Nutella Swirl Pumpkin Pie

This rich, chocolaty twist on a classic pumpkin pie is safe for gluten-free friends and family to enjoy, too.

By Maria Siriano

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
nutella swirl pumpkin pie

Maria Siriano

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

Gluten-Free Hazelnut Crust

    2 cup(s) (300 grams) hazelnuts
    1/2 cup(s) (60 grams) confectioners' sugar
    1 teaspoon(s) salt
    1/4 cup(s) unsalted butter, melted

Filling

    1 3/4 cup(s) (one 15-ounce can) pumpkin purée
    3 large eggs
    1/2 cup(s) (100 grams) light brown sugar
    1/4 cup(s) (50 grams) granulated sugar
    1 tablespoon(s) (10 grams) cornstarch
    1 teaspoon(s) salt
    2 teaspoon(s) cinnamon
    1 teaspoon(s) ginger
    1/4 teaspoon(s) cloves
    1/4 teaspoon(s) nutmeg
    3/4 cup(s) (180 milliliters ) heavy cream
    1 tablespoon(s) vanilla extract
    1/4 cup(s) (75 grams) Nutella

Directions

    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.