1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
3 tablespoons unsweetened cocoa powder
2 (1 ounce) squares unsweetened chocolate, melted
2 1/2 cups pumpkin puree
1 cup water
1 teaspoon vanilla extract
1 1/2 cups chocolate syrup
2 tablespoons butter
1 cup chopped pecans (optional)
1 cup reduced fat cream cheese, softened
1/2 cup mayonnaise
1/2 cup espresso coffee
1/2 teaspoon vanilla extract
1 egg, beaten
1 teaspoon pumpkin pie spice
1 teaspoon hot water
1/2 teaspoon almond extract
1 cup chopped pecans (optional)
Preheat oven to 375 degrees F (190 degrees C). Line a 9 inch pie pan with parchment paper or aluminum foil.
In a large bowl, mix cream cheese and cocoa; allow to cool. Put whipped cream, sugar, pumpkin, chocolate syrup and melted chocolate in a large bowl with a spatula, stir just until sizzling.
In a medium bowl, whisk together pumpkin, mayonnaise, espresso, spread the chocolate mixture into the pie crust. Spoon cream cheese mixture over cream cheese mixture and sprinkle pecans or candied pecans over cream cheese mixture.
Bake in preheated oven for 45 minutes. Cool completely before removing foil from top of pie. Chill before serving.