Ingredients:
- 2 cups hazelnuts
- ½ cup confectioners' sugar
- 1 teaspoon salt
- ¼ cup unsalted butter
- Filling
- 1¾ cups pumpkin purée
- 3 large eggs
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¾ cup heavy cream
- 1 tablespoon vanilla extract
- ¼ cup chocolate-hazelnut spread
Directions
Preheat oven to 350° F.
Spread hazelnuts in an even layer on a baking sheet and toast for 3-5 minutes in the oven, until fragrant. Cool for 15 minutes.
In the bowl of a food processor, pulse hazelnuts into a fine meal. Add confectioners' sugar and salt and pulse to combine. Drizzle in melted butter and pulse until dough comes together.
Evenly press dough into a 9-10 inch pie pan. Poke holes on the bottom of the crust with a fork. Place pie pan in the freezer for 30 minutes. Place the pan on a baking sheet and bake for 10 minutes at 350° F. Cool crust on a wire rack for at least 20 minutes before adding filling.
In a large mixing bowl, whisk together pumpkin, eggs, both sugars, cornstarch, salt, and spices until smooth. Whisk in heavy cream and vanilla extract until mixture is uniform in color.
Pour all but ¼ cup pumpkin pie filling into crust.
Melt chocolate-hazelnut spread in the microwave and mix into reserved pie filling. Drizzle over top of pie, then drag a toothpick through the top to create a marbled effect.
Bake at 425° F for 15 minutes. Reduce heat to 350° F and bake for another 50-60 minutes, until edges are set and center jiggles slightly when you tap the side of the pan. Turn off oven, prop door open with a wooden spoon, and allow to cool in the oven for 1 hour.
Transfer to a wire rack to cool completely before serving, at least 2 hours. If not serving immediately, cover and refrigerate pie.