A swirly twirly pumpkin pie to add to your fall baking list. This recipe is a lot of fun! I usually bake a classic pumpkin pie a couple times each fall season, and certainly serve it at the Thanksgiving table with plenty of fresh whipped cream. And to spice things up recently, I swapped regular pie crust for a gingersnap cookie crust and threw in a lot of chocolate hazelnut spread. You may never bake a regular pumpkin pie again! The filling is a pretty standard pumpkin pie filling, similar to my plain pumpkin pie and this pecan praline pumpkin pie. You need eggs, heavy cream, pumpkin, brown sugar, and spices. Feel free to use homemade pumpkin pie spice here. I appreciate that this recipe uses an entire standard (15 ounce) can of pumpkin, just like my pumpkin bars recipe. The smooth and creamy pie filling lies on a bed of spicy crushed gingersnaps binded with melted butter. For those of you who fear pie dough, this is an easy patted-down style crust, like a graham cracker crust, which means no rolling pin! It’s very easy and stays together nicely. Feel free to use homemade gingersnaps for your crust, but make sure they are crunchy and sturdy enough for the heavy filling. Nabisco Ginger Snaps Cookies are my preferred choice. Each bite of the crust had a complex sweet, spicy and sultry kick to it. This was my first time trying pumpkin and Nutella together. Both items are almost always sitting in my pantry, but the thought never occurred to me to combine them. I truly feel that chocolate and pumpkin is an under-appreciated duo and I hope you try these pumpkin chocolate chip cookies next! Tip: warm, melted Nutella works best for swirling. There are so many wonderful pumpkin pie recipes out there, but I wanted something different to share this year. If you’re looking for more inspiration, here are all of my favorite Thanksgiving pies. And here is my classic pumpkin pie recipe.
