Chocolate Lover's Pumpkin Pie!

“This is the best pumpkin pie I have come across in some time! :-) I LOVE "NUTELLA" Spread, and found this on their site. It will be a keeper at our house from now on.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Blind bake your pie shell, by lining it with foil, and filling it with dry beans, rice, or pie weights. ( this will keep it from getting puffed up in areas, and also keeps the crust crunchy.) Bake for 10-12 minute.
  3. Remove from oven ,and remove the foil and beans.
  4. Turn the oven down to 325°F.
  5. Meanwhile blend the Nutella with 1/2 c of the condensed milk and the 2 egg yolks. Stir well to combine. Pour this into your prepared pie crust. Bake for 30 minute.
  6. In another bowl combine the remaining condensed milk with the 2 whole eggs, pumpkin, and pumpkin pie spice. stir well, so there are no lumps. (I whisked the milk, eggs and spice together with a fork and then combined it with the canned pumpkin).
  7. when the choc.layer is finished baking. Spoon this mixture over it and return it to the oven for aprox. 40 more minute or until a knife inserted in the center comes out clean. Cool completely and then refrigerate for at least 2 hours. YUMMMMM! :-).

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