Pumpkin Pecan Chocolate Pie

Ingredients Pie Filling  1 cup cooked pureed pumpkin pie filling 1/4 cup packed, light brown sugar 2 tablespoons white sugar 1 egg, vigorously beaten until frothy 1 tablespoon heavy cream 1 tablespoon unsalted butter, softened 1 tablespoon pure vanilla extract 1/4 teaspoon salt 1 teaspoon grated fresh ginger 1/4 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice Syrup  3/4 cup sugar 3/4 cup dark corn syrup 2 small eggs 1-1/2 tablespoons unsalted butter, melted 2 teaspoons vanilla extract Pinch of salt Pinch of ground cinnamon 3/4 cup pecan pieces or halves Pie Shell  1 (8-inch) pie shell Chocolate Topping 3/4 cup chocolate sauce

Directions

 Preheat the oven to 325 degrees. Combine all of the filling ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.

For the syrup: Combine all of the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in the pecans and set aside.

Spoon the filling evenly into a pie shell. Pour the syrup on top. Bake in a 325-degree oven until a knife inserted in the center comes out clean, about 1-3/4 hours. Note: The pecans will rise to the top of the pie during baking.

In a small saucepan coated with DuPont™ Teflon® non-stick, warm the chocolate sauce and then pour over the pie. Serve immediately.

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