Fluffy Pumpkin Cream Pie – Two Ways

Mix the first 9 ingredients (pumpkin through salt on the above list) together until well blended, divide the mixture in half and place each half into 2 separate bowls. Into one half stir in the chopped chocolate, into the other half stir in the pecan pieces. Chill both bowls.

Whip the heavy cream, vanilla, sugar, cinnamon, and cloves together until stiff peaks form, divide this mixture into thirds. Fold 1/3 of this whipped cream into each half of the pumpkin mixture, reserve the other 1/3 for topping.

In a double boiler over medium-low heat stir the cream, butter, and sugar together until boiling, remove from heat and add chopped chocolate. Stir until the chocolate is melted and the mixture is smooth. Spoon this ganache into the bottom of one pie crust so that it covers it entirely, saving some of the ganache for the topping.

Into the other pie crust pour in enough caramel topping to coat the bottom, saving some for the topping.

Fill the ganache bottomed pie crust with the chocolate pumpkin mix. Fill the caramel bottomed pie crust with the pecan pumpkin mix. Freeze or refrigerate the pies for at least 2 hours before serving.

Top both with the remaining whipped cream. Drizzle more ganache over the top of the chocolate one and drizzle more caramel over the top of the pecan one. Then sprinkle the tops with pecans and serve.