Nutella Swirled Pumpkin Pie
For the Crust
1 and 1/2 cups gluten-free gingersnap cookie crumbs
2 tablespoons granulated sugar
pinch of salt
5 tablespoons unsalted butter
Preheat oven to 350 F. Brush 9 inch pie dish with pan grease. Set aside. Process gingersnap cookies into a fine crumb. Add butter, sugar, and salt and process again. Press into prepared pie dish. Do not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up the sides. Bake crust for 10 minutes and allow to cool.
For the Pie
3 large eggs, room temperature
15 oz pumpkin purée
1/2 cup heavy cream
1/2 cup dark brown sugar (make sure to break up any large blocks)
1 and 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup Nutella (or 4 oz melted quality chocolate)
In a medium bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir to combine. Pour the mixture into pie crust, reserving 1/4 cup. Mix the reserved pie filling with Nutella. Drop spoonfuls of Nutella mixture onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
Bake at 350 F 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 refrigerate.
* Slicer won't go down to the bottom of the pan. Use a knife to cut through the crust.
* Pie is good up to 1 week stored in the refrigerator.