Nutella® Swirled Pumpkin Pie

By Coppermouse

Classic pumpkin pie gets a fun Nutella® swirl and a deep-dish sugar cookie crust!

Ingredients

• 1 roll Pillsbury™ refrigerated sugar cookie dough
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup Nutella®
• Whipped cream or vanilla ice cream, for serving (optional)

Preparation

Step 1

Heat oven to 350ºF. Grease a 9-inch pie plate.

2. Unwrap the sugar cookie dough and break it into pieces. Push the dough into the greased pie plate until it covers the entire plate and sides like normal pie dough would. Try to make it one even layer. Cover the pie plate and place it in fridge while you make the filling.

3. In a large bowl, whisk the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt and vanilla until smooth. Reserve 1 cup of the filling and pour the remainder into the chilled crust.

4. Place the Nutella® in a microwave-safe bowl and microwave for 30-second intervals, stirring in between, until the chocolate spread is pourable. Drizzle about half the Nutella over the pumpkin pie. Use a knife to swirl the Nutella® into the pumpkin mixture. Then pour the reserved pumpkin pie filling on top of the Nutella-swirled filling. Finally, add the remaining Nutella and swirl again with a knife.

5. Bake for about 45-50 minutes or until the filling is set. The center may still look wet, but if the pie only jiggles just a little, it’s done. If the sugar cookie crust is getting too brown before the filling is fully cooked, cover the pie with foil. Allow the pie to cool completely before cutting.

6. Store, covered, in the fridge. To serve, bring the pie to room temperature and serve with whipped cream or ice cream and a drizzle of Nutella®.