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Nutella Swirled Pumpkin Pie

A twist on traditional pumpkin pie – swirled with decadent Nutella and baked in a gingersnap crust. It's amazing and taste delicious!

INGREDIENTS

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 or 2 cups fresh pumpkin puree
1/2 cup heavy cream
1/2 cup packed dark brown sugar (or light brown sugar, I prefer dark)
1 and 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger1
1/4 teaspoon ground cloves1
1/4 teaspoon nutmeg1
1/2 teaspoon salt
1/2 cup Nutella, warmed (or 4 oz melted high quality chocolate)


INSTRUCTIONS
Visit Nutella Swirled Pumpkin Pie By Sally - Sally's Baking Addiction @ www.sallysbakingaddiction.com for full recipe

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