Easy Caramel Pumpkin Pie

This dessert is as easy as pie! No, seriously, this pie is simple so even novice bakers will produce a delicious dessert. The addition of dulche de leche evaporated milk gives the pie a sweet side but also a bit of a flavour twist that my husband loved more than a traditional pumpkin pie. The kids loved it too so leftovers didn't last long!

PS - I call it caramel pumpkin pie cause dulche de leche is just too long!

Serving: Serves 6-8

Ingredients

1 can (14oz/398 mL) or 1.5 cups pure pumpkin purée (not pie filling)
1 can (300 mL)  dulce de leche flavoured sweetened condensed milk (I use Eagle Brand®)
2 eggs
2 tsp ground cinnamon

½ tsp ginger

½  tsp nutmeg

Pinch of salt
whipped cream (optional)
9-inch (23 cm) unbaked pie shell (if you want to make your own try the pie crust recipe here.)

Instructions

1. Preheat oven to 425 ºF (220 ºC)
2. In large bowl, whisk together pumpkin, sweetened condensed milk, eggs, and spices.
3. Pour into unbaked pastry shell.
4. Bake in preheated oven for 15 minutes.
5. Reduce oven temperature to 350 ºF (180 ºC) and bake an additional 35 to 40 minutes or until knife inserted two inches from edge comes out clean. If edges start to burn too early cover crust edges with foil.
6. Cool.
7. Store in refrigerator.
8. If desired add whipped cream before serving.