1 1/2 cups pumpkin purée
1 cup warm milk
1/3 cup brown sugar
1/4 cup maple syrup
2 tbsps flour
2 eggs, beaten
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp vanilla
1/3 cup Reese spread or Nutella, warmed
1 1/4 cup chocolate crumbs
1/4 cup melted butter
Melt 1/4 cup of butter and blend in the chocolate crumbs.
Press into a 9" pie plate. Set aside.
Mix ingredients from pumpkin purée to vanilla together and pour into prepared crust. I found a few pieces of pumpkin that hadn't gotten puréed. Oops!
Warm the Reese spread or Nutella in the microwave for a few seconds until you can stir it. Drop spoonfuls on top of the pumpkin filling then take a knife a swirl it through.
Bake on lower rack at 450 F for 20 minutes. Reduce heat to 325 F and bake an additional 25-30 minutes. A knife in the middle should come out clean.
Serve with a dollop of whipped cream or cool whip and a drizzle of chocolate syrup.