Nutella Swirled Pumpkin Pie
Ingredients
The crust
-
1½
cups
gingersnap cookie crumbs
-
2
Tablespoons
granulated sugar
-
¼
cup
unsalted butter, melted
The filling
-
3
large
eggs
-
15
ounce
can pure pumpkin
-
½
cup
heavy cream
-
½
cup
packed light or dark brown sugar
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
salt
-
½
cup
Nutella, warmed
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9-inch pie dish with nonstick spray.
- Mix gingersnap cookie crumbs, melted butter, and sugar, then press into the pie dish and bake for 10 minutes.
- In a bowl, whisk the eggs and combine with the remaining filling ingredients (except Nutella).
- Pour the filling into the crust and drop spoonfuls of warmed Nutella, swirling gently.
- Bake for 40-45 minutes until the filling is set but still slightly wet in the center.
- Allow the pie to cool completely before slicing and serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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