I’m not sure how we’ve already arrived at mid-October, but here we are! I wanted to share a recipe that felt decidedly autumnal and that can only mean one thing: pumpkin. Wanna know a secret? I don’t actually like pumpkin pie… I know, what?! I’m not sure why because I love creamy textures and I love the flavor of pumpkin in other things, but I’ve just never been a fan of the classic pumpkin pie. But once you add a little Nutella to the situation… that’s a different story! Such is the case with this latest recipe I’m sharing here: A Pumpkin Nutella Swirl Tart. Oh ya, now we’re talkin’.
I gave the typical pumpkin pie a twist with a chocolate and hazelnut update. The rich, creamy pumpkin filling is so nice with the addition of a little chocolatey hazelnut swirl. And to reinforce the whole idea, I created a delicious chocolate-hazelnut crust, too! The swirl of Nutella becomes almost fudge-y when baked and the silky filling is the perfect contrast to the crisp crust. Plus, you can’t beat a pairing like pumpkin Nutella for serving all those fall and holiday guests!
Pumpkin Nutella Swirl Tart Recipe
Ingredients (makes 1- 12 inch tart)
- 9 oz chocolate wafer cookies (1 package of Nabisco Famous Chocolate Wafers)
- 3 oz roasted hazelnuts (about 1/2 cup)
- 2 T granulated sugar
- pinch of Himalayan pink salt
- 4 T unsalted butter, melted and cooled slightly
- 1 15 oz canned pumpkin puree
- 1/2 c brown sugar
- 1/4 c granulated sugar
- 2 large eggs, room temperature
- 1 t vanilla extract
- 1/4 c half and half
- 2 t pumpkin pie spice (or a mixture of cinnamon, ginger, nutmeg, and cloves)
- 1/2 t Himalayan pink salt
- 1/3 c Nutella
- whipped cream
- roasted hazelnuts, roughly chopped
Make The Crust
Preheat oven to 350 °F. In a food processor, pulse the hazelnuts a few times until they are the consistency of course crumbs. Add in the cookies, sugar, and salt and pulse again until mixture is a fine crumb consistency. Add in the butter and pulse mixture until it starts to come together in a large clump. Add crust mixture to a 12 inch round fluted tart pan with removable bottom and press evenly and firmly on the bottom and up the sides, using a round measuring cup or glass to even out the sides. Bake for about 12-15 minutes, until crisp. Set aside to cool for a few minutes.
Make The Filling
In a large bowl, whisk together the pumpkin puree, eggs, sugars, vanilla, half and half, pumpkin pie spice, and salt until combined. Set aside.
Add the Nutella to a glass heat-proof measuring cup or bowl and melt in the microwave for about 10 second increments until the consistency is drizzle-able.
Pour the pumpkin filling into the cooled tart shell and jiggle the tart gently to smooth out the surface. Using a spoon, add teaspoon-sized dollops of the Nutella all over the surface of the tart. Using a wooden skewer or tip of a knife, swirl the Nutella with the pumpkin filling, to create a marbled effect. Bake for about 25-30 minutes, until filing is just set. The pumpkin filling should no longer look glossy and should wiggle just a little in the very center when you give the pan a little shake. Allow to cool before slicing and serving. Garnish with a dollop of whipped cream and a sprinkle of chopped hazelnuts, if you’d like.
This pumpkin Nutella swirl tart is the perfect treat to bring to a Halloween party, an end to a great autumn-themed dinner party with your friends, or even a showstopper of a dessert at Thanksgiving! Or… if you have a sweet tooth like me, this pumpkin Nutella swirl tart makes for a delightful breakfast with your morning coffee. (My little sister is frequently one of my taste-testers and that’s exactly what she did with this particular recipe!)
Shop the post:
Looking for even more pumpkin recipes? Check out these!
- pumpkin two ways: trail mix & dog treats
- pumpkin rimming sugar for cocktails
- baked pumpkin doughnuts with bittersweet chocolate ganache