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Hazelnut Chocolate Pumpkin Pie

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Creamy pumpkin pie infused with rich chocolate and toasted hazelnuts a cozy twist on the classic fall dessert perfect for holidays or special gatherings.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 1 cup pumpkin purée
  • 3/4 cup semi-sweet chocolate chips, melted
  • 1/2 cup finely chopped toasted hazelnuts
  • 3/4 cup brown sugar
  • 3/4 cup evaporated milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • Whipped cream and extra hazelnuts for topping

Instructions

  • 1. Preheat oven to 350°F (175°C).
  • 2. In a large bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until smooth.
  • 3. Stir in melted chocolate and half of the chopped hazelnuts.
  • 4. Pour the filling into the unbaked pie crust and smooth the top.
  • 5. Bake for 45–50 minutes or until the center is just set.
  • 6. Let the pie cool completely on a wire rack.
  • 7. Top with whipped cream and the remaining toasted hazelnuts before serving.

Notes

  • For extra flavor, drizzle melted chocolate over the cooled pie.
  • You can substitute hazelnuts with pecans or walnuts if preferred.
  • Best served chilled or at room temperature.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Keywords: Hazelnut Chocolate Pumpkin Pie, fall dessert, Thanksgiving pie, chocolate pumpkin recipe

Find it online: https://dishfoody.com/hazelnut-chocolate-pumpkin-pie-recipe/