The Recipe:

Try This: Chocolate Swirl Hazelnut Pumpkin Pie


By:  Trent  Lewis  Co-Founder, Barefoot & Chocolate  November 12th, 2013

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

Ingredients:

  • 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 hazelnuts)
  • 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

Instructions:

Preheat oven to 400F. 

Hazelnuts:

  1. Place whole hazelnuts in a baking dish and toast for approximately 4 minutes or until just lightly browned. 
  2. Remove from the oven and allow cooling on a plate. 
  3. Remove the hazelnut skins with a clean towel by rubbing them lightly. 
  4. Chop the nuts to a fine dice. It is OK to have some hazelnut skins left on the nuts, but most should be removed.

Pie:

  1. In a mixing bowl combine the canned pumpkin, condensed milk, cream, eggs, sugar spices, salt and all except 2 tablespoons of the chopped hazelnuts. 
  2. Roll out the pre-made pie crust or use a store-bought pie crust shell. 
  3. Place the crust in a 9.5-inch baking dish; crimp the edges of the crust. 
  4. Pour the pumpkin mixture into the piecrust, reserving about 1-½ cups of the mixture.  
  5. 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 bag. 
  6. Pour reserved pumpkin mixture over the top, layering the hazelnut chocolate in the middle of the pumpkin layers. 
  7. Sprinkle reserved 2 T of hazelnuts on the top.
  8. 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. 



 

Trent Lewis

Co-Founder, Barefoot & Chocolate

Trent Lewis Trent, an avid cook and foodie, started working in restaurants at 14 and his passion for food grew from there. Barefoot & Chocolate combines his love of great food with his wife’s love of chocolate. He loves to spread happiness through good food.

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