Step 1

Make pie crust, it makes 2 but you only need one for this recipe. So either cut in half or make two and have another kind of pie.

Step 2

In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes.

Step 3

Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use.When ready, roll out 1 pie crust and place in pie pan.

Step 4

Melt together chocolate and butter. I do this over the stop top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs. Stir until well combined and no visible egg. Pour into unbaked pie shell.

Step 5

In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell.

Step 6

Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 50 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool.

Step 7

In a small bowl mix all of the pecan topping ingredients together until combined. Then after the pie has baked about 60-65 minutes, remove from the oven and gently sprinkle the pecan topping evenly over the top of the pumpkin layer.

Step 8

The pumpkin pie layer may sink just a tiny bit but do not worry it will turn out just fine. Place back in the oven and bake for an additional 15 to 20 minutes, until the pecan topping is bubbly. Remove from oven and let cool at room temperature.

Step 9

Top with fresh whip cream and serve.