Nutella Swirled Pumpkin Pie
FOR THE CRUST:
1 and 1/2 cups gingersnap cookie crumbs
2 Tablespoons sugar
pinch of salt
5 Tablespoons unsalted butter, melted and slightly
FOR THE FILLING:
3 large eggs, room temperature
15 ounce can pure pumpkin or 2 cups fresh
1/2 cup heavy cream
1/2 cup dark brown sugar (may also use light
1 and 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup Nutella (or 4 oz melted high quality
1. Preheat oven to 350F. Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, sugar, and salt. Press into prepared pie dish. Do not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up the sides. Bake crust for 10 minutes and allow to cool.
2. In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir to combine. Pour the mixture into pie crust, reserving 1/2 cup. Mix the reserved cup of pie filling with Nutella. Drop spoonfuls of Nutella mixture onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
3. Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not “jiggle” too much. Allow to cool completely and serve at room temperature. Pie is good up to four days covered tightly and stored in the refrigerator.