Nutella Swirl Pumpkin Pie with Gingersnap Crust: Rich & Chocolatey

Nutella Swirl Pumpkin Pie with Gingersnap Crust: Rich & Chocolatey
Nutella Swirl Pumpkin Pie with Gingersnap Crust: Rich & Chocolatey

Tis the season for all things pumpkin, even if, it’s only the spice. It’s hard to find a table during the holidays (in America) without pumpkin pie. Years ago, I wanted a change for my Thanksgiving table. Still pumpkin, mind you, but not the same traditional pie. Low and behold, I found it, or created it 😉! A gingersnap cookie crust with hazelnut spread swirled throughout a soufflé of pumpkin filling. AH! Now, we’re talking! I’ve made this Nutella Swirl Pumpkin Pie for several Thanksgivings and LOVE it!

How is THIS Pumpkin Pie Unique?

What I love and find unique about this Nutella Swirl Pumpkin Pie is the chocolate swirl addition with a heavy dairy pumpkin filling and gingersnap cookie crust (using my homemade gingersnap cookie recipe). Believe it or not, the Nutella is quite the compliment to the spiced pumpkin; it doesn’t overpower it at all. If you’re looking for the traditional holiday flavors with a pleasant twist, give this one a try.

Recipe Time!

Nutella Swirl Pumpkin Pie Recipe Ingredients

gingersnap cookies (store bought or homemade), brown sugar, ground ginger, and butter
gingersnap cookies (store bought or homemade), brown sugar, ground ginger, and butter

The gingersnap crust includes gingersnap cookies (store bought or homemade). I’m using my homemade version, brown sugar, ginger, and butter.

pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt, heavy cream, sweetened condensed milk, evaporated milk, vanilla, eggs, and Nutella
pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt, heavy cream, sweetened condensed milk, evaporated milk, vanilla, eggs, and Nutella

The pumpkin filling includes pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, salt, heavy cream, sweetened condensed milk, evaporated milk (see my homemade version), vanilla, eggs, and a hazelnut spread like Nutella.

TIP: You’ll notice that ginger is prominent in this recipe along with the dairy. If you don’t have all these spices, you can sub all of them (except for salt) with 1 tbsp of pumpkin pie spice. Hey! Less ingredients and a little time saver.

Nutella Swirl Pumpkin Pie Recipe

There’s not much waiting around in making this recipe. So, we can start by preheating the oven to 350˚F (177˚C).

Nutella Swirl Pumpkin Pie Gingersnap Crust Process

In the bowl of a food processor, place 8 ounces of gingersnap cookies (about 16 of my homemade gingersnap cookies). Add 1½ tablespoons of packed brown sugar and 1 teaspoon of ground ginger. Run the machine until the ingredients are a fine crumb. Melt the 3 tablespoon of butter and pour it over the cookie crumbs. Pulse the machine 10 times to combine; that’s all you need.

Press the mixture in a 9-inch pie plate along the bottom and up the sides to create a top edge.

TIP: To get that rough and rugged edge, don’t touch the edge as you push the crust up the sides. Allow it to remain crumbly.

Place the pie crust in the oven and bake for 12 minutes. Remove the crust and allow it cool for at least 10 minutes before adding the filling.

Nutella Swirl Pumpkin Pie Filling Process

While the crust cools, make the pumpkin filling. First, decrease the oven temperature to 325˚F (163˚C).

Cook the Pumpkin & Brown Sugar

In a medium saucepan, stir together the whole can of pumpkin (NOT pumpkin PIE filling) and ½ cup packed brown sugar. Place the saucepan on the stove and heat on medium heat for 15- 20 minutes until the mixture has reduced and is thick. Stir often, particularly during the last 5-10 minutes as the mixture thickens and bubbles.

TIP: You know when the pumpkin has reduced enough because it will darken in color. You can also scrape the spatula along the bottom of the pan and if the mixture stays separated without closing up, it’s ready.

Add Spices to the Cooked Pumpkin & Sugar

Remove the pumpkin mixture from the heat. Whisk in 1½ teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, ⅛ teaspoon of cloves, and ⅛ teaspoons salt.

1½ teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, ⅛ teaspoon of cloves, and ⅛ teaspoons salt
1½ teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, ⅛ teaspoon of cloves, and ⅛ teaspoons salt

Whisk Together Wet Ingredients (Dairy & Eggs)

In a medium bowl, whisk together ⅔ cup heavy cream, ½ cup sweetened condensed milk, ⅓ cup evaporated milk, ½ teaspoon vanilla, 2 eggs, and 1 egg yolk.

Pour the milk mixture into the pumpkin mixture and whisk until well combined. The mixture will be very runny. This is more like a soufflé or custard style pie.

TIP: When whisking, ensure to mix in the sweetened condensed milk as it will sit at the bottom of the bowl due to it being so heavy.

Assemble the Nutella Swirl Pumpkin Pie

Pour the filling into the pie crust. Heat up the hazelnut spread or Nutella in the microwave for 30 seconds until soft and stir well. Drizzle spoonfuls over the top of the pie filling and with a knife, swirl it around to make streaks in the pie.

Nutella Swirl Pumpkin Pie Baking Time!

Place the pie on a cookie sheet and in the oven. Bake for 55 minutes to 1 hour until the center is set. Don’t be alarmed if the pie takes 1 hour 10 minutes to completely set.

How to Store the Pie

Store the pie covered and in the refrigerator for a couple of days. For longer storage to serve at a later time, make this pie well in advance (several weeks), wrap it well and freeze until the day before you want to serve it. Allow it to thaw in the fridge overnight, slice, and serve when you’re ready. This is a great make-ahead pie for the holidays.

Nutella Swirl Pumpkin Pie Close-up x2!

Can you spot the gingersnap crust, pumpkin filling, and Nutella?

Nutella Swirl Pumpkin Pie Final Thoughts

If you’re looking for a twist on an American classic, give this pie a try this holiday season. I’ve already been gifting my neighbors these pies. If you’re wondering how to get your kids to eat pumpkin pie, this might do the trick. The addition of Nutella just might entice your kids to enjoy a slice.

Baker’s Perspective

The preparation for this pie is similar to any pie. The crust is easy to make since you use cookies, spice, and butter. The filling is fairly simple. You will need to reduce the pumpkin over the stove, but that’s the only extra step to a traditional pumpkin pie (at least compared to the ones I’ve made). The Nutella requires so little effort for being such a great addition. In fact, I think you could probably take your favorite go-to pumpkin pie and swirl in 1/2 cup of warmed Nutella before baking it.

Taster’s Perspective

I have to say, I’ve given this pie to multiple people. I’m receiving the same positive feedback.

  • “It’s one the best pies we’ve ever eaten.”,
  • “My husband is sick (not from food), but he’s eating the pie anyway.”,
  • “We can’t stop eating this pie.”,
  • “The flavors are all just right.”,
  • “You’re going to have buy me a new pair of jeans.”

This is my favorite pumpkin pie. I love the gingersnap crust and I can’t say “no” to Nutella. Scott loves the gingersnap crust, as well, and how all the flavors compliment each other. We both love the flavor of homemade gingersnap cookies in this recipe. If you’re looking for an indulgent change to your traditional pumpkin pie, here you go.

Nutella Swirl Pumpkin Pie with Gingersnap Cookie Crust

This pumpkin pie will knock your socks off! It's totally Thanksgiving or fall from the pumpkin and pumpkin spice flavors BUT with a gingersnap cookie crust & Nutella (hazelnut spread) swirled throughout. All flavors compliment each other VERY well. It's a favorite holiday dessert in my household. I hope you LOVE it, too!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin pie, holiday pie, Thanksgiving pie, Christmas pie, autumn dessert, holiday dessert nutella swirl pumpkin pie, gingersnap cookie crust
Servings: 8 slices
Author: Summer

Ingredients

Gingersnap Cookie Pie Crust

  • 8 oz crispy gingersnap cookies store bought or homemade
  • tbsp packed brown sugar
  • 1 tsp ground ginger
  • 3 tbsp (1½ oz) butter melted

Pumpkin Pie Filling

  • 1 can (15 oz) pure pumpkin NOT pie filling
  • ½ cup packed brown sugar
  • tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • tsp ground cloves
  • tsp salt
  • cup heavy whipping cream
  • ½ cup sweetened condensed milk
  • cup evaporated milk
  • ½ tsp vanilla
  • 2 eggs room temperature
  • 1 egg yolk room temperature

Nutella Swirl

  • ½ cup Nutella warmed for 30 seconds in the microwave

Instructions

Gingersnap Cookie Pie Crust

  • Preheat the oven to 350˚F (177˚C).
  • In the bowl of a food processor, add gingersnap cookies, sugar, and ginger. Run the machine until the ingredients are a fine crumb. Melt the butter and pour it over the cookie crumbs. Pulse the machine 10 times to combine. The mixture will still be crumbly.
  • Press the mixture in a 9-inch pie plate along the bottom and up the sides to create a top edge. Try not to touch the top edge, leave it open and rugged. Bake the pie crust in the oven for 12 minutes. Allow the crust to cool for at least 10 minutes before adding the filling.

Pumpkin Pie Filling

  • Decrease the oven to 325˚F (163˚C).
  • In a medium saucepan, stir together the pumpkin and sugar. Heat on medium heat for 15- 20 minutes until the mixture has reduced and is thick. Stir often, particularly during the last 5-10 minutes as the mixture thickens and bubbles.
  • Remove the pumpkin mixture from the heat and whisk in the ginger, cinnamon, nutmeg, cloves, and salt.
  • In a medium bowl, whisk together the heavy cream, sweetened condensed milk, evaporated milk, vanilla, and eggs.
  • Pour the milk mixture into the pumpkin mixture and whisk until well combined. The mixture will be very runny.
  • Pour the filling into the pie crust. Warm the Nutella in the microwave for 30 seconds until soft and stir well. Disperse spoonfuls to the top of the pie filling and with a knife, swirl it around to make streaks in the pie.
  • Bake for 55 minutes to 1 hour or so until set. Cool completely and serve with vanilla ice cream or dollop of whipped cream as you would with a traditional pumpkin pie.

Video

Notes

Storage: Store the pie covered and in the refrigerator for a couple of days. For longer storage, wrap it well and freeze. Thaw in fridge overnight to eat the next day.
To make ahead: Bake and allow the pie to cool completely. Then, wrap the pie well and store it in the freezer until the day before you want to eat it. Allow it to thaw in the refrigerator. Cut and serve when ready.
Notes: You can replace all the spices (ginger, cinnamon, nutmeg, and cloves) with 1 tbsp of pumpkin pie spice. The ingredient ratios will be different from this recipe version; however, you will get the traditional pumpkin spice flavors.
Gingersnap cookie crust: Try your hand at homemade gingersnap cookies and kill 2 birds with one stone. Make the cookies and use some for this pie and the rest to give away as gifts. Holidays are getting easier!

Check out some other holiday recipes!

Sinfully Rich and Silky 2-Way Mashed Potatoes

Gluten or Gluten-Free Holiday Savory Bread Pudding

The Berry Rolls (My Grandma’s Recipe)

Italian Panettone

German Stollen

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Published by Summer

Bonjour! As a teacher of French and English to international students, amateur baker, traveler (having studied and lived in France), life-long learner, and a cycling and hiking enthusiast, I believe I’ve found my next adventure. I have many years of experience in all of these areas as well as having moved and lived all over the country (US that is). I’m fortunate to have in my camp PhD level experts in the fields of nutrition, dietetics, exercise physiology, and sports nutrition whom I can lean on for advice and scientific-based knowledge. I’m excited to piece all of these elements together during my journey to provide honest and accurate information as well as my own potentially disastrous first-hand experiences, without edit, to demonstrate the reality of a new journey. Please join me in learning something new, in laughing at my faults, and in appreciating all of the perceived differences in the world.