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Nutella® Swirled Pumpkin Pie

(2 reviews)
Nutella® Swirled Pumpkin Pie
  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 8
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Nutella® Swirled Pumpkin Pie

Classic pumpkin pie gets a fun Nutella® swirl and a deep-dish sugar cookie crust!

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
1
(15 ounce) can pumpkin
1
(14 ounce) can sweetened condensed milk
2
large eggs
1-1/2 teaspoons ground cinnamon
1/2
teaspoon ground ginger
1/2
teaspoon ground nutmeg
1/2
teaspoon salt
1
teaspoon vanilla extract
3/4
cup Nutella®
Whipped cream or vanilla ice cream, for serving (optional)

Directions

  • 1 Heat oven to 350ºF. Grease a 9-inch pie plate.
  • 2 Unwrap the sugar cookie dough and break it into pieces. Push the dough into the greased pie plate until it covers the entire plate and sides like normal pie dough would. Try to make it one even layer. Cover the pie plate and place it in fridge while you make the filling.
  • 3 In a large bowl, whisk the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt and vanilla until smooth. Reserve 1 cup of the filling and pour the remainder into the chilled crust.
  • 4 Place the Nutella® in a microwave-safe bowl and microwave for 30-second intervals, stirring in between, until the chocolate spread is pourable. Drizzle about half the Nutella over the pumpkin pie. Use a knife to swirl the Nutella® into the pumpkin mixture. Then pour the reserved pumpkin pie filling on top of the Nutella-swirled filling. Finally, add the remaining Nutella and swirl again with a knife.
  • 5 Bake for about 45-50 minutes or until the filling is set. The center may still look wet, but if the pie only jiggles just a little, it’s done. 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 completely before cutting.
  • 6 Store, covered, in the fridge. To serve, bring the pie to room temperature and serve with whipped cream or ice cream and a drizzle of Nutella®.
See Step By Step

Step By Step  

This pumpkin pie, with a sugar cookie crust and Nutella swirl, blows away the traditional version!

As prepared by Half Baked Harvest,

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:

 

Nutella Swirled Pumpkin Pie

First, get the sugar cookie dough and a pie plate.

 

Nutella Swirled Pumpkin Pie

Break up the cookie dough into the pan.

 

Nutella Swirled Pumpkin Pie

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.

 

Nutella Swirled Pumpkin Pie

Get the ingredients for the pumpkin pie filling.

 

Nutella Swirled Pumpkin Pie

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.

 

Nutella Swirled Pumpkin Pie

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.

 

Nutella Swirled Pumpkin Pie

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.

 

Nutella Swirled Pumpkin Pie

To serve, bring the pie to room temperature and serve with whipped cream or ice cream.

 

Nutella Swirled Pumpkin Pie

Drizzle with Nutella ... and devour.

Store leftovers in the fridge – if you have any leftovers!

See Recipe
Tips  

The pie can be stored in the fridge for up to 4 days prior to serving. Bring the pie to room temperature before serving.

Refrigerated chocolate chip or gingerbread dough can be substituted for the sugar cookie dough.

Nutrition Information 
No nutrition information available for this recipe
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