Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 4-5 tbsp ice water
  • 1 cup (240g) canned pumpkin puree
  • ¾ cup (90g) granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¾ cup (180ml) heavy cream
  • 2 large eggs
  • ½ cup (150g) Nutella

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Add cold, cubed butter and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough comes together.
  4. Shape the dough into a disc, wrap in plastic, and refrigerate for 15 minutes.
  5. In a large bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and cloves. Whisk until smooth.
  6. Add heavy cream and eggs; mix until fully incorporated.
  7. In a separate bowl, slightly warm Nutella in the microwave for 10-15 seconds to make it easier to mix.
  8. Swirl the Nutella into the pumpkin filling gently, creating a marbled effect.
  9. On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie dish.
  10. Transfer the dough to the pie dish, trimming any excess overhanging edges. Preheat oven to 350°F (175°C).
  11. Pour the pumpkin-Nutella filling into the prepared crust, smoothing the top with a spatula.
  12. Place the pie on a baking sheet to catch any drips.
  13. Bake in the preheated oven for 20-25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
  14. Allow the pie to cool for at least 10 minutes before slicing.