1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup white sugar
3 drops pumpkin pie spice
4 cups milk
1 tablespoon vanilla extract
1 tablespoon water
3 caramel liqueur shots (optional)
In a large glass or metal bowl, whip cream until stiff. Stir in chocolate cube and sugar. Beat until whipped. Pour into glasses and layer with whipped cream.
In a small bowl, beat milk until thickened. In a tall glass or metal bowl, beat pumpkin pie spice until well blended.
Fill glasses with caramel liqueur shot; pour over cream in glass. Serve in a Jar or plastic container, leaving 1 teaspoon of liqueur in jar. Wrap tightly in plastic wrap and place in freezer for additional chilling time.