This recipe is the final result of 3 JAPers brain storming. My other partners were Lynn Sacko and Diane Hopson Smith! Thank you my friends for your input in helping me create this amazing dessert which by the way I had one piece left! My family went crazy over it and I am sure yours will too! Enjoy and Happy Fall!!!!!!!!!!
1In a small bowl mix your flour, cocoa, salt and baking soda.
Cream the butter, sugar, pumpkin and vanilla until light and fluffy, mix in eggs one at a time and mix well.
2Gradually add the flour mixture to the butter mixture and mix until light and fluffy. I did mine in my stand up mixer.
Place the chocolate mixture in a lightly greased non-stick 9 " spring form pan. Set aside.
3Mix all the pumpkin layer ingredients, all at once, in a large bowl or stand up mixture until smooth.
Pour over the chocolate layer, sprinkle with nuts and layer with chocolate chips.
Bake in a preheated oven at 350° for 45 to 50 minutes. All stoves are different so check at around 35 to 40 minutes. Center should be set and a slight giggle is fine. Cool on wire rack completely before removing. Run a butter knife around the edges before opening the pan.
4Once it is chilled, heat some ice-cream hot fudge chocolate topping,in your microwave for 30 seconds or until melted enough to take a tiny whisk and drizzle chocolate across the top of the pie.