Old + New: Mini Nutella Pumpkin Pies

Hello old, meet new.

Thanksgiving is good for that.

Everyone take a minute to think about the first time you went home for Thanksgiving after being away at college or just away in general for a few months. It was weird. It was simultaneously comforting and nerve wracking. Everything was different somehow. You were forced to mesh your new life with your old- even if it was just for a few days.

Through the years I’ve learned to appreciate this day more and more. It’s easy to forget who you used to be. It’s thrilling to realize how much you’ve changed; maybe it’s relieving to realize how much you have not. Whatever the case, take it in.

Actually take it in with a piece of pie. Or a mini pumpkin pie swirled with Nutella. ‘Tis the Season.

Old pie recipe, meet new twist.

The below is a perfect example of how old + new can be just the thing you need.

Mini Nutella Pumpkin Pies
Adapted from Sally’s Baking Addiction

[Makes 24 mini pies]

  • 12 graham cracker squares
  • 2 T sugar
  • 5 T unsalted melted butter


  • 3 large eggs
  • 15 ounce can pure pumpkin
  • ½ cup evaporated milk
  • ½ cup brown sugar
  • 1.5 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ½ tsp salt
  • Nutella (I’ll let you decide how much)

Crust Prep:

Oven to 350.  Spray your mini muffin pans well with nonstick spray.
Using a food processor: grind up your graham crackers into crumbs. Mix in the melted butter and sugar. Press into the mini muffin tins. About a spoonful for each should work- you want the crust to come up the sides only about halfway.

Pop in the oven for 5-7 minutes until set and then let them cool.

Pie Filling Prep:

Whisk your eggs. [Irony: using my great-grandmothers old manual hand mixer- I wonder if she would approve of this nutella-pumpkin-pie-stuff]

Add all remaining ingredients except the Nutella. Mix.

Scoop the pie mixture into the mini crusts. Next, mix in drops of Nutella [ or blobs or heaping tablespoons or whatever you can fit] and swirl around gently with a toothpick. There is no right or wrong way to do this: just go for it.

Bake these little guys at 350 for about 18-20 minutes or until the filling is set. If you have the willpower, wait until cool to remove from the pans. I found they were much easier to take out when cooled.

Happy Thanksgiving! I hope you make plenty of new memories and savor old traditions.


Servings: 12 • Serving Size: 2 mini pies

Calories:208 • Fat:10 g • Carb: 25 g • Fiber: 2 g • Protein:4 g • Sugar: 20 g

6 responses to “Old + New: Mini Nutella Pumpkin Pies

  1. Pingback: SBA’s 200th post: Dedication to my Readers.·

  2. Pingback: [I Love] Friday II | Eggs, Flour, & Oil·

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