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