Dulce de leche Pumpkin Pie
Pumpkin pie. It’s a fall classic though I really don’t know why we all wait until then to make it since canned pumpkin is available year round. I think it’s really funny how stuck in a rut we get with certain foods having to be seasonal or ‘for when company comes’. Take deviled eggs for example. So easy to make and my family adores them. They fly right off the plate when I do make them so why don’t I make them more often? I guess it’s probably because I’m busy experimenting so much I sometimes forget to make the much loved basics. Sometimes I just have to slow down and smell the boiled eggs…
Believe it or not, pie making doesn’t happen in this house as much as it is requested. When Autumn returns it’s like I have an internal calendar where there is always a day circled just for making pies. As luck would have it, after the delicious honey crisp apple pie was baked I had one more single pie crust sitting in the fridge.
After searching the internet for a recipe, I came up on one from allrecipes that looked promising but when I looked in my pantry all I had for condensed milk was the dulce de leche flavour. I’d never baked with it before so I didn’t really know if it was thin and runny or more like true dulce de leche. I decided to take my chances and use it in place of the regular condensed milk and the results were fabulous! It had a great depth of caramel flavour which made it a stand out from a regular pumpkin pie. I also read somewhere that heating the pumpkin first took out the canned taste so I gave it a go. I was also really happy to use my special nutmeg grater that I bought in Bruges for something other than eggnogg.