Chocolate pumpkin pie is the pumpkin pie for chocolate lovers. It's a traditional pumpkin pie baked right on top of a layer of flourless chocolate cake. Each bite brings you intense chocolate plus classic fall pumpkin pie goodness. Serve it hot or serve it cold - you can't go wrong! Bonus: If you use a gluten-free pie crust, the whole thing is gluten-free.
Combine the water, salt, sugar, and brown sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
Slowly beat in the eggs and the egg white, one at a time.
Spread the batter into the prepared pie crust.
In a medium-sized mixing bowl, mix sugar, salt, cinnamon, ginger, nutmeg, and cloves.
Pour over the chocolate layer of the pie.
Remove from the oven but keep the pie on the hot cookie sheet and let the whole thing cool for at least 30 minutes before decorating.
Preheat oven to 350 F.
Place pecan halves on a cookie sheet lined with parchment paper.
Bake for five minutes or until lightly toasted.
Chop chocolate into small pieces and melt in a double-boiler or in the microwave in twenty second increments, stirring after each increment.
Dip half of each pecan half into melted chocolate, then dip in sprinkles and place back on parchment to dry. Tip: Only put a small amount of sprinkles in the bowl at a time. Once they get too much chocolate on them from multiple dips they won't stick to the nuts anymore and you will need to replenish.
Decoratively arrange pecans on top of the pie before serving.
The flourless chocolate cake recipe is one that I've been using for years from Allrecipes.
The pumpkin pie recipe is the classic recipe from Libby's.