 9″ pie dish, and press one of the crusts into the pie dish.
- To make the filling, mix the granulated sugar, salt, and pumpkin pie spice in a small bowl. In a large bowl, beat two of the eggs together, until well-mixed. Add in the pumpkin puree and sugar/spice mixture, and mix well. Then, gradually stir in the evaporated milk.
- Pour the pumpkin mixture into the pie shell-lined dish, and then drizzle the 4 oz. of dulce de leche on top of the filling (not on the crust).
- Optional: Using a pastry wheel, cut the last pie circle into 1/2 inch strips, and place over the pie in a lattice pattern.
- Place the last egg in a small bowl or mug, and beat until well-mixed together. Using the pastry brush, brush the edges of the crust, as well as the top of the crust (if you are using a double crust) with the egg wash.
- Bake the pie in the oven for 15 minutes at 425 degrees F, and then reduce the temperature down to 350 degrees F. Bake the pie for another 40-50 minutes (checking the pie every 10 minutes or so to see if the pie crust edges need to be covered with a pie shield to prevent burning), or until a knife inserted into the center of the pie comes out clean. Cool the baked pie on a wire rack for 2 hours, and serve immediately or refrigerate.