Nutella Pumpkin Pie - Oh My!

Recipe courtesy of Nutella/Ferrero

Do you want to be a rock star on Thanksgiving? 

I've got a surefire way to ensure your success.

Make this pie. 

Even if you overcook the turkey, dry out the stuffing, and burn the sweet potatoes, you will still come out shining like a baking diva once you serve this pie. 

THIS IS THE BEST PUMPKIN PIE I HAVE EVER EATEN. 

Maybe it's because I made it in my new oven, but I doubt it. The credit definitely goes to the Nutella. 

o.  m.  g. 

As much as I'd like to take credit for the recipe, I can't. It comes from the folks at Nutella.

Years ago, my sister worked for the company that owns Nutella (Ferrero), and they sent her a bunch of recipe cards, which she promptly handed over to me...

...which is a good thing, since now I'll be the rock star at Thanksgiving and she won't. 

Oh, wait...she's making the latkes (potato pancakes), so maybe I'm not a shoe-in. 

Well, let's take a vote ... what would you rather eat -- potato latkes or Nutella Pumpkin Pie? 

That's what I thought. I rest my case. I will be the rock star. 

This recipe is brilliant...the combination of a creamy Nutella base topped with a layer of pumpkin pie...well, it's beyond words.  You'll just have to try it.

I was trying to think of a clever name for it...

Pumptella Pie?

Nutellkin Pie?

I think we'll stick with the original name. 

I have to confess that when I made the pie this time, I used a frozen pie crust. I was feeling a bit pressed for time. It still came out great, so don't feel bad if you have to cheat.

Make sure that you buy the canned pumpkin pie mix...not the plain pumpkin puree.

Oh, and I used fat-free sweetened condensed milk, you know, to make it a diet version, heh heh.

Just a note about the baking time. The recipe says to bake the second layer -- the pumpkin layer -- for 25-30 minutes.  It took mine close to 45 minutes. I even put in a little oven thermometer just to make sure my new oven was calibrated properly, and it was.  So, just be aware that it may take you longer, too. 

Nutella Pumpkin Pie
(Recipe by Nutella of Ferrero)

1 Package pie crust dough mix (for 9-inch pan)
1/2 cup Nutella 
1 cup sweetened condensed milk, divided
2 egg yolks 
2 whole eggs
1 can (15 ounces) pumpkin pie mix
2 teaspoons pumpkin pie spice

Preheat the oven to 375 degrees.

Prepare the pie crust according to the directions on the box and line it in a 9-inch pie plate. Using a fork, press the dough around the edge of the plate. Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking.  Pre-bake the shell for 10 minutes. Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust.

Turn the oven down to 325 degrees. 

Meanwhile, in a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and two egg yolks, stirring until mixed thoroughly.  Carefully spread mixture into the pie crust and bake for 30 minutes until puffy and just set. 

In a second medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin pie mix and pumpkin pie spice.  Gently spoon the mixture over the baked Nutella layer of the pie and continue to bake for an additional 25-30 minutes (or longer, possibly) or until a knife inserted in the center comes out clean. Cool completely and refrigerate for two hours.  Serve with whipped cream.

 

I wonder what I should wear when I accept my Rock Star award on Thanksgiving.

Take my advice, and go get your outfit ready, too.  You're gonna be a winner if you make this pie.

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