You're going to love this fun twist on the classic pumpkin pie.
You know what makes traditional pumpkin pie even better?
Nutella swirl ... and a sugar cookie crust!
See, doesn’t that sound better than boring old pumpkin pie with zero chocolate and a crust just like every other pie? It sure does.
I think almost all desserts should have at least a little chocolate. Chocolate just equals dessert, which equals extraordinary!
Until recently I had never actually made a pumpkin pie. Unless of course you count these Double Stuffed Pumpkin Pie Oreos I made last year (so good, by the way).
This fall, though, I wanted to make a real pumpkin pie. BUT I knew that – considering my family – I had to throw in some chocolate. While I was changing things around, I thought maybe a sugar cookie crust would be kind of fun too.
The sugar cookie crust has me so excited. It’s like a deep-dish pie encasing a pumpkin AND chocolate lover's dream. Perfect combo!
Here's how you make it:
First, get the sugar cookie dough and a pie plate.
Break up the cookie dough into the pan.
Push the sugar cookie dough into the greased pie plate until it's in one even layer for the crust.
Cover the pie plate and place in the fridge while you make the filling.
Get the ingredients for the pumpkin pie filling.
In a large bowl, whisk the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt and vanilla until smooth.
Pour the filling into the chilled crust, but reserve about 1 cup.
Place the Nutella in a microwave-safe bowl and microwave for 30-second intervals, stirring in between, until the Nutella is pourable.
Drizzle about half the Nutella over the pumpkin pie. Use a knife to swirl the Nutella into the pie.
Now pour the reserved pumpkin pie filling on top of the Nutella swirled filling. Then add the remaining Nutella and swirl again with a knife.
Bake for about 45-50 minutes or until the filling is almost set. The center may still look wet, but the pie should jiggle just slightly when you take it out of the oven.
If the sugar cookie crust is getting too brown before the filling is fully cooked, cover the pie with foil. Allow the pie to cool and set completely before cutting.
To serve, bring the pie to room temperature and serve with whipped cream or ice cream.
Drizzle with Nutella ... and devour.
Store leftovers in the fridge – if you have any leftovers!