Pumpkin Nutella Pie
Every year I make pumpkin pie for Thanksgiving, whether we do a small gathering at home or travel to visit relatives. This year we’re driving to Pittsburgh, and I’m going all out and making both a traditional pumpkin pie and a version with Nutella. (And trying out a new double pie carrier!) This Pumpkin Nutella Pie is a fun twist on traditional pie, and great for anyone who agrees that chocolate, hazelnuts, and pumpkin are a fantastic flavor combination.
Plus, the crust has a secret ingredient that makes it virtually foolproof.
And of course, you don’t have to make this pie just for Thanksgiving. I make pumpkin pie all fall and winter long since it’s my husband’s favorite dessert, and everyone else in our family loves it too. Although we debate over whether one should only eat it with whipped cream and nothing else (him) or whether vanilla ice cream is a perfectly wonderful alternative (me). We do both agree that it makes a great lazy weekend breakfast, especially with a latte or cappuccino on the side.
What do you like to eat with your pumpkin pie?
Pumpkin Nutella Pie
Ingredients
- 1 stick (8 ounces) unsalted butter
- 1 cup all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon cinnamon
- 1/4 cup full fat sour cream
- 8 ounces plain canned pumpkin
- ½ cup light brown sugar
- 1 large egg
- ½ cup heavy cream
- ¼ cup milk or oat milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon cornstarch
- 1 pinch freshly ground black pepper
- 3 tablespoons Nutella or chocolate hazelnut spread
Instructions
- Let the butter sit out at room temperature for 2 to 3 minutes. Cut into small cubes and place into a mixing bowl.
- In another large bowl, sift together the flour, sugar, and cinnamon. Pour the mixture over the butter. Use your hands to squish the butter with the dry ingredients until you have what resembles a coarse meal. Stir in the sour cream with a fork, being careful to not over work the mixture.
- Roll out the mixture onto a lightly floured counter and gently form into a thick disk. Refrigerate for 1 hour, or overnight. If the dough is too cold, let it sit out at room temperature until slightly softened enough to roll out.
- Preheat the oven to 375 degrees F with the rack in the middle or one rung below the middle. (This will prevent the crust from overly browning at the top.)
- Before you remove the dough from the fridge, prepare the pie filling ingredients. Whisk together the canned pumpkin, the light brown sugar, and egg. Then whisk in the heavy cream, milk or oat milk, cinnamon, nutmeg, cornstarch, and black pepper until everything is evenly mixed.
- Lightly flour a large sheet of parchment paper (bigger than your tart or pie pan) and lightly flour your rolling pin. Roll the dough out until it is 2 to 3 inches wider than your pan. Carefully unroll over your pan. Use your hands to gently form the pie crust up the rims.
- Pour the pie filling into the center.
- Heat up the Nutella / chocolate hazelnut spread for 30 seconds in the microwave, until it easily moves around in the bowl. Drizzle over the pie in a swirling motion. Use the tip of a butter knife to move up and to create a marbled pattern.
- Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Allow the pie to cool before serving.
