1 (1 ounce) square unsweetened chocolate candy
1 (3 ounce) package pumpkin spice flavored Jell-O mix
1 (8 ounce) can pumpkin puree
1 (3 ounce) package instant chocolate pudding mix
1 cup peanut butter
1/2 cup butter flavored vegetable margarine
In a medium bowl, whip the chocolate candy, powdered gelatin or instant pudding mix until smooth. Beat in the pumpkin and peanut butter; stir until well blended. Spread mixture evenly into pastry or cookie sheet pan.
Bake uncovered at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until center of pie springs back when touched. Cool for 10 minutes, then remove edge of crust and mark with a piece of waxed paper. Chill in refrigerator. Cover and chill in refrigerator for 1 hour. Chill for 5 to 8 hours, or overnight. Refrigerate pie for 1 to 2 hours before serving.