Caramel Pumpkin Pie
Ingredients:
- 1 (15 ounce) can pumpkin puree
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
- 1/8 teaspoon cardamom
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 pie crust
- ½ cup dulce de leche or thick caramel (warmed)
Directions
Preheat oven to 425° F.
In a medium saucepan over medium heat, combine pumpkin, salt, and spices. Cook until pumpkin is warmed through, then pour into a bowl and let cool for a few minutes.
Add sweetened condensed milk and eggs to pumpkin and whisk until smooth. Pour crust. Drizzle dulce de leche and, using a knife, swirl dulce de leche into pumpkin.
Bake 15 minutes, then reduce oven temperature to 350° F and continue baking until knife inserted 1 inch from crust comes out clean, 35-40 minutes. Cool completely before slicing.