Nutella-Pumpkin Praline Swirl Pie Will Make Anyone a Pie Person

I’ve never been a full-fledged pumpkin pie person. While it’s a tasty classic, it’s just never been my go-to pie at Thanksgiving. To finally make it a pie I could fall in love with, I used pumpkin pie as the base for my new spin on the classic. Meet: Nutella-pumpkin praline swirl pie.

This twist on the fall favorite combines pumpkin pie with dark chocolate and Nutella (whose addition balances out the warm spices) to create something decadent and new. Crunchy, sugared praline hazelnuts are chopped and sprinkled over the top, along with a generous amount of whipped cream. This pie will make everyone at your table happy, from pumpkin lovers to haters alike.

What Is Praline?

Praline is defined as a candied nut coated in a deeply caramelized sugar. American praline contains milk or cream and is cooked to 240ºF. French praline, on the other hand, resembles brittle and is cooked to 300ºF; the caramelized nuts are ground into a powder and mixed with chocolate.

The method in this recipe was inspired by French praline — it’s comparable to brittle, and is a bit glossier and more toothsome in quality. I use brown sugar (a nod to the American style) and a generous pinch of flaky sea salt. The brown sugar adds extra caramelization here. Once cooled completely, crush it up for sprinkling atop slices of pie.

How to Make Nutella-Pumpkin Praline Swirl Pie

• Blind bake pie crust. Doing so prevents a soggy crust and helps it stay firm.

• Make the filling. Whisk together pumpkin purée, sweetened condensed milk, eggs, spices, salt, and vanilla extract. Transfer a portion of the filling to another bowl. Add melted chocolate and Nutella to the remaining filling, and whisk to combine.

• Bake the pie. Pour the chocolate filling into the crust, dollop the pumpkin filling over the top, then swirl to create a decorative pattern. Bake until mostly set, and the center still jiggles slightly when you gently shake the pie plate. Let the pie cool completely.

• Make praline hazelnut crunch. Toast the hazelnuts in the oven, then immediately rub with a clean kitchen towel to remove their skins. Combine light brown sugar and light corn syrup in a pot and cook over medium heat until the temperature reaches 300ºF. Add butter, baking soda, and flaky salt; whisk; then add the hazelnuts. Scrape the hazelnuts onto a baking sheet and let cool completely. Place the praline in a plastic bag and smash. Sprinkle some on each slice of pie.

Nutella-Pumpkin Praline Swirl Pie Recipe

This Nutella-swirled pumpkin pie with crunchy candied hazelnuts will be your new go-to at Thanksgiving.

Prep time 25 minutes

Cook time 1 hour 35 minutes

MakesMakes 1 (9-inch) pie

Serves8 to 10

Ingredients

For the pie:

• 1

  chilled store-bought or homemade pie crust, thawed if frozen

• 2 ounces

  bittersweet chocolate

• 1

  (15-ounce) can pumpkin purée (not pumpkin pie filling)

• 1

  (14-ounce) can sweetened condensed milk

• 2

  large eggs

• 1/2 teaspoon

  ground cinnamon

• 1/2 teaspoon

  ground ginger

• 1/2 teaspoon

  ground nutmeg

• 1/2 teaspoon

  kosher salt

• 1/2 teaspoon

  vanilla extract

• 1/2 cup

  Nutella or chocolate-hazelnut spread

• Whipped cream, for serving

For the praline hazelnut crunch:

• 1 cup

  hazelnuts

• 3/4 cup

  packed light brown sugar

• 3 tablespoons

  light corn syrup

• 3 tablespoons

  unsalted butter

• 1/4 teaspoon

  baking soda

• 1

  pinch flaky salt

Instructions

Make the pie:

1. Arrange a rack in the middle of the oven and heat the oven to 425ºF. If needed, roll out 1 pie dough into a 12-inch round. Transfer the dough onto a 9 1/2-inch deep dish pie plate. Press into the pie plate and fold the overhang underneath. Crimp as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Place the pie on a baking sheet.

2. Bake until the edges of the crust are just starting to turn golden, 12 to 15 minutes. Remove the crust from the oven. Grasp the corners of the parchment and lift the weights out of the pie. Transfer them to a bowl or plate to cool.

3. Return the crust to the oven. Bake until the bottom looks dry, about 5 minutes more. Remove the crust from the oven but keep on the baking sheet. Keep the oven at 425ºF.

4. Chop 2 ounces bittersweet chocolate into pieces no bigger than 1/2-inch (scant 1/2 cup). Place in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is just melted, about 1 1/2 minutes. (Alternatively, melt the chocolate over low heat on the stovetop.) Set aside to cool slightly.

5. Place 1 (15-ounce) can pumpkin purée, 1 (14-ounce) can sweetened condensed milk, 2 large eggs, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon kosher salt, and 1/2 teaspoon vanilla extract in a large bowl. Whisk or blend with an immersion blender until smooth. Transfer 1 1/4 cups of the pumpkin filling to another bowl.

6. Add the chocolate and 1/2 cup Nutella to the remaining pumpkin filling and whisk to combine (or use an immersion blender). Pour into the crust and spread into an even layer. Dollop the reserved pumpkin filling in small spoonfuls over the pie (you may not use it all). Use a knife to decoratively swirl the pumpkin filling.

7. Bake, still on the baking sheet, for 15 minutes. Rotate the pie. Reduce the oven temperature to 325ºF. Bake until mostly set but the center still jiggles slightly when you gently shake the pie plate, about 40 minutes more.

8. Transfer the pie to a wire rack and let cool completely, at least 2 hours. Meanwhile, make the praline hazelnut crunch.

Make the praline hazelnut crunch:

1. Increase the oven temperature to 350°F.

2. Place 1 cup hazelnuts on a rimmed baking sheet. Bake until fragrant and lightly browned, 8 to 11 minutes. Immediately wrap the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Set aside to cool.

3. Cut 3 tablespoons unsalted butter into 6 pieces. Place in a small bowl and add 1/4 teaspoon baking soda and 1 pinch flaky salt.

4. Line the same baking sheet used to toast the hazelnuts with parchment paper. Place 3/4 cup packed light brown sugar and 3 tablespoons light corn syrup in a medium, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally with a heatproof spatula, until 300ºF, about 30 minutes.

5. Take the saucepan off the heat. Add the butter mixture and whisk until combined (careful, it will bubble up). Add the hazelnuts and quickly stir to combine. Scrape onto the baking sheet, spreading the hazelnuts out into a single layer. Let cool completely, about 30 minutes.

6. Break the praline into a few pieces, then transfer to a plastic bag. Gently smash with a rolling pin into pieces of desired size. Slice the pie and serve topped with whipped cream and a sprinkle of praline hazelnut crunch.

Recipe Notes

Make ahead: The praline can be made up to 3 days ahead and stored in an airtight container at room temperature for.

Storage: Leftover pie can be refrigerated in an airtight container for up to 3 days. Leftover praline can be stored in an airtight container at room temperature for up to 3 days.