Ready for a unique spin on pumpkin pie? You’re going to love these pumpkin pie bars with a chocolatey Nutella swirl.
Ooey gooey, chocolate Nutella mingles with fall’s favorite vegetable to create an easy, creamy homemade sheet pan dessert that’s perfect for a crowd.
“Ummm….honey, did you know I already have canned pumpkin in the pantry? And sweetened condensed milk, too.”
~Me, to my husband after tripling our canned pumpkin and condensed milk supply
It’s always interesting when the Husband tries to bake.
You see, he’s the gourmet cook between the two of us. He won’t think twice before trying a complicated recipe for something like crown roast, lamb, or anything on the grill.
I’m definitely the baker, comfort food cook, and fly-by-the-seat-of-my-pants with whatever we have on hand cook.
It makes for a great balance.
But every now and then he gets the itch to bake something. Like the pumpkin pie he had planned for Thanksgiving last year.
And somehow, in his baking frenzy, we ended up with three cans of pumpkin and four cans of sweetened condensed milk.
So, I thought it was time to experiment for some new desserts to put in our recipe bank…and that’s how we ended up with ooey gooey pumpkin pie bars with a chocolatey Nutella swirl.
What You’ll Need:
Ingredients:
- 3/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 15- oz can pumpkin
- 1 pre-made pie crust
- 2 large eggs
- 1/2 tsp salt
- 1 14- oz can sweetened condensed milk
- 1 heaping quarter cup Nutella
Supplies:
- Half sheet jelly roll pan
- Rolling pin
- Paring knife
- Small bowl
- Spoons
- Large bowl
- Whisk
- Microwave safe bowl
- Kitchen knife or toothpicks
Important Tips for Preparing Pumpkin Pie Bars with a Nutella Swirl
Putting the Crust in the Pan
In a perfect world, we would all make homemade pie crust and roll it out to perfectly fit the shape of the pan.
But this is reality.
Instead, I trimmed a store-bought pie crust and used extra pieces to fill in the gaps on my trusty half-sheet pan. Here’s how:
First, roll out your pie crust:
I like to take a rolling pin to our store-bought crusts to thin them out a bit. Try to get it as close to the size of your pan as possible, but not so thin that you can see through it.
Second, place your pie crust in the pan:
This can be tricky if you really rolled your crust thin. But, as carefully as possible, transfer your pie crust to your jelly roll pan.
Don’t worry too much if the crust cracks a bit at the edges. We’re going to take care of that here soon.
Trim off excess pie crust:
Using a small knife (I used a paring knife), follow the bottom edge of the pan to trim off any extra pie crust.
Because these are pumpkin pie bars…and not a slab pie, we don’t need to worry about having pie crust going up the edges.
Use the excess pie crust to fill in the rest of the pan:
Use the scraps you just cut off to fill in any gaps in the bottom of the pan. Make sure you have enough overlap to pinch the edges together.
You can also pinch together any other cracks you have in your pie crust at this point.
Filling The Pie Crust
I like to add a dusting of spice mixture to my pie crusts. Maybe it helps with the flavor, maybe it’s because my father always did it.
Someday I’ll have to test that out and come back and let you know if there’s a difference.
Anyway, the next step is to bake the crust for a little bit. And while the crust bakes and cools, it’s time to mix together the pumpkin pie filling.
After the pie crust cools, it’s time to pour the filling on top. And then it’s time for the fun part…
Creating a Nutella Swirl
Now, if you ever tried to take room temperature Nutella and then swirl it into thin pie filling, you know that’s a disaster waiting to happen.
That’s it. The heat will make the Nutella thin out just enough to make those fun dollops in the pie filling.
Nutella is much thicker than pie filling…so I used a little trick: 30 seconds in the microwave.
Then dollop it all over the pumpkin pie filling, and drag a kitchen knife or toothpick through the batter to swirl it all together.
Easy peasy!
Creative Adaptations:
- If serving at a party, garnish pumpkin pie bars with a candied pecan or slice of candied ginger.
- Don’t forget to have toothpicks nearby so guests can skewer them for easy snacking.
- If you want more chocolatey goodness: After the bars are set, but are still warm, spread a thin layer of warm Nutella on top as a frosting. Allow to cool completely before cutting.
- Try these with sweet potato pie filling for a change of pace!
More Pumpkin Recipes to Love:
- Pumpkin Pie Truffles with Cream Cheese
- Chocolate Pumpkin Truffles with a Kick
- Pumpkin Bars with a Gingersnap Crust
- Easy Peasy mini pumpkin pies with leaf crusts
Ready to make your own pumpkin pie bars with a Nutella swirl? Here’s the recipe:
Pumpkin Pie Bars with a Nutella Swirl
Pumpkin pie bars with a chocolatey Nutella swirl are a unique spin on a fall favorite. Ooey gooey, chocolate Nutella mingles with fall’s favorite vegetable to create an easy, creamy homemade sheet pan dessert that’s perfect for a crowd.
Ingredients
- 3/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 15- oz can pumpkin
- 1 pre-made pie crust
- 2 large eggs
- 1/2 tsp salt
- 1 14- oz can sweetened condensed milk
- 1 heaping quarter cup of nutella
Instructions
Prepare the Crust
- Preheat oven to 425°F.
- While the oven is preheating, gently roll the pie crust so it can mostly fit jelly roll pan. Carefully put it into the pan and press it down so it covers the entire bottom of the pan.
- Using a small knife, carefully cut the excess pie crust off, so the crust only covers the bottom of the pan. (Note: You may need to use the excess from the sides to seam together a pie crust big enough for the entire pan)
- Combine nutmeg, allspice, cinnamon, and cloves in a small bowl or ramekin. Sprinkle a small portion of the spice mixture onto your pie crust.
- Bake the crust in the preheating oven for 5-7 minutes. Allow pie crust to cool slightly before moving on to the next step.
Make the Filling
- In a large bowl, whisk together pumpkin, sweetened condensed milk, eggs, and remaining spice mixture until smooth. Pour on top of cooled pie crust.
- Place a heaping 3/4 cup Nutella into a microwave safe bowl. Gently warm the Nutella in the microwave for 30 seconds on 50% power. You want the Nutella to flow nicely, but it doesn't have to be completely melted.
- Drop small spoonfuls of Nutella all over the pan of pumpkin pie. Carefully swirl with a knife or toothpick
Baking the Bars
- Bake at 425°F for 10 minutes. Then lower the oven temperature to 350°F and continue baking for 20 minutes.
- At that point, turn oven off and allow the pie to continue cooking for an additional 30 minutes as the oven cools.
- Remove the pan from the oven and allow the pumpkin pie bars to cool completely before cutting into 1-inch squares.
Notes
Tips and Adaptations:
- If serving at a party, garnish pumpkin pie bars with a candied pecan or slice of candied ginger.
- Don't forget to have toothpicks nearby so guests can skewer them for easy snacking.
- If you want more chocolatey goodness: After the bars are set, but are still warm, spread a thin layer of warm Nutella on top as a frosting. Allow to cool completely before cutting.
- Try these with sweet potato pie filling for a change of pace!
Nutrition Information:
Yield:
48Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Now It’s Your Turn
Jump start your fall party plans with these simple and tasty pumpkin pie bars with a Nutella swirl. Just be sure not to buy too many supplies or you might have to make another batch. (And have the recipe ready to hand out!)
Helen at the Lazy Gastrome says
What a great combo – Pumpkin and nutella! Thanks for sharing at the What’s for Dinner party.
Emily says
Thank you for sharing the recipe — visiting from The Lazy Gastronome!
Eva @ The Multitasking Woman says
Anything with Nutella in it wins me over, so does pumpkin pie!
Maddy says
Wow, those look amazing. Thank you!
Amy says
I’ve yet to find anything with pumpkin in it that I didn’t just love. These pumpkin pie bars sound fabulous. Thank you for sharing on Happiness is Homemade.
LINDA says
Hi, love your post. I have a new blog party and would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs on all of my social media sites. You may get PINKED and you’ll get even more exposure! I hope you’ll come by. poinsettiadr.com
Ariana says
How fun and tasty! I’ll definitely add this to my Thanksgiving recipe list this year, thanks for sharing!
Nicole | the professional mom project says
These look so yummy! and they’re pretty too – perfect for thanksgiving. Thanks for the inspiration
Life Diet Health says
What a lovely idea! We don’t really do pumpkin in the UK but it’s catching on slowly – these sound delicious with added chocolate! Thanks for bringing to Fiesta Friday.
Kat @ Kat's 9 Lives says
I was in love with the recipe the very minute that I read the title.
Kristen says
These sound yummy – a perfect treat to bring to a family party in the fall!
Jhuls says
These look heavenly! Happy Fiesta Friday!
Sandra L Garth says
Best of both worlds indeed! These look so good and I know they will taste as good as they look. Thanks for sharing at Celebrate Your Story.
Jann Olson says
Perfect treat for fall! Thanks for sharing with SYC.
hugs,
Jann
Beverly says
Your pumpkin bars look amazing. Stop by Over The Moon Linky party since you are featured.
Hugs,
Bev
Suzie Olsen says
These look really good– like the twist with Nutella!
Arlene reno says
What size pan did you use? I love pumpkin pie, add Nutella and its a win-win. Thank you
Miz Helen says
Your Pumpkin Pie Bars look delicious! Thanks so much for sharing with us at Full Plate Thursday, your post is awesome. Hope you are having a great week and come back to see us soon!
Miz Helen
Debrashoppeno5 says
You had me at Nutella. Thanks for sharing at the Snickerdoodle Create Bake Make Party.
Kelly Lynn's Sweets and Treats says
These sound amazing! Thanks for sharing at Friday Frenzy Link Party! I chose these as one of my featured posts this week 🙂 PINNED!
Debanita says
This looks delicious. I am booking this recipe to try. Thanks for bringing this to fiesta Friday!
Jodie Fitz says
These look so delicious! Definitely want to try. Would love if you’d join us and share at Reader Tip Tuesday – we are open and growing all week long!
https://www.jodiefitz.com/2018/09/18/reader-tip-tuesday-weeks-craft-recipe-party-14-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2-2/
Jen Gregor says
Thank you so much for sharing! These sound delicious! You will be the featured post on this weeks Friday at the Fire Station link up!
Paula says
These look so yummy! I’m featuring them tonight for this week’s “Best of the Weekend” party.
Paula
Sally Brown says
Wow…can’t wait to try them all… will let you know the favs of the family!! Thanks for the “different” seasonal recipes!!
Lisa Huff says
Whoah, that Nutella swirl! What a great combo with the pumpkin.
Lauren Vavala @ DeliciousLittleBites says
You knocked this one out of the park – what an amazing combination of flavors! Can’t wait to try!
georgie says
yum!!! you had me at nutella, these look fantastic!!
Jessica Formicola says
Pumpkin and Nutella is a match made in heaven! These look great!
Marie says
You had me at pumpkin pie bars, but adding that Nutella swirl takes it to the next level! Perfect to serve at my next party!