Get our emails

Pots of Dulce de Leche Pumpkin Cream Pie

Maggie Moran submitted this delightful recipe to the Nestlé Kitchens Pie Contest and it quickly became one of our favorites. It’s a snap to put together and will be a memorable treat for any occasion.

Visit the Nestlé Kitchens blog for step-by-step photos.

Pots of Dulce de Leche Pumpkin Cream Pie
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    10
    servings
Other Suggestions

Ingredients

  • CRUST:
  • 1 (1 1/4 cups) sleeve graham crackers
  • 5 tablespoons butter
  • FILLING:
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 (3.4 oz.) box vanilla instant pudding and pie filling mix
  • 1 teaspoon pumpkin pie spice plus additional for dusting
  • 1 (8 oz.) tub frozen whipped topping
  • 1 can (13.4 oz.) NESTLÉ® LA LECHERA® Dulce de Leche

Instructions

FOR CRUST:
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. Pat crust down with back or side of measuring spoon.

FOR FILLING:
COMBINE pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 2 cups of whipped topping.

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