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Pumpkin Pie Bars with a Chocolatey Nutella Swirl

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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.

close up of a slice of pumpkin pie bars on a white plate with a visible chocolate swirl

“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.
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Three pumpkin pie bars stacked up on a white plate

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.

Pie crust placed in a half sheet jelly roll pan

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.

Close up of trimming pie crust at the base of a jelly roll pan

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.

close up of extra pie crust pinched together to fill in gaps in a sheet pan

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.

pie crust dusted with spices

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.

pumpkin pie filling with dollops of nutella dotted on top

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:

Ready to make your own pumpkin pie bars with a Nutella swirl? Here’s the recipe:

Yield: 48

Pumpkin Pie Bars with a Nutella Swirl

Three pumpkin pie bars stacked up on a white plate

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.

Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 22 minutes

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

  1. Preheat oven to 425°F.
  2. 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. 
  3. 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)
  4. Combine nutmeg, allspice, cinnamon, and cloves in a small bowl or ramekin. Sprinkle a small portion of the spice mixture onto your pie crust.
  5. 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

  1. In a large bowl, whisk together pumpkin, sweetened condensed milk, eggs, and remaining spice mixture until smooth. Pour on top of cooled pie crust.
  2. 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.
  3. Drop small spoonfuls of Nutella all over the pan of pumpkin pie. Carefully swirl with a knife or toothpick

Baking the Bars

  1. Bake at 425°F for 10 minutes. Then lower the oven temperature to 350°F and continue baking for 20 minutes. 
  2. At that point, turn oven off and allow the pie to continue cooking for an additional 30 minutes as the oven cools.
  3. 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:

48

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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© Leslie @ playdatesparties.com
Cuisine: American / Category: Dessert

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!)

What’s your favorite way to eat pumpkin pie bars?
Have you ever had pumpkin with Nutella?

Join me over at Facebook, Instagram, or Twitter,

for more fun ideas and inspiration!

About Leslie

Leslie is the passionate party planner in her family. After being diagnosed with breast cancer in 2018, she was determined to find a way to continue making amazing parties for her kids that don't leave you exhausted. To do that Leslie combines the experience she learned working for a professional event planner with the reality of a busy family life to create party inspiration that the average mom can reproduce and be proud of.

Comments

  5. 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.

    Reply

  6. 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

    Reply

  8. Nicole | the professional mom project says

    These look so yummy! and they’re pretty too – perfect for thanksgiving. Thanks for the inspiration

    Reply

  18. 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

    Reply

  25. 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!!

    Reply

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