2 eggs, slightly beaten
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 can (2 cups) pumpkin
2 cans (6 ounces each) evaporated milk
1 prepared pie crust
1 egg white, unbeaten
1/4 cup finely chopped pecans
2 cups semi-sweet chocolate chips
8 whole pecan halves
Whipped cream
Dash of nutmeg

Preheat oven to 400 degrees.

To make the filling, combine the eggs, sugar, cinnamon, nutmeg, ginger, allspice, cloves, salt, pumpkin and evaporated milk in a large bowl until mixture is smooth. Lightly brush pie crust with egg white. Sprinkle chopped pecans on the bottom of the pie crust. Then sprinkle chocolate chips.

Fill crust with pumpkin filling. Gently arrange pecan halves on filling around edge of pie. Bake for 55 to 60 minutes or until tip of sharp knife inserted in center comes out clean. Let cool on wire rack. Serve garnished with whipped cream. Top cream with a sprinkle of nutmeg before serving.

Makes 6 to 8 servings.

Source: Posted by Bev