1 (3 ounce) package vegan margarine, softened
1 (8 ounce) package milk chocolate cake mix
3/4 cup white sugar
1 (15 ounce) can pumpkin puree
1 (15 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 egg
1 teaspoon water
3 (9 inch) prepared graham cracker crusts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans.
In a large bowl, cream together the margarine and milk chocolate until smooth. Beat in the pumpkin and evaporated milk. Beat in the flour until well blended. Stir in the sugar, pumpkin, bacon bits and vanilla extract. Mix in the oil and egg. Combine the flour mixture and pumpkin pie filling mixture.
Pour batter into prepared crusts. Place 29 graham cracker crusts onto the pie crusts, filling each with 3 squares of chocolate. Cool completely before removing from pie.