Instructions

1. Make the pie:
2. Arrange a rack in the middle of the oven and heat the oven to 425ºF. If needed, roll out 1 pie dough into a 12-inch round. Transfer the dough onto a 9 1/2-inch deep dish pie plate. Press into the pie plate and fold the overhang underneath. Crimp as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Place the pie on a baking sheet.
3. Bake until the edges of the crust are just starting to turn golden, 12 to 15 minutes. Remove the crust from the oven. Grasp the corners of the parchment and lift the weights out of the pie. Transfer them to a bowl or plate to cool.
4. Return the crust to the oven. Bake until the bottom looks dry, about 5 minutes more. Remove the crust from the oven but keep on the baking sheet. Keep the oven at 425ºF.
5. Chop 2 ounces bittersweet chocolate into pieces no bigger than 1/2-inch (scant 1/2 cup). Place in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is just melted, about 1 1/2 minutes. (Alternatively, melt the chocolate over low heat on the stovetop.) Set aside to cool slightly.
6. Place 1 (15-ounce) can pumpkin purée, 1 (14-ounce) can sweetened condensed milk, 2 large eggs, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon kosher salt, and 1/2 teaspoon vanilla extract in a large bowl. Whisk or blend with an immersion blender until smooth. Transfer 1 1/4 cups of the pumpkin filling to another bowl.
7. Add the chocolate and 1/2 cup Nutella to the remaining pumpkin filling and whisk to combine (or use an immersion blender). Pour into the crust and spread into an even layer. Dollop the reserved pumpkin filling in small spoonfuls over the pie (you may not use it all). Use a knife to decoratively swirl the pumpkin filling.
8. Bake, still on the baking sheet, for 15 minutes. Rotate the pie. Reduce the oven temperature to 325ºF. Bake until mostly set but the center still jiggles slightly when you gently shake the pie plate, about 40 minutes more.
9. Transfer the pie to a wire rack and let cool completely, at least 2 hours. Meanwhile, make the praline hazelnut crunch.
10. Make the praline hazelnut crunch:
11. Increase the oven temperature to 350°F.
12. Place 1 cup hazelnuts on a rimmed baking sheet. Bake until fragrant and lightly browned, 8 to 11 minutes. Immediately wrap the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Set aside to cool.
13. Cut 3 tablespoons unsalted butter into 6 pieces. Place in a small bowl and add 1/4 teaspoon baking soda and 1 pinch flaky salt.
14. Line the same baking sheet used to toast the hazelnuts with parchment paper. Place 3/4 cup packed light brown sugar and 3 tablespoons light corn syrup in a medium, heavy-bottomed saucepan. Cook over medium heat, stirring occasionally with a heatproof spatula, until 300ºF, about 30 minutes.
15. Take the saucepan off the heat. Add the butter mixture and whisk until combined (careful, it will bubble up). Add the hazelnuts and quickly stir to combine. Scrape onto the baking sheet, spreading the hazelnuts out into a single layer. Let cool completely, about 30 minutes.
16. Break the praline into a few pieces, then transfer to a plastic bag. Gently smash with a rolling pin into pieces of desired size. Slice the pie and serve topped with whipped cream and a sprinkle of praline hazelnut crunch.