Chocolate-Pumpkin Pies

A delicious blend of pumpkin ad chocolate, these pies make for a sweet ending to your Thanksgiving meal. 

Chocolate-Pumpkin Pies
Serves 10
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  1. 2 cups crushed chocolate-wafer cookies*
  2. 6 tablespoons butter
  3. 1⁄4 cup sugar
  4. 1 (15-ounce) can pumpkin
  5. 1 (14-ounce) can sweetened condensed milk
  6. 2 large eggs, lightly beaten
  7. 2 teaspoons pumpkin pie spice
  8. 1⁄2 teaspoon salt
  9. 20 teaspoons chocolate hazelnut spread†
  10. Garnish: whipped cream, chopped toasted hazelnuts
  1. Preheat oven to 350°.
  2. In a large bowl, combine cookies, butter, and sugar. Press into bottom of 10 (4-ounce) Mason jars.
  3. In a large bowl, combine pumpkin, condensed milk, eggs, pumpkin pie spice, and salt. Beat at medium speed with an electric mixer until well blended. Divide pumpkin mixture evenly among Mason jars. Place 2 teaspoons chocolate hazelnut spread in center of each jar. Smooth pumpkin over the top. Bake for 30 minutes, or until set. Cool completely. Serve with whipped cream and chopped hazelnuts, if desired.
  1. *We tested with Nabisco.
  2. †We tested with Nutella.
Adapted from Entertain Decorate Celebrate, July/August 2012
Adapted from Entertain Decorate Celebrate, July/August 2012
Celebrate Magazine