Nutella Pumpkin Pie Recipes

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

Steps:

• Preheat your oven to 375 degrees.
• Line a 9-inch pie plate with your crust.
• Using a fork, press the dough around the edge of the plate.
• Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking.
• Pre-bake the shell for 10 minutes.
• Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust and turn the oven down to 325 degrees.
• In a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and 2 egg yolks, stirring until mixed thoroughly.
• Carefully spread mixture evenly into the pie crust and bake for 30 minutes until puffy and just set.
• In another medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin, and pumpkin pie spice.
• Gently spoon the mixture over the baked brownie layer of the pie and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean.
• Cool completely and refrigerate for at least 2 hours before serving.
• Serve with whipped cream, if desired.