Pumpkin & Nutella Pie
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Prep time: 
Cook time: 
Total time: 
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).
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/pastry/pies/pumpkin-nutella-pie/