You must use the original recipe made from condensed milk——you don’t want a trickle of dulce de leche..
You want a nice big dollop to counterpoint the spiciness of your slice of pumpkin pie.
The thick dulce de leche is microed a bit to soften it up....then dolloped into the pie crust.
The pumpkin filling goes on top.
Liz, I am going to try this. I need to make multiple pumpkin pies, and this is a good excuse to make a new one.