I LOVE pumpkin pie, that and strawberry-rhubarb pie are my absolute favs.
This may break the tie though...
Ingredients:
- pie crust
- 3 large eggs, room temperature
- 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
- 3/4 cup heavy cream
- 3/4 cup fat free half and half
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground all spice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup Nutella, warmed
Directions:
- Line pie dish with crust, refrigerate until you're ready.
- In a mixer, mix the eggs and sugar until frothy.
- Add the remaining ingredients (except for the Nutella) and stir to combine.
- Pour the mixture into pie crust.
- Drop spoonfuls of warmed Nutella (stick in the microwave for 30 seconds) onto pie, swirling gently with a knife. Do not swirl too much, just lightly.
- Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not "jiggle" too much.
- Cool completely and serve at room temperature.
*Note: Pie is good up to 4 days covered tightly and stored in the refrigerator. Pie freezes well, up to 2 months. Thaw overnight in the refrigerator.
