Mix all the ingredients together in a food processor (or bowl) then press into a buttered and lined pie dish.
Bake at 180C/350F for 15 minutes. I like my pumpkin pie crust to be slightly under-baked and it will be baked again with the pie filling.
Chocolate pumpkin pie filling
Put everything in a food processor and pulse until smooth. Alternatively place the ingredients in a large mixing bowl and mix by hand, or use a stick/immersion blender.
Once the chocolate pumpkin pie filling is smooth and lump-free, pour it onto the baked chocolate pie base.
Bake at 180C/350F for a further 20 minutes, or until the centre is cooked through and a knife comes out clean when testing the centre.
Dust the top with cocoa powder and serve with whipped vanilla cream (optional). Just whip heavy cream with a little vanilla and sweetener to taste. Serve on the side or use vanilla cream to decorate the top.
Make sure the pureed pumpkin is low moisture otherwise you will have a soggy pumpkin pie filling that won't set properly.