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Nutella Pumpkin Pie

Nutella Pumpkin Pie

You’ll fall in love with this creamy, rich dessert
  • 1 pie crust
  • Chopped hazelnuts
  • Whipped cream (If you can find pumpkin spice whipped cream, I highly recommend it!)
For pumpkin filling:
  • 1 cup pure pumpkin puree
  • 1 cup heavy cream
  • 1 large egg
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
For Nutella filling:
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 1/2 cup Nutella
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract

Preheat heat oven to 425° F. Roll out the pie crust and transfer it to your pie plate. Trim or crimp edges as necessary. Line the pie crust with parchment paper so it reaches the sides too. Add pie weights to the dish. You can also use beans or rice. The weights/rice will help keep the pie crust from puffing up and will keep the sides upright. Bake until the edges of the crust are just starting to turn golden, about 15 minutes. Remove the pie from the oven and gently remove the parchment paper and weights/rice.
While the crust bakes, in a large bowl whisk together the ingredients for the pumpkin filling. Reduce the oven temperature to 350° F. Transfer the filling to the blind-baked crust. Bake for about 40 minutes or until the filling is set. Transfer the pie to a wire rack to cool slightly.
Heat a medium saucepan over medium heat. Add the cornstarch and half of the heavy cream and whisk to combine. Add the remaining heavy cream, Nutella, salt and vanilla and continue whisking until mixture comes to a boil. Boil for three minutes, till mixture thickens, while continuing to whisk. Pour the Nutella filling over the pumpkin filling and smooth into an even layer with a rubber spatula. Top with chopped hazelnuts and cool to room temperature before transferring to the refrigerator to chill. When ready to serve, top with whipped cream and additional hazelnuts.

Make Your Own Vanilla Extract

Making your own homemade vanilla extract is so simple with such luscious results, you’ll be wondering why you haven’t tried this sooner. All you need are a couple ingredients and a few minutes of your day.
The ingredients in homemade vanilla are vodka or bourbon (your choice) and vanilla beans. That’s it. Easy, right? Though there are only two ingredients in the vanilla, making it requires a few other items. You’ll need something to store the vanilla in, and a funnel to help keep things tidy while you pour.
We like to make our vanilla in amber glass 16oz bottles… you can find them on Vanilla beans are also available there or at

  • 16oz vodka or bourbon
  • 10 vanilla beans


Carefully slice each bean lengthwise, keeping the bottom in tact. Open the bean a little to expose the tiny seeds and drop carefully into the bottle. Place funnel on top of bottle and carefully pour alcohol in covering the beans. Seal bottle and shake gently. Shake gently once per week until the vanilla is ready. Vanilla is usable after eight weeks, but for a deeper flavor wait up to six months.

See Also
OCTC's Tribute to Frank Sinatra

Follow Amy Mahon – Sunday Girl Eats- on Instagram @sundaygirleats and

Find this recipe in our November/December magazine
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