NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Dulce de Leche Mini Pumpkin Cream Pies

Dulce de Leche Mini Pumpkin Cream Pies
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    10
    servings

Ingredients

  • CRUST:
  • 1 1/4 cups finely crushed graham crackers
  • 5 tablespoons butter, melted
  • FILLING:
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
  • 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, thawed and divided
  • 1 can (13.4 oz.) NESTLÉ® LA LECHERA® Dulce de Leche

Instructions

FOR CRUST:
COMBINE crushed 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.