Pumpkin Swirl Pie with Chocolate Crumb Crust

I started off with the good old Five Roses Flour pumpkin pie recipe, then changed it up a bit.

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


Crust:

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.

Yum!