TRIPLE LAYER PUMPKIN PIE

Steps:

• 1. Don't forget the rum!
• 2. Preheat oven to 320'F Make sure pie crusts are rolled out and placed into pie tins. Set aside.
• 3. In a double boiler, melt the semi-sweet chocolate down slowly. Set aside.
• 4. In a large mixing bowl, cream sugar, pumpkin puree, maple syrup, vanilla, rum, butter and cream cheese together, until completely incorporated.
• 5. With mixer (or hand mixer) on medium speed, slowly incorporate eggs and egg yolks, one egg at a time, until completely incorporated into batter.
• 6. Beat in flour and pumpkin spice.
• 7. In another mixing bowl, pour out half of the batter and set aside.
• 8. Slowly beat melted chocolate into ONE of the batter bowls. You will have two bowls of batter, one with just pumpkin cheese batter, one with pumpkin chocolate batter. (Do not mix in chocolate quickly. If the chocolate is hot it'll cook the eggs, and no one wants an omelet instead of pie. To temper the batter beat in a few tablespoons of the chocolate in to temper the heat of the batter, then continue to slowly beat the rest of the chocolate in. Make sure chocolate has cooled slightly regardless, before incorporating into the batter.)
• 9. Pour out chocolate batter into the pie pans, filling the pie pans up only about half way. Bake the pies for about 35 minutes, or until the centers of the pies are just set. Remove and cool pies for about 10-15 minutes.
• 10. Once pies have cooled slightly, pour in the pumpkin cheese batter on top of the cooked chocolate layer. Bake pies again for 35 minutes, or until the centers are just set. Remove from oven and cool completely.
• 11. For topping: In sauce pan, combine all ingredients for the topping. Whisk together and heat up topping until sugar is melted. Cool the topping for at least 30 minutes before pouring over top of pies.
• 12. Pour topping over cooled pies and chill pies for 6 hours before serving. Serve chilled. I chose to garnish pies with excess chocolate chips and caramel. It was quite yummy.