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Bake Club Pumpkin Dulce-de-Leche Pie

Bake Club Pumpkin Dulce-de-Leche Pie

Makes one 9” or 10” pie


Cinnamon Crust

⅔ cup + 1Tablespoon flour

¼ cup sugar 

½ teaspoon ground cinnamon 

½ teaspoon kosher salt

6 Tablespoons butter, melted 


Dulce de Leche Layer

⅔ cup dulce de leche


Pumpkin Layer

6 oz cream cheese 

½ cup sugar 

¼ teaspoon kosher salt 

⅛ teaspoon ground cinnamon 


1 ea large egg

¼ cup canned pumpkin puree

1 teaspoon vanilla extract 


Heat the oven to 350°F and grease a 9 or 10-inch pie dish


Make the Cinnamon Crust: In a medium bowl, mix together the flour, sugar, cinnamon, and salt until well combined. Mix in the melted butter and toss to combine. Transfer the mixture to the greased baking dish and use your palm and fingertips, to firmly and evenly press the crust across the dish’s bottom and then up it’s sides just to the lip. 


Add the Dulce de Leche atop the crust, spreading evenly to cover the bottom crust entirely.


Make the Pumpkin Layer: In a medium bowl, stir together the cream cheese, sugar, salt, and cinnamon until smooth. Stir in the egg , pumpkin, and vanilla and mix until smooth. Pour mixture atop the dulce de leche, spreading evenly to all sides of the baking dish to cover the dulce layer entirely.


Bake at 350°F until the top ring of crust is golden brown and the pumpkin top is set but still jiggles back at you, 20 to 25 minutes. Cool completely before slicing and serving.

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