nutella swirl pumpkin pie.

sunday, november 10th

nutella swirl pumpkin pie. 

be prepared. you will lose all self control and you will continue to eat this pie until it is gone. truth. so make sure you take it to a party or invite a lot of friends over to help you eat it. if not you'll need to hit up the gym for a few hours. or days. #myhubbybetterbeready for all the yummiest *fattiest* desserts there are. 'cause man, there are a lot of them. 

nutella swirl pumpkin pie

3 large eggs

15 ounce can pure pumpkin or 2 cups fresh pumpkin puree

½ cup heavy cream

½ cup brown sugar

1 ½ tsp cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp nutmeg

½ tsp salt

½ cup nutella

for my crust recipe revisit my post from sunday, may 12th. shortcut here. 

prepare oven to 350F. in a large bowl, lightly whisk the eggs. combine with the remaining ingredients (except nutella). set aside ½ cup of filling. pour the rest of the filling in the uncooked pie shell. Mix the reserved cup of pie filling with nutella. drop spoonfuls of nutella mixture onto pie, swirling 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.