Chocolate Pumpkin Pie

This was really easy to make, and you can actually taste the pumpkin AND the chocolate (like Baking Bites said). Made this last night for a family New Year's party.


Here's the recipe (got original recipe from here, which includes a graham cracker crust recipe):
*Note: I only used the filling recipe because I had an extra premade crust that I used

Filling:
3 large eggs (room temperature)
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon
~1/2 tsp pumpkin pie spice (orig recipe calls for ginger and other spices)
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (I used non fat milk with a tiny bit of heavy whipping cream)

1. Set oven to 425 degrees F.
2. In a large bowl, beat eggs with a whisk until slightly foamy (about 1 minute).
3. Whisk in remaining ingredients (except milk) and beat until smooth.
4. Whisk in milk.
5. Pour mixture into prepared cooled pie crust (can also use a pastry crust or a store-bought pie crust) and bake for 15 minutes at 425 degrees F.
6. Reduce temperature to 350 degrees F and bake for about 30 more minutes until the pie filling jiggles only slightly and a knife comes out clean.
7. Cool completely on wire rack before cutting and refrigerate if storing leftovers.