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Pots of Dulce de Leche
Pumpkin Cream Pie

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.


  • 1 (1 1/4 cups) sleeve Grahamcrackers, finely crushed
  • 5 tablespoons butter, melted


  • 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 plus additional for dusting
  • 1 (8 ounce) tub frozen whipped topping, thawed and divided
  • 1 (13.4 ounce) can NESTLÉ® LA LECHERA® Dulce de Leche


  1. 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.
  2. Filling: Combine pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.
  3. Fold in 2 cups of whipped topping.
  4. To Assemble: Warm dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well.
  5. Spoon dulce de leche on top of each crust.
  6. Spoon in about 1/2 cup pumpkin filling.
  7. Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice.
  8. Keep refrigerated for at least 2 hours before serving.

Prep Time: 15 min | Cooling Time: 2 hr
Total Time: 2 hr 15 min | Servings: 10

Maggie Moran submitted this delightful recipe to the Nestlé Kitchens Pie Contest and it quickly became one of our favorites.

Recipe and photo credit (used with permission): Nestlé and