Nutella Swirled Pumpkin Pie

Given the amount I bake, it would be hard to imagine anyone complaining about dessert at my house, right? Trust people to nitpick. There was a moment last week, when K asked, “how come you never bake pie?” Words failed me at that moment. Huh.

In unrelated developments, I was thinking: Christmas week would not be complete without pie, right? The theme for today is Pie / Pastry. I really don’t bake pie and believe it or not, this is the first pumpkin pie I’ve ever made.

Nutella and pumpkin is an unlikely but flawless match. I know I have may gone overboard with the pumpkin treats this year but now that I think of it, is there such a thing as too many pumpkin recipes?

The original recipe is from one of my dear friends and all time favorite blog: Sally’s Baking Addiction. I’m not much of a pie baker so I followed the recipe exactly. I may have baked it in a slightly bigger pan which yielded thinner slices. For the Nutellaholic in me – I gave it a extra generous drizzle of Nutella before serving.

A deliciously easy recipe – gingery crumb base, spicy pumpkin batter with luscious Nutella twirled in it.

Nutella Swirled Pumpkin Pie

Author: From Sally’s Baking Blog

Recipe type: Pie, Dessert

Serves: 8-10

Ingredients

For the Crust:

11/2 cups gingersnap cookie crumbs or gingernut biscuits crushed
2 tablespoons granulated sugar
pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled

For the Pie:

3 large eggs, room temperature
2 cups fresh pumpkin puree
½ cup heavy cream
½ cup dark brown sugar (may also use light brown sugar)
2¼ teaspoons pumpkin pie spice mix
½ tsp salt
½ cup Nutella

Instructions

Preheat oven to 350F. Spray 9 or 8 inch pie dish with nonstick spray. Set aside. !For The Base:
Grind up gingersnap cookies into a fine crumb. Mix with melted butter, sugar, and salt. 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 cool.

For The Pie Filling:

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, reserving ½ cup.
Mix the reserved cup of pie filling with Nutella. Drop spoonfuls of Nutella mixture onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
Bake in a preheated oven 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.
Drizzle nutella or chocolate generously and serve at room temperature.

Notes

Pie is good up to 1 week stored in the refrigerator.

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Freund Container & Supply is also offering all #ChristmasWeek blog readers 10% off purchases from now through March 31, 2013. Simply enter code JINGLEME10 to receive your discount!

If you’d like more chances to win a $100 gift certificate from Freund, please make sure you visit today’s blog posts from each of the other #ChristmasWeek Bloggers.

#ChristmasWeek is a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Pies and Pastries”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

Christmas Apple Pie from Kim of Cravings of a Lunatic

Pumpkin Cheesecake Fried Pies from Jen of Juanita’s Cocina

Chocolate Angel Pie from Liz of That Skinny Chick Can Bake

Nutella Swirled Pumpkin Pie from Anuradha of Baker Street

Cheese Danish Pie from Kristen of Frugal Antics of a Harried Homemaker

Bakewell Tarts from Isabelle of Crumb

Grasshopper Pie from Erin of Dinners, Dishes and Desserts

Cranberry Fritters from Erin of The Spiffy Cookie

Cinnamon Pecan Crescent Rolls from Ramona of Curry and Comfort

Banketstaaf (Dutch Christmas Log) from Heather of Girlichef

Eggnog and Cranberry Christmas Braid from Cathy of The Dutch Baker’s Daughter

Raspberry Galette from Chung-Ah of Damn Delicious