chocolate pecan pumpkin pie

happy thanksgiving! just in case you're a procrastinator and haven't figured out a dessert to make for thanksgiving yet, make this pie. i'm trying very hard not to eat half of it now before i bring it over to jill and jeremy's. we all know my willpower isn't very strong.

chocolate pumpkin pecan pie

frozen whole wheat pie crust from whole foods 
4 ounces dark chocolate, chopped 
1 cup half + half 
1 15 oz. can pure pumpkin 
3 eggs 
1/2 cup brown sugar 
1 tsp vanilla extract 
1 tsp ground cinnamon 
1/2 tsp ground ginger 
1/2 tsp nutmeg 
1/4 tsp ground clove 
1/2 tsp salt 
14 pecans
    for the chocolate bottom: in a small saucepan, on medium heat, bring 1/2 cup of half + half just up to a boil. remove from heat immediately and whisk in chocolate until completely melted. pour mixture into pie crust and let cool so it can partially set.

    for the pumpkin filling: preheat oven to 350 degrees. in a large bowl, whisk the eggs. then, add remaining 1/2 cup of the half + half, pumpkin, sugar, vanilla, and all spices and stir until all ingredients are incorporated. pour mixture over the partially set chocolate bottom and bake pie for about 55 minutes (or until a knife inserted about 1 inch from the outside comes out clean). place pecans along the rim of the pie for the last 10 minutes of baking. remove from oven, cool completely, and refrigerate until ready to serve.

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