Pumpkin & Nutella Pie

Pumpkin & Nutella PieConfession: I have never made pumpkin pie before. In fact, I’ve never even eaten pumpkin pie before. I always mean to, but it’s just not something (until lately) that’s been that common to buy in the UK. I also feel a bit like I’ve been neglecting my love for nut butter. If anyone has been following me since the early days you’ll know that I used to struggle to go a month without a recipe containing peanut butter (mainly) or nutella. So when I came across a list of “pumpkin pie recipes you must try” the one with the nutella mixed in sort of… jumped out at me. It’s halloween on Saturday and I was going to post a pumpkin pancake recipe especially, but after I made this I decided this trumped it.

Pumpkin & Nutella PiePumpkin & Nutella Pie

The base isn’t pastry, you could use sweet shortcrust pastry if you want, but the ginger biscuits add a whole extra dimension and level of flavour to the rest of the pie. Plus it’s an excuse to pie a couple of packets of crunchy ginger biscuits and work your way through them over the cold autumn nights.

Pumpkin & Nutella Pie

I still don’t actually have any plans for Halloween. I have no idea what I’m doing. My options are a jaunt down to Brighton for a night at Dude Ranch with some of my old workmates from iCrossing, or else it’s a night in with a bunch of horror films. It’s actually a pretty tough decision.

Do you have a favourite pumpkin pie recipe? Let me know in the comments below.

Pumpkin & Nutella Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 serves
Ingredients
  • **For the crust**
  • 250g gingersnap biscuits, smashed into small pieces
  • 2 Tbsps sugar
  • 5 Tbsps unsalted butter, melted and slightly cooled
  • **For the filling**
  • 3 large eggs, room temperature
  • 1 tin (425g) pumpkin
  • 120ml heavy cream
  • 110g packed dark brown sugar
  • 1½ tsps cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 7 Tbsps Nutella, warmed
Instructions
  1. Preheat the oven to 175°C (155°C fan assisted) and lightly grease a pie tin.
  2. Mix the sugar with the smashed up biscuits and pour in the butter. Mix it together and push it into the prepared tin. You want to have a good depth but if using quite a deep tin, don't make the sides higher than half way up, or they'll burn.
  3. Place in the oven and bake for for 10 minutes.
  4. Remove and prepare the filling.
  5. Lightly whisk the eggs and add in all the ingredients but the nutella.
  6. Whisk until the sugar has dissolve and it's all combined.
  7. Pour this into the pie.
  8. Take the warmed nutella and swirl it into the pie at different points, leaving the odd bigger pocket of nutella for flavour.
  9. Place back in the center of the oven and bake for 40-45 minutes until it's set enough that the wobble in the middle isn't too severe.
  10. Remove from the oven and allow to cool completely until it's completely set.
  11. Serve with cream (whipped if you like).