Warlock's Halloween Pie

This is a dark twist on the Thanksgiving favorite and is great anytime in Pumpkin season.  Its chocolate and pumpkin pie.  The recipe makes 2 nine-inch pies.

Dark chocolate crust
1 1/2 c. (7.5 oz) flour
1/2 c. (1.5 oz) cocoa powder
3/4 tsp. baking soda
3/4 c. (6 oz) unsalted butter, room temperature
1 c. (6 3/4 oz) sugar, plus more for sprinkling
1/2 tsp. salt
1 tsp. vanilla
4 3/4 oz grated chocolate (70% cacao) (semi-sweet chocolate chips work fine though)

Pumpkin Cheesecake filling
2 pkg (16 oz) cream cheese, softened
1 1/2 c. sugar
1 1/2 c. canned pumpkin
5 eggs, beaten
1 tbsp cinnamon
2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt

2 tsp vanilla
2/3 c. whipping cream

Chocolate Glaze
1/4 c. icing sugar
1 tbsp. cocoa
1 tbsp. whipping cream
1/2 tsp. corn syrup

Spiced Pecans
1 1/2 c. pecans, chopped
1 tbsp. butter
2 tbsp. corn syrup
1 tbsp. sugar
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt

Whipped Cream for serving

Directions

Crust
sift flour and cocoa and set aside.  Blend the sugar, butter, salt, baking soda and vanilla with stand mixer until lighter in color and somewhat fluffy.  Add the flour and grated chocolate and blend.  The mixture will be crumbly.  Press into the two pie dishes. 

There will likely be leftover crust mix and these can be pressed and rolled flat to cut into cookies.  Bake the remaining cookies at 350­° for 12 minutes.

Filling
begin whipping the cream cheese in a stand mixer and gradually add the pumpkin so that it blends without lumps.  Add the sugar, and blend in the eggs one at a time.  Add the spices and vanilla and the cream last.  If the mix is still lumpy, run it through a blender. 

Pour the pie filling into the pressed crusts.

Bake in oven for 90 minutes.  Remove from oven when a toothpick inserted comes out non-gooey.

Topping
Melt the butter in a skillet and add the pecans spices, salt, sugar, corn syrup.  Saute on medium heat until the nuts are caramelized.  Spread or sprinkle over the two pies.

Chocolate Drizzle
Place the cocoa and icing sugar in a saucepot and add the corn syrup.  Blend with rubber spatula until smooth.  Gradually add the cream and heat while stirring till bubbling.  Drizzle over the Warlock pies. 

Serve topped with whipped cream.