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Pots of Dulce de Leche
Pumpkin Cream Pie

Pots of Dulce de Leche Pumpkin Cream Pie recipe

It’s a snap to put together this Pumpkin Cream pie and will be a memorable treat for any occasion.

Ingredients

Crust

Filling

Instructions

  1. For 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. For 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.

Yield: 10 servings
Prep Time: 15 minutes
Total Time: 135 minutes

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.

Reprinted with permission from Nestlé and meals.com.


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