Enjoy this twist on traditional pumpkin pie—swirled with creamy, thick Nutella and baked in a gingersnap crust!
A swirly twirly pumpkin pie to add to your fall baking list. This recipe is a lot of fun!
I usually bake a classic pumpkin pie a couple times each fall season, and certainly serve it at the Thanksgiving table with plenty of fresh whipped cream. And to spice things up recently, I swapped regular pie crust for a gingersnap cookie crust and threw in a lot of chocolate hazelnut spread.
You may never bake a regular pumpkin pie again!
The filling is a pretty standard pumpkin pie filling, similar to my plain pumpkin pie and this pecan praline pumpkin pie. You need eggs, heavy cream, pumpkin, brown sugar, and spices. Feel free to use homemade pumpkin pie spice here. I appreciate that this recipe uses an entire standard (15 ounce) can of pumpkin, just like my pumpkin bars recipe.
The smooth and creamy pie filling lies on a bed of spicy crushed gingersnaps binded with melted butter. For those of you who fear pie dough, this is an easy patted-down style crust, like a graham cracker crust, which means no rolling pin! It’s very easy and stays together nicely.
Feel free to use homemade gingersnaps for your crust, but make sure they are crunchy and sturdy enough for the heavy filling. Nabisco Ginger Snaps Cookies are my preferred choice.
Each bite of the crust had a complex sweet, spicy and sultry kick to it.
This was my first time trying pumpkin and Nutella together. Both items are almost always sitting in my pantry, but the thought never occurred to me to combine them. I truly feel that chocolate and pumpkin is an under-appreciated duo and I hope you try these pumpkin chocolate chip cookies next!
Tip: warm, melted Nutella works best for swirling.
There are so many wonderful pumpkin pie recipes out there, but I wanted something different to share this year. If you’re looking for more inspiration, here are all of my favorite Thanksgiving pies.
PrintNutella Swirl Pumpkin Pie
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours
- Yield: one 9-inch pie; serves 8-10
- Category: Pie
- Method: Baking
- Cuisine: American
Description
A twist on traditional pumpkin pie, swirled with decadent Nutella and baked in a gingersnap crust.
Ingredients
For the Crust:
- 1 and 1/2 cups gingersnap cookie crumbs
- 2 Tablespoons granulated sugar
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
For the Filling:
- 3 large eggs, room temperature
- 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground cloves*
- 1/4 teaspoon ground nutmeg*
- 1/2 teaspoon salt
- 1/2 cup Nutella, warmed (or 4 oz melted high quality chocolate)
Instructions
- Preheat oven to 350°F (177°C). Spray 9-inch pie dish (or 8-inch pie dish) with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, and sugar. Press into prepared pie dish. Do not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up the sides. Bake crust for 10 minutes and allow to slightly cool.
- In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir to combine. Pour the mixture into pie crust. Drop spoonfuls of warmed Nutella (I usually just stick in the microwave for 30 seconds) onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
- Preheat oven to 350°F (177°C). Bake at for 40-45 minutes or until the filling is set. The center will still look wet but will not “jiggle” too much. Allow to cool completely at room temperature. Slice and serve.
- Cover and store leftover pie in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: Pie freezes well, up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): 9-inch Pie Dish | Glass Mixing Bowls | Whisk
- Pumpkin Pie Spice: You can replace the ginger, cloves, and nutmeg with store-bought or homemade pumpkin pie spice. You can also substitute pumpkin pie spice for the cinnamon, too.
And here is my classic pumpkin pie recipe.