Nutella Swirled Pumpkin Pie

A twist on traditional pumpkin pie – swirled with decadent Nutella and baked in a gingersnap crust.

Nutella swirled pumpkin pie in a glass baking dish

A swirly twirly pumpkin pie to add to your fall baking list. Isn’t she pretty?

Like gingerbread is to my Christmas, pumpkin pies are to my fall. Crunchy leaves, oversized sweaters, and pumpkin-spiced everything.

I usually cover my pumpkin pie with Cool Whip. Like… drown. My Thanksgiving dessert is typically a plate of Cool Whip and a side of my mom’s pumpkin pie. There’s nothing better. But this weekend, in true Sally fashion, I decided to wander down the unconventional route. I swirled my traditional pumpkin pie with chocolate. Nutella, to be exact.

overhead image of Nutella swirled pumpkin pie in a glass pie dish

Oh. And I also did not have Cool Whip hiding my freezer like I thought. So thereyago.

Chocolate saves the day.

We’ve got a standard pumpkin pie here. Eggs, heavy cream, pumpkin, brown sugar, and spices. The smooth 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, which means no rolling or chilling! It’s very easy and stays together nicely.

gingersnap cookies

Feel free to use homemade gingersnaps for your crust, but make sure they are crunchy and sturdy enough for the heavy filling. Or use a graham cracker crust, traditional pie crust, or even a chocolate cookie crust (Oreo crust – that would be good).

I loved the flavor of the crunchy gingersnaps. Each bite of the crust had a complex sweet, spicy and sultry kick to it.

Nutella swirled pumpkin pie in a glass baking dish

This was my first time trying pumpkin and Nutella together. Both items are almost always sitting in my pantry, but the thought never occured to me to combine them until last week. A total “aha!” moment. I truly feel that chocolate and pumpkin is an under-appreciated duo. I recently fell in love with a Skinny Pumpkin Cheesecake Brownie and a Healthy Pumpkin Chocolate Chip Oatmeal Bar. This pie? Umm… not so healthy. Totally worth every decadent bite.

Here is a photo of the crust being made and the pie before going into the oven. Tip: warm, melted Nutella works best for swirling.

2 images of Nutella swirl pumpkin pie before baking and gingersnap crust mixture in a green bowl with a pink spatula

slice of Nutella swirled pumpkin pie on an orange and white plate with a fork

There are so many wonderful pumpkin pie recipes out there, but I wanted something different to share. Plus, I don’t think I could ever make my mom’s traditional pumpkin pie quite like she does. You don’t mess with the best!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Nutella swirled pumpkin pie in a glass baking dish

Nutella Swirl Pumpkin Pie

  • Author: Sally
  • 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


A twist on traditional pumpkin pie – swirled with decadent Nutella and baked in a gingersnap crust.


For the Crust:

  • 1 and 1/2 cups gingersnap cookie crumbs
  • 2 Tablespoons granulated sugar
  • 1/4 cup (4 Tbsp) 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)


  1. Preheat oven to 350°F (177°C). Spray 9 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.
  2. 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.
  3. Bake at 350°F (177°C) 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 and serve at room temperature. Pie is good up to 4 days covered tightly and stored in the refrigerator.


  1. Freezing Instructions: Pie freezes well, up to 2 months. Thaw overnight in the refrigerator.
  2. Pumpkin Pie Spice: 1 teaspoon pumpkin pie spice may be substituted for these spices.

Keywords: nutella swirl pumpkin pie, nutella pumpkin pie

What is your favorite pumpkin pie recipe like?

And here is my Classic Pumpkin Pie recipe.

pumpkin pie


Comments are closed.

  1. Averie @ Averie Cooks says:

    Sally it’s beautiful and I love the swirly action, love the gingersnap! cookie crust. I love gingersnaps and molasses cookies and I will always like graham crackers, but gingersnaps or molasses trump those and I can only imagine how perfectly they complmented the filling. Great thinking!

    And I love your pics – SUCH clean cuts in that pie. You nailed it. Pies and recipes like this are always a juggling act IF they’re going to come out, and with how much finesse necessary. I need your slice-removing skills 🙂

    1. Thanks Averie! I wasn’t pleased with the composition in these shots, but the lighting was at least being friendly with me! My older sister makes a killer pumpkin swirl cheesecake with gingersnap crust, so that’s where I got the idea for the crust. I was nervous that the crust wouldn’t cut properly but it set up beautifully and the clean-cut slices were so easy to remove! You have an eye for detail 🙂

  2. Blog is the New Black says:

    Say nutella, and you win my heart!!! 😉

    1. I’m the same Liz! I try to comment on your blog and it is always rejected as spam. 🙁

      1. Blog is the New BLack says:

        Super annoying! And it’s weird, because you’ve commented before… which is how I found your site in the first place! Try it again on my latest post and I’ll see if I can catch it to take it out of the folder. Sorry girl! Thanks for letting me know! 🙂

      2. yay! it worked. 🙂 Thanks Liz! love those PB/chocolate bars!

  3. Thanks Chung-Ah! And thanks for tweeting, girl. My mom’s pumpkin pie is what we’ll have for thanksgiving, so I should probably make this again before that and try to convince her with each nutella bite 🙂

  4. Hey Ashley! I’ve never had a problem with Nutella sinking to the bottom of my baked goods. Very strange that it happened to you with your pound cake?? I would try putting more batter in the bottom of the pan before the Nutella swirl next time!

  5. Aimee @ ShugarySweets says:

    I love pumpkin pie. And with gingersnaps? That’s my favorite! Now you added in Nutella? I’m in love…

    1. my favorite way to enjoy pumpkin pie is on top of gingersnaps 🙂

  6. Jen @ Savory Simple says:

    What a beautiful pie!

  7. Jocelyn @BruCrew Life says:

    Nutella and pumpkin is a seriously awesome combo. I swirled it in a pumpkin bread once and just couldn’t stop eating it!! I LOVE that you swirled it in pumpkin pie…that is such a great idea and a fun twist on a classic. You do always have the best pictures and cleanest looking food:-)

    1. That means so much to me Jocelyn! Thanks for the comment on my photos. 🙂

  8. Erin @ The Spiffy Cookie says:

    I once made a Nutella pumpkin layer pie. It was good but I guess I still prefer regular pumpkin. But yours looks so pretty!

    1. nothing will ever beat plain pumpkin pie in my eyes. 🙂

  9. Hayley @ The Domestic Rebel says:

    What a beeeeautiful pie that’s *almost* too pretty too eat… but only almost 🙂 I am just like you in so many ways, it’s insane lol. I, too, drown my pumpkin pie in Cool Whip. And as a kid, I would ask for extra extra extra Cool Whip, eat that, and return the uneaten pie haha. Now, I actually like pumpkin pie, but I still love me some Whip! This Nutella-swirled version is beyond gorgeous and looks delicious! And that gingersnap crust looks amazing. I am totally making this version for Thxgiving this year!

    1. YES! Cool whip with a side of pumpkin pie!! Have you ever tried french vanilla cool whip? I’ve never had it but I bet it would be divine on pumpkin pie. 🙂

  10. Ashley @ Kitchen Meets Girl says:

    Pumpkin pie is a favorite in my family. Growing up, my cousin was known for her infamous “double-decker” pumpking pie…a slice topped with a generous (!) serving of cool-whip..and then another slice of pie. 🙂 But adding Nutella? Brilliant. And I LOVE your pics, girlie–gorg!!

    Also, thanks for the referral and the coupon code on the WordPress class. I took the plunge and signed up last night. Crossing my fingers I learn and ton–and how to apply it!

    1. Hey Ashley! I’m so glad you signed up for the workshop. Cory has taught me SO much and there’s still so much to learn. He is a genius! Thank you for the sweet comment about my pictures!! 🙂

  11. Mouth-watering photos!! I suddenly feel the flu coming on, I’m going to have to leave work early and go home….:)

    1. Hey Jessica! Haha you are so funny. Thank you 🙂

  12. Becca @ Crumbs and Chaos says:

    That looks incredible!! A must try 🙂

  13. I love the gingersnap crust and, of course, the nutella addition!

  14. This is my first time stopping by but girlll your eats look so sweet and your pictures are so pretty!!!

    1. Thank you so much!! That is so sweet of you to say that about my photos. Welcome. 🙂

  15. Nutella Whipped Cream? I have to try something like that!! 🙂

  16. Meghan @ After the Ivy League says:

    Love that you used ginger cookies as the base for the crust…sounds SO delicious. And you added Nutella??? EVIL. I need this in my life asap!

    1. I tried not to be evil here, but the Nutella was a last minute decision. 🙂

  17. Nicole @ Lapetitebaker says:

    This pie looks amazing! It’s pumpkin week over on my blog and I would love to share you nutella swirled pumpkin pie with my readers. Would you mind?

    1. Hi Nicole! I wouldn’t mind at all. Just as long as both my photo and recipe aren’t posted. You may link back to my site for the written out recipe. Thank you so much!

  18. amy @ fearless homemaker says:

    SALLY! i cannot put into words how amazing this looks + sounds. it basically has ever possible flavor that i love in it. must make this soon. and your pics? gorgeous!

    1. Amy, that is SO SO SO kind of you. I didn’t like these pictures much but I think we are too hard on ourselves! I’m glad you like it all 🙂

  19. Dorothy @ Crazy for Crust says:

    Yes. Yes. Yes. Yes. I need this pie!

  20. Pumpkin and chocolate together are definitely under-rated! Pairing pumpkin with nutella in a pie? So original! I LOVE it! And the gingersnap too. What amazing flavors!

  21. Something Undone - Occasional Cook, Durante says:

    So delicious looking! I’m going to have to try the frozen peanut butter pie, I have a real weakness for that, and I’m not ready to try Nutella yet.

    1. I love the frozen pb pie – one of my favorite pies.. ever! Nutella is a simple chocolate spread made from cocoa and hazelnuts, you should give it a try! I’ve used it in a lot of recipes.

  22. Gingernaps are TOTALLY sultry! That’s a perfect description of them 🙂 I actually don’t have a favorite pumpkin pie recipe! I like em all 🙂 Do you have a classic one that’s a fav?

    1. Glad you agree with my gingersnap description Erika! My favorite pumpkin pie recipe is essentially this recipe, minus the nutella and with a regular pie crust. 🙂

  23. thanks girl! the gingersnap crust may just be my favorite part. 🙂

  24. Just made your nutella pumpkin pie…what a hit in my family…we’ve never eaten any pumpkin pie but I believe the family is hooked…thank you so much for sharing…I can’t wait to show off on Thanksgiving…

    1. That’s so nice to hear Josie, especially that my recipe was your first pumpkin pie. thank you!

  25. how do you do the chocolate drizzle?

    1. I used melted chocolate for the drizzle/decoration. Thanks!

  26. Bianca @ Confessions of a Chocoholic says:

    I love pumpkin bread with Nutella (well, I love anything with Nutella) so I can imagine how I would go nuts over this pie!! Awesome recipe!

    1. Bianca, so lovely to hear that we share a love for Nutella. Let me know if you make this pie 🙂

  27. Hi Sally,

    Wow these look amazing. We have an american store that’s just opened up recently. Had a look around and saw cans of pumpkin and thought i could experiment baking with it and adding nutella…NUTELLA… has to be good surely.

    Just wanted to ask what size eggs you use in your recipes? And what sugar did you use for the crust…caster, normal or brown?

    thank you so much and seriously cant wait to see how it turns out xx

    1. Love Nutella! I always use LARGE eggs for my recipes. Sorry that is not clarified! The crust is just regular white sugar. Will update the recipe with these clarifications. Thank you! 🙂

  28. I made this pie yesterday. Oh goodness!!!! It was the best thing I have ever done to our pumpkin pie. I loved the the Nutella, but amazingly what I loved the most was the Ginger Snap crust. Go figure. I, we love chocolate here in this household and I was boasting about the crust.

    1. Hi Deb! I love it. The crust is my favorite part – saying a lot from a pumpkin FREAK like me! I’m glad you loved it. Isn’t it such a nice twist on traditional pumpkin pie? The flavors together are incredible. 🙂

  29. Found your blog today and absolutely love it! I’m an 18 year old with the same addiction to you and have been thinking about starting a blog about it recently too. I love making my own recipes and making things that make people so happy! Definitely gonna borrow this recipe with my own twist to it this thanksgiving. thanks for being someone to look up to!

    1. Hi Kimmy! Thank you so much for the sweet words. I’m glad you’ve found your passion! A wonderful addition to a thanksgiving meal, for sure! Thank you 🙂

  30. Hey Sally,

    I have a question. I just put my pie in the oven and I’m not sure how it is going to turn out. I followed the directions and reserved a cup of the filling to mix with 1/2 cup of nutella. I did that and then plopped spoonfuls on top of the pie and tried to swirl it into the batter. I think I put way too much of the nutella mixture on top because it would not swirl at all. Did you use all of your nutella mixture? I had quite a bit left over and am afraid I used too much! I guess it will just not be as beautiful as yours!!

    1. I did use all of the nutella mixture, yes! How did it turn out Carley? I hope you enjoy it nonetheless 🙂 Thank you!

1 2 3

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally