Chocolate Pumpkin Pudding Pie
This no-bake custard pie can be made in a pre-baked pie shell or in a graham cracker or chocolate wafer crust.
In a big saucepan, mix together sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves.
Egg yolks and evaporated milk from pumpkin are then thoroughly combined.
Over medium heat, place saucepan and bring to a boil for 8 to 9 minutes while constantly stirring.
Remove from heat, then stir in the butter, vanilla extract, and chocolate pieces for 1 to 2 minutes, or until the butter and chocolate have melted and are thoroughly combined.
Filling should be poured into the prepared crust and chilled until firm, at least 4 hours.
Add whipped cream as a garnish.