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Caramel Crunch Pumpkin Pie

Recipe By: Christopher Taylor
Year Submitted: 2016
Winner First Place


1 1/2 c. all-purpose flour
1 1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. baking powder
8 Tbsp. unsalted butter, cold, in 8 pieces
4 Tbsp. vegetable shortening, cold
1 tsp. cider vinegar
1/4 c. water, cold

1 (15 oz.) can pumpkin puree
2 eggs
1 (14 oz.) can caramel-flavored sweetened condensed milk
11/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 tsp. vanilla extract

1 cup canned dulce de leche
1 c. toffee bits
1/2 c. heavy cream
1 Tbsp. powdered sugar
1 Tbsp. piping gel


1. Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse wet sand and there are no pieces larger than peas.
2. Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms.
3. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.
4. Roll out the pie dough out to a circle large enough to fill a 9-1/2 inch deep-dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 425F.
5. Line the dough with parchment paper and pie weights. Bake for 18 minutes.
6. After 18 minutes of baking, remove the weights and parchment. Continue baking until the crust is golden brown, 5 to 10 minutes more. While the crust is baking, mix together the pumpkin filling (below).
7. After the crust is removed from the oven, reduce the oven temperature to 350F.

1. While the crust is baking, whisk together the pumpkin puree and eggs. Whisk in the caramel-flavored condensed milk, cinnamon, nutmeg, ground ginger, cloves, and vanilla extract.
2. Pour pumpkin mixture into the hot crust immediately after removing the crust from the oven.
3. Bake for 30 to 40 minutes or until the center of the pie is set. Allow the pie to cool completely before adding the topping.

1. Warm the dulce de leche until it€™s very soft and spreadable. Spread evenly over the top of the pumpkin pie. Sprinkle the toffee bits evenly over the top of the dulce de leche.
2. Whip together the heavy cream, powdered sugar, and piping gel until mixture holds stiff peaks. Decorate the top of the pie with the whipped cream as desired.