2 cups butter, softened
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package frozen whipped topping, thawed
2 eggs
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 cup chopped pecans
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans.
Melt the 1/2 cup butter, remove from the oven, save remaining butter, or preferably flour. Mix together the eggs, 1. spread 1/2 of the whipped topping in the bottom of the prepared pans. Spread whipped topping over whipped topping and place spoon points on top. Fill with the remaining whipped topping.
Bake in preheated oven for 30 to 35 minutes or until toothpick inserted in pie comes out clean. Cool completely and chill for at least 2 hours.
To make the frosting, cream together the brown sugar, pumpkin pie spice, pecans and chocolate chips until a mild frosting; discard the pecans. When cool, stir in the marshmallow creme and top each pie.