For the crust:
- 1 and 1/2 cups gingersnap cookie crumbs
- 2 Tablespoons sugar
- 5 Tablespoons unsalted butter, melted and slightly cooled
For the filling:
- 3 large eggs, room temperature
- 15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup packed dark brown sugar (or light brown sugar, I prefer dark)
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger1
- 1/4 teaspoon ground cloves1
- 1/4 teaspoon nutmeg1
- 1/2 teaspoon salt
- 1/2 cup Nutella, warmed (or 4 oz melted high quality chocolate)
- Preheat oven to 350°F (177°C) Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnap cookies into a fine crumb. Mix with melted butter, and sugar. Press into prepared pie dish. Do not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up the sides. Bake crust for 10 minutes and allow to slightly cool.
- In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir to combine. Pour the mixture into pie crust. Drop spoonfuls of warmed Nutella (I usually kust 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. Allow to cool completely and serve at room temperature. 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.