Try This: Chocolate Swirl Hazelnut Pumpkin Pie
After so many years of plain old pumpkin pie why not try something a little different this year. Almost everybody really wants chocolate for dessert anyway don’t they? I love the toasted hazelnut addition to this recipe as they add a nice texture contrast to the smoothness of the pumpkin and the rich chocolate.
Chocolate Swirl Hazelnut Pumpkin Pie Recipe by Barefoot & Chocolate
- 1 can (15 oz.) pureed pumpkin
- 12 oz. of sweetened condensed milk
- ¼ cup heavy cream
- 2 large eggs
- ½ cup plus 2 T granulated sugar
- 1 pie crust
- 1/3 cup toasted and chopped hazelnuts (about 1/2 cup whole
- 6 oz. Barefoot & Chocolate Hazelnut Chocolate spread
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground allspice
- ½ tsp ground ginger
- ½ tsp sea salt
- Whipped cream for topping
Preheat oven to 400F.
- Place whole hazelnuts in a baking dish and toast for approximately 4
minutes or until just lightly browned.
- Remove from the oven and allow cooling
on a plate.
- Remove the hazelnut skins with a clean towel by rubbing them
- Chop the nuts to a fine dice. It is OK to have some hazelnut skins
left on the nuts, but most should be removed.
- In a mixing bowl combine the canned pumpkin, condensed milk,
cream, eggs, sugar spices, salt and all except 2 tablespoons of the chopped hazelnuts.
- Roll out the pre-made pie crust or use a store-bought pie crust shell.
- Place the crust in a 9.5-inch baking dish; crimp the
edges of the crust.
- Pour the pumpkin mixture into the piecrust, reserving about
1-½ cups of the mixture.
- Carefully pipe
in or dollop the Hazelnut Chocolate spread onto the pumpkin mixture in the
shell. I used a pastry bag to pipe a nice even layer of the spread; you can improvise
a pastry bag with a zip lock bag, piping the mixture though a cut corner in the
- Pour reserved pumpkin mixture over the top, layering the hazelnut
chocolate in the middle of the pumpkin layers.
- Sprinkle reserved 2 T of
hazelnuts on the top.
- Carefully place in the oven and cook for approximately 10
minutes at 400F, then lower temperature to 350F. Cook for an additional 35-40
minutes or until a knife comes out clean in the center. Allow cooling for at
least two hours before serving.