This recipe from BHG is definitely on my list for Thanksgiving. My very favorite holiday is Thanksgiving family, food, football, and bringing out the Christmas tree it just doesn’t get any better than Thanksgiving Day. I can smell the aroma’s already of turkey, dressing, pumpkin and pecan oh I know we’ve got to get through Halloween first, but I’m already thinking and planning my menu for Thanksgiving.

Dulce de Leche Pumpkin Pie with Hazelnut Crust ~


  • 1 recipeHazelnut Pastry
  • 1 8 ounce packagecream cheese, softened
  • 4 tablespoons dulce de leche
  • 1 egg
  • 1 1/4 cups canned pumpkin
  • 1/2 cup evaporated milk
  • 2 eggs
  • 1/3 cup sugar
  • 2 tablespoons hazelnut or almond liqueur (optional)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 recipeDulce de Leche-Hazelnut Whipped Cream
  • Chopped hazelnuts (filberts), toasted (optional)
  • Dulce de leche

1. On a floured surface, roll Hazelnut Pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired.

2. In a small mixing bowl beat cream cheese and 2 tablespoons of the dulce de leche with an electric mixer on medium to high speed for 30 seconds. Add 1 egg; beat on medium speed until smooth. Spread evenly in the pastry-lined plate. Cover and chill for 30 minutes.

3. Preheat oven to 350 degrees F. In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, sugar, the remaining 2 tablespoons dulce de leche, the hazelnut liqueur (if desired), and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese layer.

4. Cover edge of pie loosely with foil. Bake for 25 minutes; remove foil. Bake about 25 minutes more or until filling is set in the center. Cool on a wire rack.

5. To serve, top pie with Dulce de Leche-Hazelnut Whipped Cream, sprinkle with hazelnuts (if desired), and drizzle with additional dulce de leche (if necessary, stir in a little milk to thin for drizzling).

Hazelnut Pastry

  • 1 cup all-purpose flour
  • 1/4 cup finely ground hazelnuts (filberts), almonds, or all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 – 5 tablespoons ice water

1. In a medium bowl stir together all-purpose flour, hazelnuts, and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss with a fork. Push moistened pastry to one side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all the flour mixture is moistened (4 to 5 tablespoons ice water total). Gather flour mixture into a ball, kneading gently until it holds together.

Nutrition Facts (Dulce de Leche Pumpkin Pie with Hazelnut Crust)

  • Servings Per Recipe 8,
  • cal. (kcal) 496,
  • Fat, total (g) 35,
  • chol. (mg) 152,
  • sat. fat (g) 17,
  • carb. (g) 37,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 21,
  • pro. (g) 9,
  • vit. A (IU) 6919,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 50,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 243,
  • Potassium (mg) 308,
  • calcium (mg) 159,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Dulce de Leche-Hazelnut Whipped Cream

  • 1 tablespoon dulce de leche
  • 2 teaspoons hazelnut or almond liqueur (optional)
  • 1 cup whipping cream

1. Place dulce de leche in a chilled small mixing bowl. If desired, add hazelnut liqueur. Beat with the chilled beaters of an electric mixer on medium to high speed until smooth. Add whipping cream. Beat on medium speed just until stiff peaks begin to form (tips stand straight).