Description
Amp Your Traditional Pumpkin Pie with a Simple Twist of Dulce de Leche, Coconut and Caramelized Hazelnuts! It’s creamy, it’s dreamy… it’s Irresistible! One slice of this Hazelnut Dulce de Leche Coconut Pumpkin Pie, is just not enough.
Ingredients
Scale
HAZELNUT PASTRY
- 1 1/4 cups all-purpose flour
- 1/2 cup hazelnuts, finely chopped
- 1/3 cup butter, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon hazelnut extract
- 1 large egg
DULCE DE LECHE – CHEESE LAYER
- 8 ounces 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: In a medium bowl, using an electric mixer on low speed, mix all crust ingredients for 1 minute or until a shaggy mass forms.
- Press mixture into the bottom and sides of an ungreased 10 x 2-inch deep pie pan with a removable bottom. Using a fork, prick holes in the bottom and sides of the pastry crust. Keep chilled in the fridge for 30 minutes.
- DULCE DE LECHE – CHEESE LAYER: In a medium bowl, mix cream cheese, dulce de leche and egg together until smooth. Pour batter into the pastry-lined pie pan and keep chilled in the fridge for another 30 minutes.
- PUMPKIN LAYER: Heat oven to 350°F (175°C). 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.
- Place a pie crust cover over the crust to prevent over browning. Bake for another 30 minutes or until the center of the pie is set. Keep oven on.
- Remove pie from oven and allow it to cool to room temperature before adding whipped cream.
- CARAMELIZED HAZELNUTS: Keep oven at 350°F (175°C). Line a baking sheet with a silicone mat and spread whole hazelnuts on top. Bake for 6 minutes.
- Remove from the oven and using a kitchen towel, rub nuts together to remove skins. Some skin may stay on.
- 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.
- 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.
- TOPPING: In a large chilled bowl, using an electric mixer, beat heavy cream and dulce de leche until stiff peaks form.
- ASSEMBLY: Spread whipped topping over the pie, garnish the cooled caramelized hazelnuts on top and sprinkle with toasted coconut. ENJOY!
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Pie
- Cuisine: American