Did you know pumpkin pie is not just for Thanksgiving? I would eat it year round if it were up to me. We have pumpkin pie on Christmas as well. But, we're gonna spice it up this year!
In this Nocciolata Swirl Pumpkin Pie, a gingersnap crust hosts a traditional pumpkin pie filling that’s swirled with an organic chocolate hazelnut spread.
Nocciolata Swirl Pumpkin Pie
For the Crust:
1 and 1/2 cups gingersnap cookie crumbs
2 Tablespoons sugar
5 Tablespoons unsalted butter, melted and slightly cooled
For the Filling:
3 large eggs, room temperature
15 ounce can pure pumpkin
1/2 cup heavy cream
1/2 cup packed dark brown sugar
1 and 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup Nocciolata, warmed
Preheat oven to 350°F. Spray 9 or 8-inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, and sugar. Press into bottom of prepared pie dish and about halfway up the sides. Bake crust for 10 minutes and cool slightly. In a large bowl, whisk the eggs. Add the remaining ingredients (except for the Nocciolata) and stir to combine. Pour the mixture into pie crust. Drop spoonfuls of warmed Nocciolata onto pie and swirl gently with a knife. Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not "jiggle" too much. Allow to cool completely and serve at room temperature.
Nocciolata is made with organic ingredients completely free of GMO's, preservatives, colors, additives, or artificial sweeteners. It combines hazelnuts, fair trade cocoa and cocoa butter, natural vanilla extract, skimmed milk, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. It is made with environmentally-responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats.