Description
A delightful twist on classic pumpkin pie featuring rich Nutella swirls and a crunchy gingersnap crust.
Ingredients
Scale
- 1 and 1/2 cups gingersnap cookie crumbs
- 2 Tablespoons granulated sugar
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 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)
Instructions
- Preheat the oven to 350°F (177°C).
- Spray a 9-inch pie dish with nonstick spray.
- In a bowl, mix gingersnap cookie crumbs, melted butter, and granulated sugar until combined.
- Press the mixture into the bottom of the pie dish.
- Bake the crust for about 10 minutes and let it cool slightly.
- In a large bowl, whisk the eggs, then add pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Stir until well combined.
- Pour the filling into the cooled pie crust.
- Warm the Nutella in the microwave for about 30 seconds, drop spoonfuls onto the filling, and swirl gently.
- Bake for 40-45 minutes until set.
- Allow the pie to cool completely before serving.
Notes
Serve chilled or at room temperature. Add whipped cream for extra flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg