Description
A rich, creamy pie where pumpkin meets Nutella and gets topped with a crunchy praline layer. This dessert blends classic fall flavors with an indulgent twist, perfect for holidays or anytime you crave something cozy and sweet.
Ingredients
Scale
- 1 ½ cups pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ cup Nutella
- 1 pre-baked 9-inch pie crust
- ½ cup chopped pecans
- ¼ cup brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons butter
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F and ensure your pie crust is pre-baked and cooled.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt until smooth.
- Place the pie crust in a dish and set it on a baking sheet.
- Pour the pumpkin mixture into the crust. Warm Nutella slightly and swirl it over the top using a knife or skewer.
- Bake for 45 to 50 minutes or until the center is set with a slight jiggle.
- Allow the pie to cool completely on a wire rack.
- In a saucepan, melt butter, then stir in brown sugar, cream, and pecans. Cook until bubbly and thickened.
- Spread the warm praline topping over the cooled pie.
- Slice and serve chilled or at room temperature.
Notes
- Let ingredients come to room temperature before mixing for a smoother filling.
- Don’t over-swirl the Nutella to keep that beautiful marbled look.
- Cover crust edges with foil if they brown too quickly.
- Chill overnight for best slicing results.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Nutella pumpkin pie, praline swirl pie, fall dessert, Thanksgiving pie, chocolate pumpkin pie