Chocolate Pumpkin Pie | Schnucks

Chocolate Pumpkin Pie

Budget Friendly, Desserts, Flavors Of Fall, Oven-Baked, Thanksgiving

Pumpkin and hazelnut spread were meant to be together in every fall dessert.

1H 15M

8

Pumpkin and hazelnut spread were meant to be together in every fall dessert.

Ingredients

  • 1 (15 oz.) can pure pumpkin
  • 2/3 cup sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 3 large eggs, slightly beaten
  • 3/4 cup half-and-half
  • 1 9-inch cracker pie crust (see recipe notes)
  • 1/2 cup Schnucks Hazelnut Spread with Cocoa

Instructions

  1. Preheat oven to 375 degrees. In a large bowl, combine pumpkin, sugar, ginger, nutmeg and cinnamon. Add eggs. Beat lightly with a fork until just combined. Gradually stir in half-and-half; mix well.
  2. Place piecrust onto a baking sheet and fill with pumpkin mixture. Warm chocolate hazelnut spread in microwave and then drop spoonfuls into filling and swirl with a knife. Cover edge of crust with foil to prevent overbrowning.
  3. Bake 25 minutes. Remove foil and bake 25–30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack; refrigerate until ready to serve.

Recipe Notes

Use a Schnucks prepared pie crust of make your own with our Clever Leftover Crumb Crust recipe.

      Nutrition Facts

      420 CALORIES Per Serving

      FAT: 21G

      SATURATED FAT: 14G

      CHOLESTEROL: 101MG

      SODIUM: 334MG

      CARBOHYDRATES: 53G

      FIBER: 3G

      SUGAR: 34G

      PROTEIN: 6G

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