Chocolate Swirled Pumpkin Pie

Instructions

1. Prepare the pie crust. Preheat the oven to 375°F.
2. In a large bowl, stir together the pie crust mix packet.
3. Using a pastry cutter, cut the butter pieces into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
4. Add water and continue to work the water into the flour mixture with a pastry cutter until dough pulls together.
5. Divide dough in half. Form each dough into a disk. Wrap with plastic wrap and refrigerate for 2 hours.
6. Roll out the dough into a 12-inch circle. Place into a 9-inch pie plate and flute.
7. Dock (prick) the dough with a fork on the bottom and up the sides of the plate. Place in the freezer for 30 minutes before baking.
8. Remove the dough from the freezer and line the inside of the dough with parchment paper, completely covering the dough. Fill the pie plate with pie weights or dried beans. This will ensure that the dough maintains its shape.
9. Bake for 12-15 minutes. Remove the beans and parchment paper and return the pie plate to the oven and bake for 15-20 additional minutes, or until golden brown. Let cool completely before adding a filling.
10. Turn oven temperature down to 350°F.
11. In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves, and salt until smooth.
12. Whisk in the pumpkin puree, and then the heavy cream.
13. Transfer 1 cup of the filling to a bowl and whisk in the melted chocolate. Working near the oven, pour the rest of the pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, until the custard is set.
14. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.