Chocolate Top Pumpkin Pie

• prepared pie crust (9-inch)
• 3/4 c. sugar
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 2 large eggs
• 1 (15 oz.) can pumpkin
• 1 (12 oz.) can evaporated milk
• 1 pkg. Ghirardelli chocolate

1. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl.
2. Stir in pumpkin and sugar spice mixture.
3. Gradually stir in evaporated milk.
4. Pour into pie shell. Bake in a preheated 425u0b0 oven for 15 minutes.
5. Reduce temperature to 350u0b0.
6. Bake 40 to 50 minutes or until knife inserted near center comes out clean.
7. Cool for 2 hours.
8. In a double boiler, melt Ghirardelli chocolate until smooth and completely melted.
9. Pour melted chocolate over the top of pie and smooth to edges of crust with a spatula.
10. Let chocolate harden.
11. Serve with whipped topping. Refrigerate remaining pie.

pie crust, sugar, salt, ground cinnamon, ground ginger, ground cloves, eggs, pumpkin, milk, ghirardelli chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=73349 (may not work)