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Chocolate Pumpkin Pie

Pumpkin and hazelnut spread were meant to be together in every fall dessert.

1 hr 15 mins
8 Serving(s)
Chocolate Pumpkin Pie


  • 1 (15 oz.) can pure pumpkin
  • 2/3 cup sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 3 large eggs, slightly beaten
  • 3/4 cup half-and-half
  • 1 9-inch cracker pie crust (see recipe notes)
  • 1/2 cup Schnucks Hazelnut Spread with Cocoa


  1. Preheat oven to 375 degrees. In a large bowl, combine pumpkin, sugar, ginger, nutmeg and cinnamon. Add eggs. Beat lightly with a fork until just combined. Gradually stir in half-and-half; mix well.
  2. Place piecrust onto a baking sheet and fill with pumpkin mixture. Warm chocolate hazelnut spread in microwave and then drop spoonfuls into filling and swirl with a knife. Cover edge of crust with foil to prevent overbrowning.
  3. Bake 25 minutes. Remove foil and bake 25–30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack; refrigerate until ready to serve.

Recipe Notes

Use a Schnucks prepared pie crust of make your own with our Clever Leftover Crumb Crust recipe.

      Nutrition Facts

      420 Calories Per ServingFat: 21gSaturated Fat: 14gCholesterol: 101mgSodium: 334mgCarbohydrates: 53gFiber: 3gSugars: 34gProtein: 6g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe