Pie Recipes
Pots of Dulce de Leche Pumpkin Cream Pie
These pies in a jar are a snap to put together and will be a memorable treat for any occasion.
Prep: 15 min | Cool: 2 hr | Total: 2 hr 15 min | Yield: 10 servings
Crust
- 1 (1 1/4 cups) sleeve Graham crackers, finely crushed
- 5 tablespoons butter, melted
Filling
- 1 (15 ounce) can Libby's® 100% Pure Pumpkin
- 1 (12 fluid ounce) can Nestlé® Carnation® Evaporated Lowfat 2% Milk, chilled
- 1 (3.4 ounce) box vanilla instant pudding and pie filling mix
- 1 teaspoon pumpkin pie spice + additional for dusting
- 1 (8 ounce) tub frozen whipped topping, thawed and divided
- 1 (13.4 ounce) can Nestlé® La Lechera® Dulce de Leche
Instructions
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.
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 for at least 2 hours before serving.
Attribution
Maggie Moran submitted this delightful recipe to the Nestlé® Kitchens Pie Contest and it quickly became one of our favorites.
Recipe and photo used with permission from: Nestlé® and meals.com