Nutella Pumpkin Pie Recipes

NUTELLA SWIRL PUMPKIN PIE

Steps:

• Preheat oven to 350°F (177°C). Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, and sugar. 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 slightly cool.
• 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. Drop spoonfuls of warmed Nutella (I usually just stick in the microwave for 30 seconds) onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
• Bake at 350°F (177°C) 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 and serve at room temperature. Pie is good up to 4 days covered tightly and stored in the refrigerator.

NUTELLA SWIRL PUMPKIN PIE

Steps:

• For the crust: Preheat oven to 350 degrees F. Spread hazelnuts in an even layer on a baking sheet and toast for 3 to 5 minutes in the oven, until fragrant. (Watch that they don't burn!) Cool for 15 minutes.
• In the bowl of a food processor, pulse hazelnuts into a fine meal. Add confectioners' sugar and salt and pulse to combine. Drizzle in melted butter and pulse until dough comes together.
• Evenly press dough into a 9- to 10-inch pie pan. Poke holes on the bottom of the crust with a fork. Place pie pan in the freezer for 30 minutes. Place the pan on a baking sheet and bake for 10 minutes at 350 degrees F. Cool crust on a wire rack for at least 20 minutes before adding filling.
• For the filing: In a large mixing bowl, whisk together pumpkin, eggs, both sugars, cornstarch, salt, and spices until smooth. Whisk in heavy cream and vanilla extract until mixture is uniform in color.
• Pour all but 1/4 cup pumpkin pie filling into crust. Melt Nutella in the microwave and mix into reserved pie filling. Drizzle over top of pie, then drag a toothpick through the top to create a marbled effect. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for another 50 to 60 minutes, until edges are set and center jiggles slightly when you tap the side of the pan. Turn off oven, prop door open with a wooden spoon, and allow to cool in the oven for 1 hour. Transfer to a wire rack to cool completely before serving, at least 2 hours. If not serving immediately, cover and refrigerate pie.

NUTELLA® SWIRLED PUMPKIN PIE

Steps:

• Heat oven to 350°F. Grease a 9-inch pie plate.
• 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.
• 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.
• 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.
• 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.
• 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®.

NUTELLA SWIRLED PUMPKIN PIE

Steps:

• Preheat oven to 425 °F.
• Fit pie crust into a 9-inch pie plate and crimp the edges. Poke the bottom of the pie crust several times with a fork. Place the pie plate in the freezer for 10 minutes to allow the dough to firm up.
• Place pie weights (or dried beans, etc) in the pie crust and bake for 15 minutes, until the crust just starts to brown. Remove the pie weights and bake an additional 10 minutes to fully cook the bottom of the crust. Remove the pie crust from the oven and allow the crust to start to cool.
• Reduce the oven temperature to 325 °F.
• Whisk together the pumpkin puree, egg yolk, and egg in a large bowl until smooth. Add in the sweetened condensed milk and spices, continuing to whisk until completely combined. Pour pie batter into the blind baked crust, reserving about half a cup of the batter in the bowl.
• Heat the nutella in the microwave for 20-30 seconds, until easy to stir with a spoon. Scoop the nutella into the bowl with the remaining batter and mix to combine. Dollop tablespoons of the nutella mixture onto the surface of the pie, swirling gently with a knife.
• Cover the edges of the crust with a pie shield or tented aluminum foil. Bake for 40 to 45 minutes, until an instant read thermometer inserted into the center of the pie reads 175 °F. Cool completely before slicing and serving.

EASY, NO-BAKE NUTELLA® PIE

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

NUTELLA PUMPKIN PIE

Steps:

• Preheat your oven to 375 degrees.
• Line a 9-inch pie plate with your crust.
• Using a fork, press the dough around the edge of the plate.
• Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking.
• Pre-bake the shell for 10 minutes.
• Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust and turn the oven down to 325 degrees.
• In a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and 2 egg yolks, stirring until mixed thoroughly.
• Carefully spread mixture evenly into the pie crust and bake for 30 minutes until puffy and just set.
• In another medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin, and pumpkin pie spice.
• Gently spoon the mixture over the baked brownie layer of the pie and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean.
• Cool completely and refrigerate for at least 2 hours before serving.
• Serve with whipped cream, if desired.

PUMPKIN BREAD WITH NUTELLA SWIRL

Steps:

• Preheat oven to 350°. Grease four 5-3/4x3x2-in. loaf pans., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and pumpkin. Combine the flour, cinnamon, baking powder, baking soda, ginger, cloves and salt; gradually beat into pumpkin mixture until blended., Transfer 1/2 cup batter to each prepared pan. Drizzle 1 tablespoon Nutella over batter. Repeat layers; cut through batter with a knife to swirl. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Cool in pans 10 minutes before removing to a wire rack. Cool completely.