- 1 refrigerated pie crust
- 2 large eggs
- 1 10 oz can Le Lechera dulce de leche
- 1 15 oz can pumpkin puree
- 1 tablespoon pumpkin pie spice
Preheat oven to 425 F degrees.
Prepare the pie crust in the pie pan.
Beat the eggs.
Add the dulce de leche, pumpkin, and pumpkin pie spice.
Pour it into the pie shell.
Add some foil around the outer crust edge to prevent burning.
Bake for 10 minutes at 425 F degrees.
Then, turn the oven down to 350 F degrees, and bake for 30-35 additional minutes.
Insert a toothpick in the center of the pie, if it comes out clean, it’s done.
Cool in the fridge overnight.