Ingredients:
 
1 cup heavy (whipping) cream
1 six ounce package semi-sweet chocolate bits
1 fifteen ounce can pumpkin puree
1/2 cup packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs
1 uncooked 9 inch deep dish pastry pie crust
 
Directions:

Preheat the oven to 350 degrees.

Heat the heavy cream in a small saucepan over medium-high until it is just starting to bubble. Remove the pan from the heat and add the chocolate bits. Stir until the chocolate bits are completely melted and smooth.

Whisk the pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt and the chocolate-cream mixture together in a medium bowl. Add the eggs and continue whisking until everything is thoroughly combined.

Place the pie crust into a 9-inch deep pie pan if it isn't already in a disposable pie pan. Slowly pour the pumpkin mixture into the center of the crust, being careful not to splash the pumpkin mixture onto the edges of the crust.

Bake the pie for 50 to 60 minutes until the center is set and no longer jiggles. I have been told that it may take up to 75 minutes to cook, depending on your oven.