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
The gingersnap crust includes gingersnap cookies (store bought or homemade). I’m using my homemade version, brown sugar, ginger, and butter.
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.
All crust ingredients combined Pat out crumble in plate Leave the top edge rugged Rough edges
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.
Stir pumpkin & brown sugar Heat for 15 min. until reduced Mixture reduced
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.
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.
Whisk wet ingredients Resembles custard or soufflé
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.
Pour filling into the crust Drizzle Nutella into the filling Use a knife to swirl in Nutella
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.
BEFORE baking AFTER baking for 1 hour 10 min.
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
Ingredients
Gingersnap Cookie Pie Crust
- 8 oz crispy gingersnap cookies store bought or homemade
- 1½ 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
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp salt
- ⅔ cup heavy whipping cream
- ½ cup sweetened condensed milk
- ⅓ 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
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)
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