Chocolate Pumpkin Pie

Need 1 refrigerated pie crust, or make your own

Filling:

1 C. light brown sugar.....................1/8 t. ground cloves

1 T. plus 1 t. flour............................1 large egg

1 t. cinnamon...................................1 large egg white

1/4 t. grated nutmeg.........................2 T. vanilla

1/4 t. salt.........................................1-16 oz. can pumpkin

1/2 t. ground ginger.........................1 C. light cream or half & half

Chocolate topping:

4 oz. semisweet chocolate, coarsely chopped

1/2 C. heavy cream

2 T. sugar

Place crust in a 9" pie pan & keep in frig till ready to fill.

In a medium bowl, beat the brown sugar, flour, cinnamon, nutmeg, salt, ginger, & cloves till well mixed. Beat in the egg, egg white, & vanilla till smooth. Beat in the pumpkin, then the light cream. Pour into the chilled crust. Bake at 350 degrees for 40 minutes, or until the center is set. Cool on a rack to room temperature.

Meanwhile, make the chocolate topping. Place the chocolate in a small bowl. In a small saucepan, bring the heavy cream & sugar to a simmer, then stir till the sugar is dissolved. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir till smooth. Chill the topping mixture till thickened but still pourable, about 30 minutes.

Pour the chocolate over the pumpkin layer & chill the pie until chocolate is set, about 1 hour.

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