Ingredients

o   1 Puff pastry (or homemade pie crust dough)

o   2 tbsp cocoa powder

o   ½ cup dark chocolate chips

o   ½ cup pecans

o   3 eggs

o   ¼  cup brown sugar

o   ¼ cup maple syrup

o   ½ tsp vanilla

o   1 15oz can pumpkin purée (check the ingredients and only get 100% pumpkin)

o   ½ tsp salt

o   ½ tsp pumpkin pie spice (or a homemade mix of cinnamon, ginger, all spice, nutmeg, and all spice)

o   ½ cup heavy cream

Directions

1. Preheat oven to 350°.

2. Roll out the puff pastry and transfer to the pie plate.

3. In a small bowl, mix together the cocoa and chocolate chips, saving a few of the chocolate chips for later. Spread the mixture over the puff pastry.

4. Spread the pecans over the chocolate, saving a few of the pecans for later.

5. In a medium bowl, whisk the eggs continuously for one minute. Add in the sugar, syrup, and vanilla. Whisk in the pumpkin, salt, and pumpkin pie spice. Lastly, whisk in the heavy cream until combined.

6. Pour the pumpkin mix over the pecans (it’s okay if some of the pecans and chocolate chips rise to the top).

7. Top the pie with additional chocolate chips and pecans.

8. Bake for 60 minutes or until the edges of the pie are firm and the center is slightly soft. You can test this by jiggling the pie dish – if the center moves a lot, return it to the oven.

Serve warm with vanilla ice cream.