Dulce de Leche Pumpkin Pie

This is so so good. Make it for your thanksgiving table and enjoy. Buy a store bought graham cracker crust and this recipe will be no bake. 

Let's get started.

Dulce de Leche Pumpkin Pie

Crust

1 1/2 Cups Graham Cracker Crumbs (about 11-12 full crackers)

1 Tbsp. Granulated Sugar

1/2 Tsp. Kosher Salt

6 Tbsp. Unsalted Butter, melted

Filling

1 Cup Pure Pumpkin Puree

1 (13.4 Oz) can Dulce De Leche

2 Tsp. Cinnamon

2 Tsp. Vanilla Bean Paste 

1/2 Tsp. Ground Ginger

1/2 Tsp. Kosher Salt

1/4 Tsp. Freshly Grated Nutmeg

1/8 Tsp. Ground Cloves

3/4 Cup Heavy Cream

2 Tbsp. Pure Maple Syrup

8 Oz. Mascarpone Cheese, room temperature

Whipped Topping

1/2 Cup Heavy Cream

2 Tbsp. Pure Maple Syrup

1/2 Tsp. Vanilla Bean Paste

1/4 Tsp. Kosher Salt

Pre-heat your oven to 400 degrees Fahrenheit.

Add crackers into a food processor and pulse until you have fine crumbs. Add in the sugar, salt, butter, and pulse until combined.

Press into a deep dish pie plate covering up the sides. Bake for 8-10 minutes until lightly golden brown then remove from the oven and allow to cool completely. 

In a large bowl add in the pumpkin puree, dulce de leche, cinnamon, vanilla, ginger, salt, nutmeg, cloves, and using an electric mixture whip until combined, set aside.

In a separate bowl add in the 3/4 cup of heavy cream, maple syrup, and whip to medium peaks, Add in the mascarpone and whip until just combined. Don't over mix as the mascarpone can separate.

Gently fold the mascarpone mixture into the pumpkin mixture and pour into prepared crust. Making sure it is spread evenly. Cover with plastic wrap and let chill for a minimum of 8 hours or overnight.

Once you are ready to eat, prepare the whipped cream topping. 

In a bowl add in all of the whipped topping ingredients and whip until there are medium peaks. Top your chilled pie with whipped topping.

Serve and enjoy.