Chocolate Hazelnut Pumpkin Pie
After so many years of plain old pumpkin pie why not try something a little different this year. Almost everybody really wants chocolate for dessert anyway don’t they? I love the toasted hazelnut addition to this recipe as they add a nice texture contrast to the smoothness of the pumpkin and the rich chocolate.
Ingredients
- 1 can (15oz) pureed pumpkin
- 12 oz. of sweetened condensed milk
- ¼ cup heavy cream
- 2 large eggs
- ½ cup plus 2 TBSP granulated sugar
- 1 piecrust
- 1/3 cup toasted and chopped hazelnuts (about 1/2 cup whole hazelnuts)
- 6oz Barefoot & Chocolate – Hazelnut Chocolate spread
- 1 TSP ground cinnamon
- ¼ TSP nutmeg
- ¼ TSP ground allspice
- ½ TSP ground ginger
- ½ teaspoon sea salt
- Whipped cream for topping
Directions
- Preheat oven to 400F. Place whole hazelnuts in a baking dish and toast for approximately 4 minutes or until just lightly browned. Remove from the oven and allow cooling on a plate. Remove the hazelnut skins with a clean towel by rubbing them lightly. Chop the nuts to a fine dice. It is ok to have some hazelnut skins left on the nuts, but most should be removed.
- In a mixing bowl combine the canned pumpkin, condensed milk, cream, eggs, sugar spices, salt and all except 2 TBSP of the chopped hazelnuts. Roll out the premade piecrust or use a store bought piecrust shell. Place the crust in a 9.5-inch baking dish; crimp the edges of the crust. Pour the pumpkin mixture into the piecrust, reserving about 1-½ cups of the mixture. Carefully pipe in or dollop the Hazelnut Chocolate spread onto the pumpkin mixture in the shell. I used a pastry bag to pipe a nice even layer of the spread; you can improvise a pastry bag with a zip lock bag, piping the mixture though a cut corner in the bag. Pour reserved pumpkin mixture over the top, layering the hazelnut chocolate in the middle of the pumpkin layers. Sprinkle reserved 2 TBSP of hazelnuts on the top.
- Carefully place in the oven and cook for approximately 10 minutes at 400F, then lower temperature to 350F. Cook for an additional 35-40 minutes or until a knife comes out clean in the center. Allow cooling for at least two hours before serving.