Pots of Dulce de Leche Pumpkin Cream Pie

 

Written by Jenny -

Pots of Dulce de Leche Pumpkin Cream Pie recipe

One of the top recipes from this summer’s pie contest that really peaked my interest (and taste buds too) was Maggie Moran’s Pots of Dulce de Leche Pumpkin Cream Pie! Summer seems so long ago now that Thanksgiving is on our minds but I do have to tell you this was a hit in our kitchen. We loved that this cream pie was portioned into individual servings, Maggie’s idea of serving in half-pint canning jars and of course, its taste.

This recipe is a snap to put together. The hardest part of it is waiting for them to chill but we won’t hold it against you if sneak a taste! As your spoon dips in, you will taste the whipped topping, creamy filling, yummy dulce de leche and then the graham cracker crust. Perhaps all of these will end up on your spoon at one time!

We thank you Maggie for your recipe inspiration. We look forward to making it throughout the year.

Pots of Dulce de Leche Pumpkin Cream Pie

Ingredients for 10 servings:

CRUST
• 1 sleeve graham crackers, finely crushed (1 1/4 cups)
• 5 tablespoons butter, melted

FILLING
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
• 1 box (3.4 ounces) vanilla instant pudding and pie filling mix
• 1 teaspoon pumpkin pie spice plus additional for dusting
• 1 tub (8 ounces) frozen whipped topping, thawed and divided
• 1 can (13.4 ounces) NESTLÉ® LA LECHERA® Dulce de Leche

Directions:

For Crust:

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Combine graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins.

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Pat crust down with back or side of measuring spoon.

For Filling:

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Combine pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Fold in 2 cups of whipped topping.

To Assemble:

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Warm dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling.

Pots of Dulce de Leche Pumpkin Cream Pie recipe

Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice. Keep refrigerated at least 2 hours before serving.

Links:

Related pumpkin recipes:

Pumpkin Pecan Pie recipe
Pumpkin Pecan Pie
Pumpkin Cheesecake Tarts recipe
Pumpkin Cheesecake Tarts

 

2 Comments

  1. Loralie
    Posted November 24, 2011 at 4:48 am | Permalink | Reply

    This sounds great and worth trying. But it looks like there is chocolate pudding too added on top of the graham cracker crust. Am I right?

  2. Loralie
    Posted November 24, 2011 at 4:50 am | Permalink | Reply

    Never mind my earlier post. Read the recipe MORE carefully this time around. I will certainly try this.
    THANK YOU for posting.

2 Trackbacks

  1. By Dreaming of Pumpkin Pie « Mami's Bistro on April 17, 2012 at 7:41 am

    [...] http://nestleusa.wordpress.com/2011/11/20/pots-of-dulce-de-leche-pumpkin-cream-pie/ Share this:TwitterFacebookLike this:LikeBe the first to like this post. [...]

  2. […] Dulce de Leche Pumpkin Pie […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 17,713 other followers

%d bloggers like this: