Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hazelnut Dulce de Leche Coconut Pumpkin Pie | URBAN BAKES

Hazelnut Dulce de Leche Coconut Pumpkin Pie


  • Author: Connie
  • Total Time: 3 hours
  • Yield: 10-inch pie 1x

Ingredients

Scale

HAZELNUT PASTRY

  • 1 1/4 cups all-purpose flour
  • 1/2 cup hazelnuts, finely chopped
  • 1/3 cup unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon hazelnut extract
  • 1 large egg

 

DULCE DE LECHE CHEESE LAYER

  • 8 ounces neufchatel cheese or cream cheese, softened
  • 3 heaping tablespoons dulce de leche
  • 1 large egg

 

PUMPKIN LAYER

  • 2 large eggs, lightly beaten
  • 1 1/4 cups pumpkin puree
  • 1/2 cup coconut milk
  • 1/3 cup light brown sugar
  • 2 heaping tablespoons dulce de leche
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

 

CARAMELIZED HAZELNUTS

  • 1/2 cup whole hazelnuts
  • 1/4 cup granulated sugar
  • 1 tablespoon unsalted butter, softened

 

DULCE DE LECHE TOPPING

  • 1 cup heavy cream
  • 3 heaping tablespoons dulce de leche
  • 1/4 cup unsweetened coconut flakes, lightly toasted

Instructions

HAZELNUT PASTRY

  1. In a medium bowl, using an electric mixer on low speed, mix all crust ingredients for 1 minute or until a shaggy mass forms.  
  2. Press mixture into the bottom and sides of an ungreased 10 x 2-inch deep pie pan with removable bottom.  Using a fork, prick holes in the bottom and sides of pastry crust. Keep chilled in fridge for 30 minutes.

DULCE DE LECHE CHEESE LAYER

  1. In a medium bowl, beat all cheese layer ingredients together until smooth.  Pour batter into pastry-lined pie pan and keep chilled in fridge for another 30 minutes.  

PUMPKIN LAYER

  1. Heat oven to 350 degrees F.  In a separate medium bowl, whisk all pumpkin layer ingredients together until smooth. Pour batter slowly and gently over the cheese layer to prevent blending of the two layers. Bake uncovered for 25 minutes.
  2. Place a pie crust cover over the crust to prevent over browning. Bake for another 30 minutes or until center of pie is set.  Keep oven on.
  3. Remove from oven and allow pie to cool to room temperature before adding whipped cream.

CARAMELIZED HAZELNUTS

  1. Keep oven at 350 degrees F.  Line a baking sheet with a silicone mat and spread whole hazelnuts on top.  Bake for 6 minutes.
  2. Remove from oven and using a kitchen towel, rub nuts together to remove skins.  Some skin may stay on.
  3. In a small saucepan, over medium heat, cook sugar until amber colored.  Stir in nuts and butter and continue to stir until all nuts are well coated about 30 seconds to 1 minute.
  4. Transfer caramelized nuts onto the lined baking sheet.  Quickly and carefully, separate the nuts using 2 forks. Note: the nuts will quickly dry and stick together.  Work with caution as the nuts are very hot! Set aside to cool.

DULCE DE LECHE TOPPING

  1. In a large chilled bowl, using an electric mixer, beat heavy cream and dulce de leche until stiff peaks form.  

ASSEMBLY

  1. Spread whipped topping over pie, spread cooled caramelized hazelnuts on top and sprinkle with toasted coconuts.  ENJOY!

 

  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
Scroll to Top

Craving More?

Sign up for Weekly Recipes, Special Offers, Giveaways & More!