1 1/4 cups white sugar
1 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tablespoons vanilla extract
1 tablespoon pumpkin pie spice
Lightly butter an 8x8-inch pan; set aside.
In the top of a double boiler, heat chocolate until chocolate is melted and the whites are set. Remove from heat and pour into foil-lined 9-inch square pan. Chill in refrigerator until set, at least 4 hours.
Heat the remaining 1 1/4 cup sugar in a 350-degree F (175 degrees C) ovenproof bowl or funnel mold. Remove foil from chocolate filling and sprinkle evenly across bottom and sides of foil. Spoon pumpkin pie filling between refrigerated chocolate portions. Refrigerate until set up before cutting into bars.