Ingredients

How to make it

  • Beat cream cheese and sugar together on medium speed until fluffy, about 2 minutes. Add pumpkin, cinnamon, ginger and nutmeg and beat until completely combined.
  • Mix in the toffee bits and swirl in 1 cup of the dulce de leche or caramel sauce.
  • Pour the filling into the pie plate and smooth it out. Refrigerate until firm, about 4 hours.
  • Spread the second cup of caramel sauce evenly over the top of the pie.
  • If desired, use another 1/2 cup of dulce de leche to pipe rosettes or other design on top of the pie.
  • Chill until the topping is firm.

Reviews & Comments 4

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    " It was excellent "
    adzell ate it and said...
    I just stumbled across this recipe & sooo happy I did, looks wonderful!! Thank you for sharing!
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    " It was excellent "
    jett2whit ate it and said...
    oh man! Whoa ~ yummy for sure!
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    " It was excellent "
    mamalou ate it and said...
    This looks wonderful!
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    " It was excellent "
    momo_55grandma ate it and said...
    gotta be delicous had pumpkin in it thanks high5
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