Dulce De Leche Pumpkin Pie

Dulce de leche Pumpkin Pie (makes two pies)

2              graham cracker crumb crusts

300g       dulce de leche purchased or prepared by simmering a can of sweetened condensed milk for 4 hours

500g       pumpkin puree

200g       egg

100g       yolk

100g       cream

100g       sugar

10g         cinnamon

3g           salt

 

  1. Preheat the oven to 300 degrees low fan, or a 325 degree still oven.
  2. Place the dulce de leche, pumpkin puree, egg, yolk, cream, sugar, cinnamon, and salt in a bowl and whisk until even. A hand blender works even better.
  3. Transfer the filling to two prepared pie shells, filling them up as much as you can.
  4. Bake the pies for 20 minutes, then rotate the pies front to back. Continue baking for 15-25 minutes, just until the center of the pie becomes firm.
  5. Remove the baked pies from the oven, let them cool at room temperature.
  6. The crumb crust will look crumbly- press it back into place if need be. Transfer the pie to the refrigerator and chill for 6 hours to set the crust.