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Hazelnut Dulce de Leche Coconut Pumpkin Pie

Amp Your Traditional Pumpkin Pie with a Simple Twist of Dulce de Leche, Coconut and Caramelized Hazelnuts!  It’s creamy, dreamy… it’s Irresistible!  One slice is just not enough.

Hazelnut Dulce de Leche Coconut Pumpkin Pie | URBAN BAKES

It’s been 2 years since I’ve made a pumpkin pie.  Almost hard to believe but it’s true.  And so being that we’re right in the midst of Fall, I felt compelled to make another.  This time, even creamier, even better!

This pie is what dreams are made of.  With it’s savory, buttery, nut crust, it gives just enough bite to go along with the lightly sweetened dulce de leche cheesecake beneath a layer of dulce de leche pumpkin pie.  Add a crunch of caramelized, toasted hazelnuts over a pillow of dulce de leche whipped cream.  Can it get better than this?

I’m sure it can, but this is a darn good variation.

And you know what I loved most about the making of this pie?  There was no rolling of any pie dough.  Any opportunity to have a pie crust without the splatter of flour everywhere (and this happens all-the-time), then I’m game!

Much like a shortbread crust or a cookie crust, simply mix all pie crust ingredients together and press into the pan.  It’s that simple.  So easy!

As for the appeal of this concoction… that’s a tough call.  I love the soft pillow-y top yet, seeing the distinct layers of the pie when cut, is as well, an attractive feature.

To give more of a shaggy rustic look, keep the crust uneven around the top rim.  It’ll save you time and it gives the pie added character.

Recommendation:  go with a 2-inch deep pie pan, preferably with a removable bottom such as this one –> pie pan.  By doing so, it will give ease when removing the pie out from the pan as well as when cutting.

I’d love to know from you.  What additions do you like in your pumpkin pie?

See my other pies made with dulce de leche –> HERE & HERE

Hazelnut Dulce de Leche Coconut Pumpkin Pie

Prep Time: 45 minutes

Cook Time: 55 minutes

Total Time: 3 hours

Yield: 10 inch pie

Hazelnut Dulce de Leche Coconut Pumpkin Pie


    Special Tools/Ingredients to Use:
  • 10 x 2-inch pie pan
  • Silicon Baking Mat
  • 1 1/4 cups all-purpose flour
  • 1/2 cup hazelnuts, finely chopped
  • 1/3 cup butter, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon hazelnut extract
  • 1 large egg
  • 8 ounces neufchatel cheese or cream cheese, softened
  • 3 heaping tablespoons dulce de leche
  • 1 large egg
  • 2 large eggs, lightly beaten
  • 1 1/4 cups pumpkin puree
  • 1/2 cup coconut milk
  • 1/3 cup light brown sugar
  • 2 heaping tablespoons dulce de leche
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ½ cup whole hazelnuts
  • ¼ cup granulated sugar
  • 1 tablespoon unsalted butter, softened
  • 1 cup heavy cream
  • 3 heaping tablespoons dulce de leche
  • 1/4 cup unsweetened coconut flakes, lightly toasted


  1. In a medium bowl, using an electric mixer on low speed, mix all crust ingredients for 1 minute or until a shaggy mass forms.
  2. Press mixture into the bottom and sides of an ungreased 10 x 2-inch deep pie pan with removable bottom. Using a fork, prick holes in the bottom and sides of pastry crust. Keep chilled in fridge for 30 minutes.
  4. In a medium bowl, beat all cheese layer ingredients together until smooth. Pour batter into pastry-lined pie pan and keep chilled in fridge for another 30 minutes.
  6. Heat oven to 350 degrees F. In a separate medium bowl, whisk all pumpkin layer ingredients together until smooth. Pour batter slowly and gently over the cheese layer to prevent blending of the two layers. Bake uncovered for 25 minutes.
  7. Place a pie crust cover over the crust to prevent over browning. Bake for another 30 minutes or until center of pie is set. Keep oven on.
  8. Remove from oven and allow pie to cool to room temperature before adding whipped cream.
  10. Keep oven at 350 degrees F. Line a baking sheet with a silicone mat and spread whole hazelnuts on top. Bake for 6 minutes.
  11. Remove from oven and using a kitchen towel, rub nuts together to remove skins. Some skin may stay on.
  12. In a small saucepan, over medium heat, cook sugar until amber colored. Stir in nuts and butter and continue to stir until all nuts are well coated about 30 seconds to 1 minute.
  13. Transfer caramelized nuts onto the lined baking sheet. Quickly and carefully, separate the nuts using 2 forks. Note: the nuts will quickly dry and stick together. Work with caution as the nuts are very hot! Set aside to cool.
  15. In a large chilled bowl, using an electric mixer, beat heavy cream and dulce de leche until stiff peaks form.
  17. Spread whipped topping over pie, spread cooled caramelized hazelnuts on top and sprinkle with toasted coconuts. ENJOY!


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Recipe found at


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