Tuesday, November 13, 2012

Deep Dish Pumpkin Pie with Dulce de Leche Walnut Streusel



When my husband saw this pie he said " Pie?  That looks more like a cheesecake!"

I had to laugh because's he's right, but I assure you it's 100% pumpkin pie! And it may look a little fancier than its classic counterpart, but it's no more difficult to make. Essentially, it's buttery crust and pumpkin custard like any normal pumpkin pie, but I've added walnut streusel and a generous drizzle of dulce de leche on top.


It certainly seems like all that caramelized goodness on top would steal the show, but with one bite you'll know pumpkin is the true star.  There's miles of it in this pie!

I guess you could say this recipe is my love letter to pumpkin.

I love you.
I do.




Although this pie isn't difficult to assemble, it does take a while to bake - mine took about 1 hour 50 minutes total. And since it's in the oven for a long time it needs a bit of babysitting to make sure it's behaving well.  I say this only because some ovens run hot, and burned streusel is crying shame. An extra peek through the oven window and some aluminum foil will prevent such an awful thing from happening.

Deep Dish Pumpkin Pie 
with Dulce de Leche Walnut Streusel
Yield: one 9-inch pie                                              [click for printable version]

Walnut streusel:
1/2 cup firmly packed light brown sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
Pinch of salt
6 tablespoons cold unsalted butter
1 cup chopped walnuts
  1. Combine sugar, flour, cinnamon and salt. Cut in butter until crumbly. Stir in nuts.  Cover and store in refrigerator until ready to use.
Crust:
1 cup unsalted butter
6 oz. cream cheese, softened
2 cups all-purpose flour
1/4 cup granulated sugar
Pinch of salt
  1. In a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until creamy. Gradually add flour, 1/4 cup of sugar and salt. Mix until a soft dough forms.
  2. Turn dough onto a well-floured surface and knead together until smooth. Roll dough with a floured rolling pin to ¼-inch thickness.  Gently lay dough inside spring-form pan and press up the sides.  Allow a little of the crust to overhang the edges of the pan.  Place dough-lined pan in the freezer and freeze until dough is stiff. 
  3. Preheat oven to 400F.
Pumpkin pie filling:
1 1/4 cups packed light-brown sugar
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
29 ounces (one large can) pure pumpkin puree
12 ounces (one can) evaporated milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract
  1. In a large bowl, whisk together brown sugar, salt, cinnamon, nutmeg and pumpkin pie spice. Whisk in eggs, then pumpkin; beat until smooth. Slowly whisk in milk, cream, and vanilla. Pour filling into frozen pie crust.  Cover edges of pie crust with aluminum foil or a pie crust shield if you have one.
  2. Reduce oven temperature to 350 degrees.   Bake pie for 1 hour, then top with walnut streusel. Bake for 25 minutes more, then tent a piece of aluminum foil over the pie so the streusel does not over-brown.  Bake for an additional 20 minutes, or until the pie is set but still slightly wobbly in the center.  Cut away overhand crust if desired. Allow pie to cool completely then thoroughly chill in the refrigerator overnight.
Serve:
16 oz. prepared dulce de leche
  1. Just before serving, warm dulce de leche in the microwave or in a saucepan on the stovetop until loosened.  Drizzle about ½ cup over the top of the pumpkin pie. Transfer the remaining dulce de leche to a gravy boat and serve alongside pie.
Note: The leaves were cut from a ready-made refrigerated pie crust I had languishing in  my refrigerator.  I baked them separately (400F for 12 minutes) and lay them on top of the pie for decoration.

52 comments:

Kristen said...

Oh my dear - this is amazing! Loving everything about it, especially the deep dish.

Monica Williams said...

Oh wow, in this end of the world we are moving into summer so this is completely opposite from our season, however that would NOT stop me from eating it! Haha. As always...delicious from you! (I'm going to look up some of your summer recipes to make instead) xx

Megan said...

I'd love deep dish pie for dinner tonight. Hell to the yeah.

Mollie @ EatRunRead said...

Oh my goodness this looks GLORIOUS! My roommate just returned from South America and brought me back a jar of dulce de leche...making this pie is probably a better use for it than eating it straight out of the jar with a spoon at all hours of the day/night...

Rosa's Yummy Yums said...

It is absolutely stunning! What a beauty.

I love your props...

Cheers,

Rosa

Katrina @ Warm Vanilla Sugar said...

This is the prettiest thing I've seen all day! What a beauty.

Becca said...

Wow. This looks beautiful! I agree with your husband, it looks like cheesecake at first glance, but that doesn't deter from its deliciousness, I am sure.

vanillasugarblog said...

Heather that crust is perfect.
I love that you made this deep dish AND added layers of fabulous toppings.
:::I'll be at your home for turkey day ok?:::
<3

Averie @ Averie Cooks said...

Now THIS is a pumpkin pie! Wow - you outdid yourself, Heather. All these great flavors. Dulce de leche is the best!

Tip Top Shape said...

Oh, this is beautiful!

Diane J. Reed said...

Oh my--that looks insanely delicious!! Holidays with the relatives just got a whole lot merrier!

Rita CookAttitude said...

I've been successfully repressing my beastly urge for pumpkin-anything until I decided to check your blog for new posts.. and I see THIS...
I don't know whether I should thank you or be mad at you! Heather you're amazing, always delivering exceptional desserts! Oh well, I'm off to buy me some pumpkins!!! (See what you did?) :)

Karen said...

Gorgeous photographs. Amazing pie. Wow.

Julie (pharmbelle85) said...

Can we come have Thanksgiving at your house? And just eat this? I don't need turkey, honest! This looks so amazing--I need to adapt my own plain pumpkin pie recipe :)

DirtKicker Pottery said...

Gorgeous and yummy!

Lauren at Keep It Sweet said...

Now that is a show-stopping pumpkin pie! Love this, Heather!

Jennifer @ Not Your Momma's Cookie said...

Wow, Heather, this looks amazing!

MarĂ­a said...

Pues seguro que tanto a tu marido, como el que todo lo probara le encantaria, tiene una pinta fantastica. Besicos

Liz said...

This looks amazing! I've been craving pumpkin pie lately so I'll add this to my list! :)

Jessica @ Portuguese Girl Cooks said...

Now THAT'S a pumpkin pie! It looks absolutely to die for!

Dharma said...

WHAt maravilla of desserts. If y las ve exquisito fotogracias y presentacion, authenticates una belleza.

Saludos

Bake Me Cakes said...

I wish I could have a slice right now! Looks amazing, as it always does!

I Sugar Coat It! said...
This comment has been removed by the author.
I Sugar Coat It! said...

Oh my word! MUST try this one.

Suzanne Perazzini said...

This looks deep, moist and delicious. I often have to use tin foil to protect my sweet delights from burning.

Brenda said...

You made my jaw drop! I want to make it NOW :)

Loretta E. said...

I already adore pumpkin pie, so I can imagine this is to die for! Pinning for sure!

Bellenza Bistro said...

I have no doubt this is delicious...but you've made it even more special with the dulce de leche topping and the crust leaves!

ItalianGirlCooks said...

This is a stunning pie...everything about it intriguing and inviting - and to top that, I just mastered homemade Dulce de Leche. Cannot wait to try it.

Jared Tristan said...

My mouth is watering up like crazy right now! I totally have to make this for Thanksgiving. :)

Anonymous said...

I'm just confused about the temps. Why do you preheat the oven to 400 and then reduce it before you even put the pie in? I want to try this is looks delish

Zinta said...

This cake looks so simple and yet so beautiful! really adorable

jamie @ green beans and grapefruit said...

This looks amazing!!!

Anonymous said...

I made this for my support group and it was AMAZING!!Everyone loved it!!

Leslie said...

That is food porn at its finest! YUM!

Anonymous said...

Could I make the crust one day and refrigerate overnight, then roll and freeze the next day? Or can it be frozen overnight? Need some advice, thanks!

SprinkleBakes said...

Hi!

I would suggest rolling it, fitting it to the pan then freezing it overnight. Best of luck with the pie!

Anonymous said...

Wonderful, thank you! I'm so excited to make this beauty!

Danijela said...

I'll keep this short: this is absolutely perfect!!! :)

Jill @ Sincerely Jill said...

Could a different kind of crust be used? Like a shortbread crust or pie crust? This one looks amazing, but I can't eat cream cheese (bummer). I wasn't sure if a different crust might dry out too much with the long bake time.

welcomecompany said...

That is gorgeous and looks delicious! I am excited to try it. I actually ordered my pumpkin pies this year from a local pie shop but am now considering making this as well.

Anonymous said...

Pumkin Pie, Family True, This looks so delicious wish I had a bite or two. Love this it screams Thanksgiving.

Denise - Chez Us said...

Hi, just found your site via the Kitchen Daily Curator Network. Looking forward to checking out more of your recipes and your site.

OMG - I must make this. Love the caramel addition.

Ilene said...

This is in my oven now. I have a can of condensed milk simmering on my stove top turning into dulce de leche....tomorrow afternoon can't come soon enough!! Thanks for ANOTHER amazing recipe. Oh, I made your triple layer fudge a few weeks ago. Oh. My. Word. We had to give it all away for fear that we would make ourselves sick eating so much of it. Happy Thanksgiving!

Sandy said...

I made two of these for Thanksgiving and this pie was a HUGE hit despite a few errors on my part. I made one exactly according to the recipe and it was probably the most satisfying pumpkin pie I've ever had. It sliced perfectly, the crust was delicious, and the walnut streusel gave it a great crunch.

However, I made a second one in a 10" springform and that one didn't quite make it. The center simply didn't solidify and the dough didn't bake all the way through when baking the same length of time as the 9"(with cakes, what I hear is using a larger pan usually means less oven time because of the greater surface area exposed to heat, but not so with pie, I found!). That one also had its dough rolled out and pan-fitted in the freezer overnight, but I'm not sure if that had anything to do with it underbaking. In any case,baking is always a worthy learning experience, and at least I know if I keep to the recipe this one is a winner to keep around!

Lady Sharpe said...

I made this for Thanksgiving and it was a HIT!!!!!! I've been asked to make it again. Thank you for this amazing pie.

Unknown said...

Like the others, I was lured into making this. I made it for Thanksgiving, too! It turned out absolutely perfect. Two thumbs, way up!

Heather said...

Oh my goodness - YUM! Just catching up on your recent projects. Wow, Friend.

Anonymous said...

How many calories in 1 piece?

Mama B said...

Last fall my grown daughter was visiting from out-of-state. We spent the afternoon making this. It did take quite a while to make, even with 2 of us. But, oh-my-gosh! Heaven!!!! Well worth the time and effort to make. Planning to make it again, very soon. Thank you so much for this recipe.

Mais Khourdaji said...

Was it a 9inch springform?

Heather Baird said...

Yes a nine-inch spring-form pan.

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