On a floured surface, roll the pie crust into a circle ¼-inch (6-mm) thick. Line a 9-inch (23-cm) pie tin with it and crimp the edges. Prick the bottom of the crust all over with a fork.

Line the crust with parchment paper, then fill with pie weights and bake for 20 minutes.

Remove the parchment paper and pie weights and bake for another 10 minutes until the bottom of the crust is dry. Remove the crust from the oven and reduce the temperature to 325° F (165°C).

Make the filling: in a large bowl, combine the eggs, brown sugar, cornstarch, pumpkin pie spice, salt, pumpkin puree, and heavy cream, and whisk until smooth. Set aside.

In a double boiler over simmering water, combine the chocolate and butter and gently heat, stirring frequently, until melted. (You can also melt the chocolate in the microwave for 20 seconds at a time. Be sure to stir in between.)

Whisk 1 cup (8 fl oz/225 ml) pumpkin filling into the melted chocolate.

Fill the crust first with the pumpkin filling, then dollop the chocolate filling on top. Swirl the fillings with a thin knife a few times but don’t fully mix.

Bake the pie for 45-50 minutes, until the edges are set, but the center still jiggles slightly. (If the crust begins to over-brown before the filling is baked, cover the crust with a circle of foil for the remainder of the baking time.)

Let the pie cool to room temperature, then transfer to the refrigerator to chill completely (at least 4 hours) before serving.

Serve with a dollop of whipped cream, and enjoy! Store, well covered, in the refrigerator for up to 2 days.