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Author Notes: My sister gifted me with a kilo (2 pounds!) of Nutella, and I totally missed out on Pumpkin Pie this year. Why not combine two of my favorite tastes? —Windischgirl
Makes 6-8 tartlets
- pie crust to line 6 four-inch or 8 three-inch tartlet tins
- 6 tablespoons nutella
- 1 15 oz can pureed pumpkin
- 2 large eggs
- 1 1/4 cups milk
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup 2 Tbs packed brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each ground nutmeg and ground mace
- 1 tablespoon Lyle's Golden Syrup or in a pinch, corn syrup
- 1/4 teaspoon chocolate extract
- 3 tablespoons chopped toasted hazelnuts
- Preheat the oven to 350F.
- Gently warm the nutella by placing the bottle in a pan of hot water. The nutella should be runny and spreadable. Spread a Tablespoonful in the bottom of each of the tartlet crusts and chill while preparing the filling.
- In a large mixing bowl, combine the pumpkin, milk, eggs, syrup, sugar, and spices, and whisk until smooth and evenly blended. Remove the tartlets from the fridge and gently spoon the pumpkin mixture over the nutella. Place the tartlets on a baking sheet to catch any spills. Sprinkle each tartlet with 1/2 Tbs of chopped hazelnuts.
- Bake at 350 for about 30 minutes, or until the filling is set and a knife inserted into the center comes out clean. Cool on a rack until ready to serve, with a puff of whipped cream, of course.
- This recipe was entered in the contest for Your Best Tart