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!
Servings: 8 slices
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.
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!