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.

Prep: 15 min | Yield: 10 servings

Ingredients

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) container frozen whipped topping, thawed and divided
• 1 (13.4 ounce) can Nestlé® la Lechera® Dulce de Leche

Instructions

Crust

1. 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

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

Assembly

1. Warm dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well.
2. Spoon dulce de leche on top of each crust.
3. Spoon in about 1/2 cup pumpkin filling.
4. Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice.
5. Keep refrigerated for at least 2 hours before serving.

Attribution

Recipe and photo used with permission from: Nestlé® and meals.com