Pumpkin Nutella Swirled Pie

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:

1. Line pie dish with crust, refrigerate until you're ready.
2. In a mixer, mix the eggs and sugar until frothy.
3. Add the remaining ingredients (except for the Nutella) and stir to combine. 
4. Pour the mixture into pie crust. 
5. 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.
6. 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. 
7. 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.