1 baked piecrust
3/1 oz. Mexican chocolate
2 tablespoon butter
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 tsp. mild chili powder
1/8 tsp. cayenne pepper
15 oz. can pumpkin
4 eggs, lightly beaten
1 cup half and half or light cream
1 recipe chocolate ganache

1 baked piecrust 3/1 oz. Mexican chocolate 2 tablespoon butter 3/4 cup packed brown sugar 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 1/4 tsp mild chili powder 1/8 tsp cayenne pepper 15 oz. can pumpkin 4 eggs, lightly beaten 1 cup half and half or light cream 1 recipe chocolate ganache

1. Prepare baked piecrust and set aside. Preheat oven to 350. In a small saucepan, melt chocolate and butter over medium low heat, stirring constantly. Set aside to cool. In a large bowl, combine brown sugar, pumpkin pie spice, salt, chili powder and cayenne. Stir in pumpkin and eggs. Gradually stir in half and half until combined.

2. Stir 1 1/2 cups of pumpkin mixture into the cooled chocolate mixture. Pour into piecrust. Pour remaining pumpkin mixture over the chocolate layer. Cover edges with foil. Bake 60 minutes or until edges are puffed and center appears set. Spoon chocolate ganache on top. Top with grated chocolate and chili powder.

Chocolate ganache: In a small bowl, place 3.1 oz. chopped semisweet chocolate and 1/4 tsp, cinnamon. In a small saucepan, bring 1/4 cup whipping cream to a simmer. Pour over the chocolate. Let stand 5 minutes. Stir until