Pumpkin Nutella Swirl Tart Recipe (2024)

October 16, 2018

By Taylor Harbin

A traditional pumpkin pie with a twist of chocolate and hazelnut

I’m not sure how we’ve already arrived at mid-October, but here we are! I wanted to share a recipe that felt decidedly autumnal and that can only mean one thing: pumpkin. Wanna know a secret? I don’t actually like pumpkin pie… I know, what?! I’m not sure why because I love creamy textures and I love the flavor of pumpkin in other things, but I’ve just never been a fan of the classic pumpkin pie. But once you add a little Nutella to the situation… that’s a different story! Such is the case with this latest recipe I’m sharing here: A Pumpkin Nutella Swirl Tart. Oh ya, now we’re talkin’.

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I gave the traditional pumpkin pie a twist with a chocolate and hazelnut update. The rich, creamy pumpkin filling is so nice with the addition of a little chocolatey hazelnut swirl. And to reinforce the whole idea, I created a delicious chocolate-hazelnut crust, too! The swirl of Nutella becomes almost fudge-y when baked and the silky filling is the perfect contrast to the crisp crust. Plus, you can’t beat a pairing like pumpkin Nutella for serving all those fall and holiday guests!

Pumpkin Nutella Swirl Tart Recipe

A traditional pumpkin pie with a twist of chocolate and hazelnut

Ingredients

Crust

9 oz chocolate wafer cookies (1 package of Nabisco Famous Chocolate Wafers)
3 oz hazelnuts roasted
2 tbsp granulated sugar
pinch Himalayan pink salt
4 tbsp unsalted butter melted and cooled slightly

Filling

15 oz pumpkin puree (1 can)
1/2 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1/4 cup half and half
2 teaspoon pumpkin pie spice (or a mixture of cinnamon, ginger, nutmeg, and cloves)
1/2 teaspoon Himalayan pink salt
1/3 cup Nutella

Garnish

whipped cream
hazelnuts roasted and roughly chopped

Instructions

Make the crust

Preheat oven to 350 °F.
In a food processor, pulse the hazelnuts a few times until they are the consistency of course crumbs. Add in the cookies, sugar, and salt and pulse again until mixture is a fine crumb consistency. Add in the butter and pulse mixture until it starts to come together in a large clump.
Add crust mixture to a 12 inch round fluted tart pan with removable bottom and press evenly and firmly on the bottom and up the sides, using a round measuring cup or glass to even out the sides. Bake for about 12-15 minutes, until crisp. Set aside to cool for a few minutes.

MAKE THE FILLING

In a large bowl, whisk together the pumpkin puree, eggs, sugars, vanilla, half and half, pumpkin pie spice, and salt until combined. Set aside.
Add the Nutella to a glass heat-proof measuring cup or bowl and melt in the microwave for about 10 second increments until the consistency is drizzle-able.
Pour the pumpkin filling into the cooled tart shell and jiggle the tart gently to smooth out the surface. Using a spoon, add teaspoon-sized dollops of the Nutella all over the surface of the tart. Using a wooden skewer or tip of a knife, swirl the Nutella with the pumpkin filling, to create a marbled effect.
Bake for about 25-30 minutes, until filing is just set. The pumpkin filling should no longer look glossy and should wiggle just a little in the very center when you give the pan a little shake.
Allow to cool before slicing and serving. Garnish with a dollop of whipped cream and a sprinkle of chopped hazelnuts, if you’d like.

Nutrition

Calories: 3436kcalCarbohydrates: 426gProtein: 53gFat: 180gSaturated Fat: 80gPolyunsaturated Fat: 21gMonounsaturated Fat: 68gTrans Fat: 2gCholesterol: 475mgSodium: 3145mgPotassium: 2646mgFiber: 35gSugar: 272gVitamin A: 68330IUVitamin C: 25mgCalcium: 551mgIron: 27mg

Keyword chocolate, nutella, pumpkin, tart

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This pumpkin Nutella swirl tart is the perfect treat to bring to a Halloween party, an end to a great autumn-themeddinner party with your friends, or even a showstopper of a dessert at Thanksgiving! Or… if you have a sweet tooth like me, this pumpkin Nutella swirl tart makes for a delightful breakfast with your morning coffee. (My little sister is frequently one of my taste-testers and that’s exactly what she did with this particular recipe!)

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So what do you think of this pumpkin and nutella swirl tart recipe?? We hope you love it!

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Photography, styling, and recipe by Taylor Harbin of All Purpose Flour Childfor Jojotastic.

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Joanna Hawley-McBride is a Pacific Northwest-based social media strategist, content creator, and former textile designer. Joanna is the founder and editor-in-chief of Jojotastic, a lifestyle blog focused on Joanna’s work-in-progress cabin, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style. Her work has been featured in Domino, CNBC, and Eating Well.

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