Chocolate Pumpkin Pie

• FOR THE PUMPKIN PIE:
• 3/4 cups Brown Sugar
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Cloves
• 15 ounces, weight Canned Pumpkin Puree
• 2 whole Eggs
• 12 ounces, weight Canned Evaporated Milk
• 1 whole (9-Inch Size) Un-baked Deep Dish Pie Crust (homemade Or Frozen)
• FOR THE CHOCOLATE TOPPING:
• 3/4 cups Evaporated Milk
• 1 whole Egg Yolk
• 1 cup Chocolate Chips

1. Preheat oven to 425 F.
2. In a mixing bowl, mix sugar, salt, cinnamon and cloves. Add the pumpkin and eggs. Then, add the evaporated milk and mix until combined.
3. Pour filling into the raw frozen pie crust or unbaked homemade crust. Bake for 15 minutes at 425 F. Then, lower heat to 350 F and bake for an additional 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven. Let pie cool completely before adding chocolate layer.
4. For the chocolate layer: In a saucepan on low heat, heat evaporated milk and egg yolk until it thickens (5-10 minutes). Remove from heat and stir in chocolate chips. Mix until smooth and completely melted. Spread evenly over pie. Refrigerate for 2-3 hours before serving.

brown sugar, ubc, ground cinnamon, ubc, eggs, milk, pie crust, chocolate topping, milk, egg, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-pumpkin-pie/ (may not work)