Chocolate Hazelnut Pumpkin Pie – Flavor Blaze

When it comes to delightful desserts, few combinations can match the appeal of chocolate, hazelnuts, and pumpkin. If you’re anything like me, this trio can become your new go-to treat. Imagine serving a slice of chocolate hazelnut pumpkin pie at your next gathering. You’re bound to wow your friends and family. Before we dive into the specifics of the recipe, let’s discuss some delightful pairings that will elevate your dessert experience.

To complement this pie, consider serving a dollop of freshly whipped cream on top. The creaminess enhances the pie’s rich flavors. Next, why not brew a cup of premium coffee? A good medium roast will beautifully offset the pie’s sweetness. For a playful twist, consider pairing it with a scoop of vanilla bean ice cream. The warmth of the pie combined with cold ice cream creates a delightful contrast in temperature and texture. Lastly, a sprinkle of sea salt can accentuate the flavors and add a savory touch to this decadent dessert.

As I began my culinary adventure, pumpkin pie was a staple in my kitchen. After years of experimenting, I stumbled upon a delightful twist: chocolate and hazelnuts. 

This combination seems tailored for an autumn gathering but tastes delightful year-round. The moment I tried this chocolate hazelnut pumpkin pie, I instantly knew I had to share it. Told through my own experience, this is more than a dessert; it’s a story of flavors, friends, and cherished moments.

Why This Recipe Works

Let’s dive into the reasons why this recipe is a standout.

Unique Flavor Profile

The combination of chocolate, hazelnuts, and pumpkin is genuinely distinctive. Pumpkin adds a comforting, earthy taste, while chocolate introduces a bold richness. The hazelnuts contribute a subtle nuttiness that ties the flavors together, creating a multi-dimensional dessert that intrigues the palate.

Textural Delight

In every bite, you’ll experience a medley of textures. The pie crust, made from finely ground hazelnuts and graham crackers, delivers a satisfying crunch. The creamy filling is smooth and luscious, providing a fantastic contrast. Finally, the chocolate topping adds a touch of glossy elegance, completing the sensory experience.

Visual Appeal

Presentation matters. This pie isn’t just delicious; it’s a feast for the eyes. The contrasting layers of the orange pumpkin filling, dark chocolate topping, and sprinkled hazelnuts create an inviting look. When you unveil this dish at a gathering, you’ll certainly create some buzz.

Simple to Prepare

This recipe shines because of its simplicity. With just a few straightforward steps, you can create something that seems gourmet. Don’t be surprised if your guests start asking for the recipe!

How Does It Taste Like?

If you’ve ever marveled at the harmony between sweet and savory, this pie encapsulates it perfectly. The first bite reveals the creamy, spiced pumpkin, followed by the deep, rich flavor of chocolate. The hazelnuts add an unexpected crunch, elevating your tasting experience. Whether it’s a chilly fall evening or a sunny spring day, this pie delivers big on satisfaction.

What Sets This Recipe Apart from Other Variations?

The beauty of this recipe lies in its layers. Unlike traditional pumpkin pies, it boasts a chocolate-hazelnut crust that adds depth. Many pumpkin desserts can feel one-dimensional, but this pie combines familiar flavors in an unexpected way. The use of dark chocolate and toasted hazelnuts infuses a delightful richness that transforms your typical slice of pumpkin pie into a sophisticated dessert.

The Ingredients

Here’s what you’ll need to make this delectable pie:

Chocolate Hazelnut Crust:

• ½ cup finely ground hazelnuts (50 g)
• 1 cup crushed graham crackers (110 g)
• 7 Tablespoons melted unsalted butter (98 g)
• 2 Tablespoons unsweetened cocoa powder (10 g)
• 1 Tablespoon granulated white sugar (12 g)
• ¼ teaspoon ground espresso powder (1 g) – optional for depth

Pumpkin Cheesecake Filling:

• 15 oz can pure pumpkin puree
• 8 oz brick-style cream cheese (227 g) – softened
• ¾ cup granulated white sugar (150 g)
• 3 large eggs (room temperature)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon fine sea salt

Chocolate Topping:

• 1 cup dark chocolate (170 g) – coarsely chopped
• 3 Tablespoons heavy whipping cream
• ⅓ cup toasted hazelnuts (50 g) – roughly chopped
• 1 Tablespoon light corn syrup (15 g) – for smoothness

Instructions

Now onto the most exciting part! Let’s get baking.

Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the finely ground hazelnuts, crushed graham crackers, cocoa powder, sugar, and espresso powder. Pour in the melted butter and stir until everything is combined.

Press into the Pie Dish

Next, take the mixture and firmly press it into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup to ensure it’s compact. Bake for about 10 minutes or until set, then remove it from the oven and let it cool.

Mix the Pumpkin Filling

In another bowl, combine the pumpkin puree, softened cream cheese, and granulated sugar. Mix until smooth. Add the eggs, cinnamon, nutmeg, and salt, mixing until everything is well incorporated.

Pour and Bake

Pour the pumpkin mixture into the cooled pie crust. Spread it out evenly, and bake for about 50-60 minutes, or until the filling is set. A toothpick should come out mostly clean when inserted into the center.

Create the Chocolate Topping

While the pie is cooling, let’s make the chocolate topping. In a saucepan over low heat, combine the chopped dark chocolate and heavy cream. Stir continuously until melted and smooth. Remove from heat, stir in the corn syrup for shine, and set aside to cool slightly.

Assemble the Pie

Once the pie has cooled completely, pour the chocolate topping over the pumpkin filling. Spread it gently to cover the entire surface. Sprinkle the roughly chopped toasted hazelnuts over the top for added texture and flair.

Chill and Serve

Refrigerate the pie for at least two hours before serving. This allows the layers to set beautifully.

Notes

Here are some handy tips for baking success:

• Use Room Temperature Ingredients: This facilitates easier mixing and ensures a smoother filling.
• Don’t Overbake: Keep an eye on the pie while baking to avoid a dry filling.
• Toast Hazelnuts: Toast the hazelnuts in a dry skillet for added flavor.
• Customize the Spices: Feel free to adjust the spices according to your taste. A touch of ginger could add a nice kick!
• Let it Cool Completely: This is crucial for the perfect slice.

Nutrition Information

How Do You Store This Chocolate Hazelnut Pumpkin Pie?

Storing this pie is simple. Cover it well with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days. If you have leftovers (which I doubt), you can freeze it for up to two months. When freezing, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it overnight in the fridge before serving.

Sides for Chocolate Hazelnut Pumpkin Pie

Even though this pie holds its own, a few sides can elevate the experience.

Whipped Cream

A dollop of fresh whipped cream is a classic accompaniment. Lightly sweetened with vanilla or almond extract, it adds an airy contrast to the dense pie.

Hot Coffee

A steaming cup of coffee pairs perfectly. Choose a medium roast for its balanced flavor, enhancing the chocolate notes.

Vanilla Bean Ice Cream

Nothing beats the contrast of warm pie and cold ice cream. Vanilla bean brings its creamy richness, making every bite a delight.

What Alternatives Can You Use for the Ingredients?

If you find yourself missing some ingredients, worry not! There are excellent substitutes available.

Nut Alternative

If you don’t have hazelnuts, almonds can work just as well. They’ll provide a similar crunch and nutty flavor.

Cream Cheese Substitute

For a dairy-free option, use silken tofu or a vegan cream cheese alternative. Blend until smooth for the best results.

Sweetener Variation

You can substitute granulated sugar with maple syrup or honey. Just remember to adjust the quantities for the right balance.

Cocoa Powder Option

If you don’t have cocoa powder, try using carob powder for a unique twist. It will alter the flavor slightly but still provide a chocolatey essence.

Frequently Asked Questions

In Conclusion

This chocolate hazelnut pumpkin pie is a delightful twist on a classic favorite. With its rich layers of flavor and simple preparation, it’s sure to become a new favorite. Whether you’re enjoying it with friends, family, or just a quiet evening on the couch, this pie offers a touch of elegance and indulgence. Give it a try, and savor the delicious results!