For our late Thanksgiving this year we wanted to try Sally’s recipe: the Nutella Pumpkin pie 
That was without taking into account that pumpkin is not a commom product here in Sweden. And since we didnt have time to go thru all the stores in Stockholm we settled for apricot (mostly for the colour. It only occured to us afterwards that sweet potatoes might have had a taste closer to pumpkin than apricot…)
Oh yeah and we didnt find gingersnaps so we took pepparkakor.
Anyhow. We gave it a try.
So for the bottom:
- about 150g of pepparkakor crumbs
- 2 tablespoons of sugar
- a pinch of salt
- 5 tablespoons of melted unsalted butter melted
–> mix together and press at the bottom of the cake form.
The cake:
- 3 larg eggs
- 420 g of apricot (can)
- about 118 ml of heavy cream
- 100g of brown sugar
- 1,5 tsp of cinnamon
- 0,5 tsp of ginger
- 0,5 tsp of salt
- about 90g of Nutella
Wisk the eggs and add the apricot, the cream, sugar, cinnamon, ginger and salt.
Pour in the form over the crumbs mixture. Save 1/2 cup of the mixture for later.
Mix the Nutella with that mixture cup and pour over the cake. Swirl
Put in the oven at about 180c for 40 min. Let cool down. Eat with vanilla ice cream !!
it looks amazing! apricots and nutella – sounds like a nice combination (i love fruit & nutella together) and i’m glad you found a substitution that works!