Ingredients for Nutella Pumpkin Pie
- 1 (9-inch) prepared pie crust
- 1 cup Nutella
- 1 (14-ounce) can sweetened condensed milk
- 2 large egg yolks
- Eggs
- Pumpkin
- 1 teaspoon pumpkin pie spice
- Whipped cream (optional)
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How to Make Nutella Pumpkin Pie
- Preheat your oven to 375°F (190°C).
- Line a 9-inch pie plate with your prepared pie crust.
- Using a fork, crimp the edges of the dough to create a decorative edge.
- Line the pie crust with aluminum foil and fill with pie weights (dried beans or uncooked rice) to prevent shrinking during baking.
- Pre-bake the crust for 10 minutes.
- Remove the pie weights and foil. Reduce oven temperature to 325°F (165°C).
- In a medium bowl, whisk together 1 cup Nutella, 1/2 cup sweetened condensed milk, and 2 large egg yolks until smooth and creamy.
- Carefully pour the Nutella mixture into the pre-baked pie crust and spread evenly.
- Bake for 30 minutes, or until the Nutella layer is set and slightly puffed.
- In a separate medium bowl, whisk together 1/2 cup sweetened condensed milk, 2 large eggs, 1 (15-ounce) can pumpkin puree, and 1 teaspoon pumpkin pie spice.
- Gently pour the pumpkin mixture over the baked Nutella layer.
- Bake for an additional 25-30 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool completely on a wire rack. Refrigerate for at least 2 hours to allow the flavors to meld and the pie to set completely.
- Serve chilled, topped with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
84g
Fat
19g
Carbs
10g
