Ingredients

• 1 , 15 ounce
• 3 large eggs , at room temperature
• 0.5 cups white sugar
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 0.5 teaspoons ground ginger
• 0.5 teaspoons salt
• 3 ounces semisweet chocolate , such as Baker's®

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
3. 3 Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
4. 4 Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
5. 5 Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
6. 6 Bake in the preheated oven until pie is set, 55 to 65 minutes.

Nutrition per serving