Chocolate Top Pumpkin Pie - cooking recipe

Ingredients

prepared pie crust (9-inch)
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 pkg. Ghirardelli chocolate

Preparation

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl.
Stir in pumpkin and sugar spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell. Bake in a preheated 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0.
Bake 40 to 50 minutes or until knife inserted near center comes out clean.
Cool for 2 hours.
In a double boiler, melt Ghirardelli chocolate until smooth and completely melted.
Pour melted chocolate over the top of pie and smooth to edges of crust with a spatula.
Let chocolate harden.
Serve with whipped topping. Refrigerate remaining pie.